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Truffle balls tempering Equipment

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

Prepare chocolate mixes for application to your product as coatings. Enhance the attractiveness of your product by coating with chocolate of controlled crystalline composition. This is a High capacity tempering machine, for chocolate.


<h2>High capacity chocolate tempering from an industry leader</h2>
Kreuter’s chocolate High capacity tempering machine, provides the mechanical means and precise temperature control required to form the most desirable crystal structures and the highest quality confectionery chocolate. Processing temperatures from 28 C and 32 C are possible and machines are available with capacities from 500 kg/h and 1,000 kg/h. The system functions with a wide range of chocolate formulations and precise process control, which allows an accurate and consistent formulation of customer-specified crystal structures. Options exist for fully integrated accessories such as a buffer tank, a decrystallizer, and a cooling circuit.

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High capacity tempering machine

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Truffle balls tempering

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Truffle balls tempering Equipment

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High capacity tempering machine

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