The cococa butter tempering machine utilizes a special temperature control method based on the laws governing the change of raw material crystal forms and the growth and formation of stable crystal forms at different temperatures. It can strictly and automatically control the different temperatures required by cocoa butter at each stage of the process, ensuring the quality of the cocoa butter product, making its natural aroma richer, its texture smoother, its color brighter, and its shelf life better.

Main Structure of cocoa butter tempering machine

The cococa butter tempering machine has a compact structure and an attractive appearance. It mainly consists of a temperature control center, a hot and cold water circulation piping system, an electrical system including temperature sensors and solenoid valves, and heating, cooling, and housing components.

Working Principle of cocoa butter tempering machine

1. The temperature control center consists of multiple layers, divided into four temperature zones according to temperature requirements. Each layer is further divided into a raw material layer and a water layer. Cold or hot water enters the water layer of each layer through a piping system, causing the cocoa butter in the raw material layer to cool or heat up according to the temperature control requirements, thereby achieving the purpose of temperature control.

2. Solenoid valves controlled by temperature sensors operate according to temperature requirements, determining the on/off state of cold and hot water and the switching on/off state of the cold and hot water pumps. Therefore, using this cococa butter tempering machine can achieve a cocoa butter temperature control accuracy of ±1℃. Each raw material layer has a stirrer to ensure uniform cocoa butter temperature.

Necessity of Tempering

Cocoa butter requires tempering to stabilize its crystal structure, ensuring optimal taste and shelf life. This is the necessity of tempering. Cocoa butter substitutes, with different components, do not require tempering.

Comparison of appearance between tempered and untempered cocoa butter

1. Tempered cocoa butter: Glossy surface, smooth texture

2. Untempered cocoa butter: Dull color, rough surface, easily melts