Energy efficient chocolate tempering solution
In chocolate production, maintaining the right crystal structure is essential for ensuring the quality of the final product. Traditional tempering methods often lead to inconsistent results and higher energy consumption, creating challenges in achieving the desired taste, texture, and appearance of chocolate.
Reduce energy usage and stabilize crystal structure
The SuperNova Energy by Aasted is an energy-efficient tempering solution for chocolate production. Employing unique scraper wings and precise temperature control, this system holds the chocolate in the crystallization zone for a longer period, enabling the creation of stable Beta V crystals. This results in improved taste, break, and consistency of the chocolate. Additionally, the energy consumption is up to 30% lower compared to traditional tempering systems, making it a more sustainable and cost-effective option. The technology allows the chocolate to be kept at 1.5 to 2 degrees Celsius higher than traditional methods, eliminating undesirable B3 and B4 crystals and ensuring optimal coating quality. The SuperNova Energy is suitable for production capacities ranging from 200 kg/h to 12,000 kg/h, making it adaptable for various scales of chocolate manufacturing.
Benefits
- Up to 30% lower energy consumption
- Consistent production of stable Beta V crystals
- Improved taste, break, and consistency
- Adaptable for various production scales
- Minimized maintenance due to efficient design