Process for tempering chocolate

Details Process for tempering chocolate Process for tempering chocolate

A - Human Necessities

23

G

A23G 1/18 (2006.01)

Patent

CA 2719611

A tank (1) for tempering cocoa butter containing mass is provided. This tank which is equipped with a scrapper (2) and an impeller (5), characterized in that the impeller (5) induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of 53°C to 57°C to a final temperature of 30°C to 32°C.

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