Continuous Temepring machine?
I recently joined the community here and thru the forums here i have tried tempering white and black chocolate at home. I always get my chocolate well tempered everytime. I am going into a business where i need to enrobed mini rice cakes with chocolate. I have read here about the continuous tempering machine which ensures i keep enrobing with tempered chocolate. Just before i make this expensive purchase, i need someone to help me with how these continuous tempering machines work. Do i need to still add seed chocolate to my melted chocolates in a contonuous tempering machine or does the settings melt and then cools my chocolate back to 29 degrees itself without me needing to seed? Am sorry if question is a bit naive, am new here and only started working with chocolate in the last month.
@ben-rasmussen
05/15/17 02:31:06PM
191 posts
Continuous tempering machines draw from a bowl of melted, untempered chocolate and then temper it through cooling and then heating. The result is that tempered chocolate comes out of the depositing head. No seed is necessary.
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