Methods of Tempering and the Equipment Required

The purpose of this article is to identify the equipment required for each of the main methods of tempering currently in use. Please note that it is not intended as an exhaustive survey of every tempering technique and machine available, but rather to guide you in deciding what is most appropriate for you in your business!

To summarise, the objective of the tempering process is simply to eliminate all but the type V crystals (see table below) to ensure that your chocolate has a good snap, good retraction and a good gloss.

Crystal	Melting Temp.	Notes
I	17°C (63°F)	Soft, crumbly, melts too easily
II	21°C (70°F)	Soft, crumbly, melts too easily
II	26°C (78°F)	Firm, poor snap, melts too easily
IV	28°C (82°F)	Firm, good snap, melts too easily
V	34°C (94°F)	Glossy, firm, best snap, melts near body temperature (37°C)
VI	36°C (97°F)	Hard, takes weeks to form

 

Manual Tempering

The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the correct working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.

For example, if you have 20kg of chocolate at 45°c, then you will need to add approximately 4-6 kg of tempered chocolate (in chips or broken chunks) and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.

The table below shows the functionality / cost trade-off for each solution.

 

Equipment suitable for Seed Tempering:
Method 1 Standard mould-filling machine (SEK2400-2430)	A standard mould-filling machine is ideal as it has a stirrer and can accurately hold the tempered chocolate at the right temperature. It has the added advantage that you can work directly from it. The new range of KeyChoc counter-top and free-standing moulding machines allows you to choose exactly the right-sized machine for your needs. [Capacity: 8kg / 15kg / 30kg / 60kg] [Cost: Medium/ High]
Method 2 KeyChoc melting and holding tank (SEK2064-2068)	The CH series of melting/ holding tanks are fitted with an accurate digital temperature control, but no stirrer. When tempering, the chocolate would therefore have to be stirred manually - however you can work directly from the tank. Also, the absence of a stirrer means that the chocolate will not hold its temper for long, unless it continues to be stirred periodically by hand. [Capacity: 4kg / 8kg / 18kg] [Cost: Low]

 

Automatic Batch Tempering

This is a very popular solution as it ensures fast, easy and consistent tempering without the need for a skilled operator. Automatic batch tempering will reduce the risk of expensive wasted batches and is a simple way to increase your daily capacity compared with manual tempering. Batch temperers are aimed at larger users requiring at least 50kg per day of tempered chocolate and are correspondingly more expensive. All KeyChoc batch temperers work broadly as follows:

1. Put required quantity of solid chocolate into tank
2. Press button to start melting cycle
3. When ready, press button to start tempering cycle
4. When the process is complete, you will have a tank-full of tempered chocolate ready to use.

KeyChoc automatic batch temperers have digital programmable controllers, scraped-surface stirrers, an all stainless steel construction and are designed for easy cleaning. They also require to be plumbed in to provide a cold water source for forced cooling and drainage.

 

BT75 (SEK2100)	A key feature of this tank is the timer-controlled water inlet which enables a 50% saving in water consumption compared to a typical competitor, with no significant loss in tempering cycle time. [Capacity 75kg] [Three phase, 415V]
BT150 (SEK2110)	The BT150 employs the same timed water inlet control as the BT75 which enables a 50% saving in water consumption compared to a typical competitor, with no significant loss in tempering cycle time. [Capacity 150kg] [Three phase, 415V]

 

Continuous Tempering

Continuous temperers are usually stand-alone machines but can also be built into enrobers. There are a number of attractions to continuous temperers:

• Ease. By tempering chocolate automatically, they remove the need for highly skilled operators and considerably reduce the risks associated with tempering incorrectly.
• Convenience. With conventional wheel machines, if you leave them unattended for too long the chocolate will quickly over-temper and there is then a significant risk of producing a batch of chocolates of poor quality and reduced shelf-life. With continuous temperers, since the chocolate is being continuously crystallized and then de-crystallized, this risk is dramatically reduced allowing you to “multi-task” as your business requires.
• Productivity. All GAMI continuous temperers have in-built automatic dosing systems as standard and when this is combined with a dosing head, mould filling becomes a much quicker, more accurate and cleaner process.
• Versatility. There are a wide range of accessories easily available for GAMI continuous temperers including enrobing belts, coating and decorating heads and rotating truffle trays, which means that one machine can quickly and conveniently be reconfigured to make a number of different products.

Please visit the KeyChoc website to see more about our full range of GAMI continuous temperers as well as all the accessories available for them.

 

T240 (SEK3500)	This is a very easy-to-use entry-level machine, and is ideal for moulding or just having a continuous supply of perfectly tempered chocolate. The machine is supplied with a programmable dosing system, a foot pedal for dosing control and a heated vibrating table. Please note that this machine is too small to accommodate an enrobing belt. [Vat capacity 8kg] [Tempering capacity 35 kg/hour]
T260 (SEK3510)	The T260 is supplied with a programmable dosing system, a foot pedal for dosing control and a heated vibrating table. It can also be fitted with a 250mm wide enrobing belt and exit conveyor complete with dispenser, hot air blower, wire mesh belt vibrator and tail-cutter. [Vat capacity 12kg] [Tempering capacity 50 kg/hour]
T400 (SEK3520)	The T400 is supplied with a programmable dosing system, a foot pedal for dosing control and a heated vibrating table. It can also be fitted with a 250mm/300mm wide enrobing belt and exit conveyor complete with dispenser, hot air blower, wire mesh belt vibrator and tail-cutter. [Vat capacity 25kg] [Tempering capacity 90 kg/hour]
T500 (SEK3530)	The T500 is supplied with a programmable dosing system, a foot pedal for dosing control and a heated vibrating table. It can also be fitted with a 250mm/300mm wide enrobing belt and exit conveyor complete with dispenser, hot air blower, wire mesh belt vibrator and tail-cutter. [Vat capacity 45kg] [Tempering capacity 170 kg/hour]

 

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