Nuova 600kg/h Multi-function Stepless Speed Adjustment Chocolate Tempering Machine in Shanghai, Cina
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Scheda Tecnica
- Condizione
- nuova
- Categoria
- Attrezzature per pasticceria in Cina
- Sottocategoria
- Macchina per la fusione del cioccolato
- Listing ID
- 89916183
Descrizione
Chocolate Tempering Machine
Although there are many different kinds of chocolate, the taste of chocolate varies a lot. The tempering process is the most critical step in determining the taste of chocolate and the most important step in the production of chocolate. Cocoa butter accounts for about 48% -57% of the weight of cocoa beans, and it is also an important substance that allows the chocolate to melt in the mouth without melting at room temperature.
Cocoa butter is polycrystalline and will form different types of crystals under different solidification conditions. Only by tempering the chocolate can it maintain a smooth texture and soft taste at all times.
The Chocolate Tempering Machine is ideal for tempering chocolate. During the tempering stage, the chocolate is heated, cooled, and then reheated to a precise temperature to obtain stable crystals of cocoa butter.
The basic structure of the Chocolate Melter.
Features of the Chocolate Melting Machine.