Have you ever wondered how all of the chocolate covered goodies you see in a sweets shop are made? Well the process is fairly nuanced but the results are well worth the trouble. Most shops have different results but the method is almost always the same, by using specialized equipment and a special type of chocolate they can create some of the finest truffles and chocolate covered sweets in a very efficient manner. They do this through the use of a chocolate tempering machine, but there is more than one way to use it to produce different sweets at a fast pace. A chocolate tempering machine has many functions that can be changed depending on what you're making, but its primary purpose is to temper the chocolate. The purpose of tempering the chocolate is to pre-crystallise the cocoa butter in it, this will give it a glossy finish and keep it sturdy and crisp when the process of shaping or coating is done. But this requires that the tempering machine have the right temperature of the chocolate's melting point which if not set right could make the end result brittle and grayish. To avoid this the companies that have developed the machines have made automatic tempering machines, so there are always new and improved chocolate tempering machines for sale that will help the sweet shops avoid making any un-tempered chocolate.
And with the automatic chocolate tempering machines for sale come a variety of different add-ons and parts to make the process go even smoother. Additions such as conveyor belts, microprocessors with digital temperature displays and heated vibrating tables, all of these could be used to create a small production line for various sweets. By using the microprocessors and the digital display to keep your chocolate at a stable temperature you're creating a base to work upon, once you have the equipment in place you can use moulds to make shaped chocolate covers, this is the simplest of the processes. Using the conveyor belt to cover sweets with chocolate through a nozzle attached to a long clear tube which has the added bonus of letting you check the condition of the melted chocolate before you pour it over the conveyed sweets. Once the sweets are covered they drop onto a roll of non-stick cooking paper which lets them cool without sticking to the surface. When this process is done they can be packed or put on display without any possible abrasions from handling because of the crispness of tempered chocolate. And that's how the sweets are transformed from nutty clumps of dough to chocolate artworks.
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