Tempering with cocoa butter silk — pre-crystallization of 20 kg of chocolate in a minute | CHOCOLOGY
Incubator for cocoa butter crystals:
https://kadzama.com/c/equipment/incub...
Wheeled chocolate molding machine:
https://kadzama.com/c/equipment/wheel...
Vibrating table:
https://kadzama.com/c/equipment/vibra...
Chocolate tempering is an amazing, but very time-consuming / resource-intensive process, especially when there is a lot of work to be done. Many chocolatiers dream of buying an automatic tempering machine that cures this pain and pre-crystallizes the chocolate itself, speeding up work.
But this machine costs like a real car. And it hurts.
There is a solution — to temper the chocolate with a concentrate of «beta» crystals (aka cocoa butter silk). The beauty of this method is that you can pre-crystallize any amount of chocolate at once in just a minute. From a small bowl to a whole bath.
A nice alternative to ATM is a set of a few small devices that you can place even on your kitchen, that completely replaces a more expensive machine: wheeled chocolate molding machine, incubator for cocoa butter crystals and vibrating table. This kit is great for in-line production of chocolate bars and handy for making chocolate candies. And most importantly, such a kit is many times cheaper than an automatic tempering machine.
You can find more interesting stuff on our website:
https://chocology.pro/?utm_source=you...