Tempering machine for chocolate TurboNormix

Tempering is the recrystallization of the fatty molecules found in cocoa butter to achieve a stable structure, a smooth and shiny form of chocolate that melts in the mouth while producing a typical crunch. Tempered chocolate significantly reduces the possibility of fat blooming in cocoa butter molecules. There is an unspoken rule in the confectionery industry: tempering chocolate is the key to resistance to blooming!

A special feature of this tempering machine is the ability to also process chocolate masses that contain pieces, suitable for products such as:

Advantages:

• The multi-zone tempering system ensures efficient heat transfer and the formation of stable β-crystals of cocoa butter.
• Temperature: PT100 temperature sensors are installed at the entrance and exit of each zone, the temperature of each zone is set and regulated - an automatic control system, a precise temperature correction program.
• The unique design of the discs ensures uniform mixing.
• Powerful built-in heating with adjustable heating 10/18 kW.
• The cooling temperature is automatically adjusted by modulating the flow of cold water through Belimo valves, based on the preset temperature (for the cooling zone, it is necessary to connect an external source of cold water as a coolant - an option).
• Ability to process chocolate masses containing solid pieces.

Basic version

Consists of a continuous heat exchanger with 3 or 4 tempering zones where the set temperature is maintained. Each zone has its own independent heating or cooling circuit. The product pump is not included in the scope of the basic delivery - an option.

Operating principle

This installation is a multi-zone machine designed for tempering a thin layer of chocolate, chocolate glaze, chocolate masses, and creams by forming stable polymorphic β-crystals of cocoa butter. These crystals are commonly referred to as the V form of the crystalline structure of cocoa butter fat molecules, with a pressure temperature of 33.8 degrees. Despite not being the most stable, this form is considered the most desirable due to its impact on taste, shape, and texture. The most resistant crystalline form is VI, which develops after 4 months of storing tempered chocolate masses. At its core, tempering is the recrystallization of the fatty molecules of cocoa butter to achieve a stable structure, resulting in a smooth and shiny form of chocolate that melts in the mouth while producing the typical crunch. Tempered chocolate significantly reduces the possibility of fat blooming in cocoa butter molecules. There is an unspoken rule in the confectionery industry: tempering chocolate is the key to resisting blooming! In the first zone, any remaining large crystals from the preceding processing stage undergo decrystallization. The second zone facilitates cooling, while the third zone is typically used to maintain the mass at a set temperature for producing stable polymorphic β-crystals of cocoa butter. The quad zone (if necessary) can be utilized to melt unstable crystals.

Options:

• Heated chocolate product pump