Chocolate tempering solution for superior gloss and shelf life
In chocolate production, achieving a smooth finish and extended shelf life can be challenging, especially when dealing with various types of cocoa butter and cocoa-based products. Traditional tempering methods may lead to inconsistent results and reduced product quality.
Ensures exceptional tempering performance
The Turbotemper®e by Sollich is designed for high-performance chocolate tempering. This advanced system is capable of tempering not only pure cocoa butter chocolate but also chocolates with high levels of milk fat or cocoa butter equivalents (CBEs). It also handles pure cocoa butter and cocoa liquor efficiently. By pre-crystallizing cocoa butter, it ensures longer shelf life and excellent gloss for the finished product. The system offers versatile applicability, from traditional chocolate products to those with unique fat compositions. Furthermore, the Turbotemper®e features robust construction, ensuring durability and reliable performance in demanding production environments.
Benefits
- Achieves consistent tempering quality
- Suited for a wide range of chocolate and cocoa products
- Enhances product shelf life
- Produces excellent gloss
- Robust design for demanding environments