Method of Chocolate Tempering Machine Manufacturers
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Using chocolate chips and Chocolate Tempering Machine Manufacturers' melter to temper the seeding method is to blend the chocolate by adding a small amount of unmelted chocolate chips to the melted chocolate. It is fast, simple and very efficient. Follow the steps below to temper the chocolate chips using a chocolate melter. Melt some chocolate in a chocolate melter at 40 degrees Celsius. Reduce the temperature of the melter to 32 degrees Celsius, and then start adding chocolate chips to the melted chocolate. Don't add too many chips at once. Add little by little and keep stirring to melt the chocolate. If the potato chips start to melt too fast, then you need to add some to the melter. If melting is too slow, adjust the temperature to speed up the process. The temperature of dark chocolate should be around 31-32 degrees Celsius, milk chocolate should be 31 degrees Celsius, and white chocolate should be 29 degrees Celsius. If the temperature is still high after all the potato chips have melted, add more and stir to lower the temperature. Stir until the mixture is consistent enough for use and there are no lumps. Then let it cool to give it a glossy consistency. You can pick up your tray knife and take a bit of melted chocolate on it. If the chocolate is melted properly, crystalline chocolate will form on the knife within a few minutes.
For more product-related information, please click:Chocolate Production Line Machinery Equipment