Buy tempering machines

Tempering machines for chocolate

Chocolate used to make truffles, candies, etc. must be tempered to be crisp and smooth. If tempered incorrectly, chocolate can dry to a dull and uneven color, taste chalky, and feel grainy on the tongue. Chocolate tempering machines solve these problems by automating the process that forces the molecular crystals of chocolate to conform to a specific, uniform structure called the β-V shape. Tempering machines from Italian manufacturers Pomati , ICB do this by heating the chocolate to a precise temperature, after which it enters a cycle of cooling and reheating, all the while continuing to stir and mix the chocolate. The heating/cooling/mixing forms the correct molecular shapes. Temperatures vary for different candies, such as semi-sweet chocolate, milk chocolate, or white chocolate.

Tempering is the process of melting chocolate at the right temperature to ensure the chocolate's cocoa butter crystallizes. There's an art and a science to the process, but a competitively priced chocolate tempering machine can help you achieve these professional results in your commercial kitchen. When comparing models, here are a few things to keep in mind:

• Capacity. How much chocolate do you plan to temper at a time? The capacity of the machine is especially important if you will be working with a large amount of chocolate. You can choose tempering machines depending on the production volume. The capacity of the bath can be from 5 liters (tempering machines T5 Pomati, T8 Pomati, Chocotemper 12 ICB) to 35 liters (tempering machines T35 Pomati, Chocotemper 24 ICB).
• Temperature display. Ideally, you want to choose a machine that displays the temperature. Since tempering is melting at the correct temperature, which varies depending on the type of chocolate you are working with, you will want to be able to monitor the temperature at all times.

What kind of chocolate tempering machines can be bought in Ukraine?

Still not sure which tempering machine is the right choice for you? After all, it is an investment, and finding the right model is never an easy choice because there are many different options to choose from, as well as factors to consider. Here are a few things to look for to narrow down your choices:

• Ability to regulate temperature during the melting cycle. Provides greater control over the tempering process.
• Size. We talked about capacity earlier, but we also need to consider the actual size of the machine. Machines that offer higher capacities are larger in size and heavier in weight.
• Chocolate settings: Some continuous tempering machines, such as the Chocotemper ICB (Italy) and Pomati (Italy), allow you to select a pre-programmed setting depending on the type of chocolate you are tempering.
• Cost. We will select a tempering machine based on your wishes and capabilities.