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How does a chocolate tempering melter work?


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Clay Gordon from FBM S.r.l

That depends on the kind of temperer you are referring to.

Batch melter/temperers are either completely manual or semi-automatic but the main features are that they control temperature precisely. Some also agitate the chocolate, while others require manual agitation.

The chocolate gets melted above about 45C to melt out all of the crystals. The temperature is then lowered in a controlled fashion and (usually) "seed" chocolate (properly tempered chocolate) is added to force the right kind of crystal structure (form V) as the chocolate cools down to a pre-set temperature. The chocolate is then warmed up slightly to melt out the lower (softer) crystal forms and the temperer/melter keeps the chocolate at the desired working temperature.

Over time, the chocolate will tend to thicken and become difficult to use, so it's important, when using most batch temperer/melters to keep an eye on the chocolate. It may be necessary to vary the temperature during the working session.

A continuous temperer is constantly melting the chocolate and retempering it as the chocolate circulates through the system. Seed chocolate is not required for tempering. Although more expensive, continuous temperers generally can produce large amounts of tempered chocolate quickly and efficiently. For example, the FBM Unica, which has a 25kg capacity working bowl, can temper over 100kg of chocolate per hour, depending on the type of work being done.

Oct 14, 2013

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