New Tempering Standard
In order to explain and demystify the energy tempering process we need to establish that it is a simple and back to basic handling of chocolate.
In order to explain and demystify the energy tempering process we need to establish that it is a simple and back to basic handling of chocolate.
The new tempering standard is similar to the traditional slab tempering method on a marble plate: The cold marble plate is used for cooling 1/3 of the mass in order to start crystallization. The remaining 2/3 of the chocolate is cooled down to approx. 32°C and then mixed together.
Crystallization method
In the new tempering process only 1/3 of the mass is crystallized, which makes the crystallization time up to 10 times longer than in a traditional tempering machine.
The 5-10 times longer high shear crystal zones deliver smaller Beta 5 crystals with a much higher melting point than the Beta 5 crystals created in the normal industrial standard tempering machines.
The 50-70 % more efficient re-heating zone makes it possible to handle an extract out of the high melting point beta 5 crystals made in the crystallization Zone.
The result of this crystallization and re-heating is a chocolate with melting point 2 degrees higher than using a normal industrial standard tempering machine.
The result of these fine crystals in the chocolate gives a better shelf life, because all the mass has been correctly tempered. The energy tempering process can improve the chocolate processing, e.g. the enrobing, the moulding and the demoulding system. It can provide savings within the enrobing system due to the possibility of making a thinner chocolate layer, or savings in the moulding system, if choosing a reduction of the amount of expensive cocoa butter from the chocolate recipe.
Energy savings
Now all these fine results have been achieved – the energy tempering process also makes it possible to achieve these results with 50% or more energy savings running the tempering machine.
Try Aasted’s new energy calculator - which shows the energy savings you can achieve using a SuperNova Energy tempering machine, compared to traditional tempering machines
Source: Aasted
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