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Thermoregulation During Chocolate Melt

Apr. 26, 2018 | 18:48:58

Chocolate is a magical food. The most common chocolate products are probably two kinds: Chocolate bar and Chocolate bonbon. From purchasing natural chocolate to making chocolate products, Tempering is an essential process. What is thermostat? In simple terms, thermoregulation is a process that alters the combined structure of chocolate fat molecules, allowing them to harden at room temperature and exhibit all the characteristics of chocolate, such as a certain degree of crispness, attractive luster. Chocolate melting machine is a good helper. Why do you need to adjust the temperature? The reason why chocolate can adjust the temperature is because chocolate contains cocoa butter (Cocoa butter). To temper the chocolate, you first need to completely melt the chocolate. The temperature of the melted chocolate is very important. We warmed the chocolate above the temperature threshold of all crystals so that cocoa butter loses all its crystalline forms. For dark chocolate, the melting temperature is between 45 °C - 50 °C (books are also recommended between 50 °C - 55 °C); for milk chocolate and white chocolate, the melting temperature is 45 °C - 50 °C ( White chocolate is between 40 °C - 45 °C), because these two types of chocolate contain more milk solidification, the content of cocoa butter is relatively less. For good effect, you may need to find Chocolate Melting Machine Suppliers to get the specific information.

Chocolate Melting Machine


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