It is very important to adjust the temperature of chocolate, if you want your chocolate to be stable, crisp, bright in color and rich in taste. Learning how to use chocolate tempering machine is a technology. First of all, before learning how to use the professional chocolate tempering machine, I suggest you understand the importance of temperature regulation

After understanding the principle of temperature regulation, there is a range of melting temperatures suitable for all kinds of cocoa butter chocolate.

For dark chocolate: Adjust the temperature from 45℃ to 50℃ to completely melt, then cool to 27–28 c to stabilize the crystal formation, and then reheat to 31–32 c to maintain the fluidity of dark chocolate.

For dark chocolate: Adjust the temperature 40–45 c to completely melt, then cool to 25-26 c to stabilize the crystal formation, and then reheat to 28-29 c to maintain the fluidity of white chocolate.

For milk chocolate: Adjust the temperature at 40–45 c to completely melt, then cool to 26–27 c to stabilize the crystal formation, and then reheat to 29–30 c to maintain the fluidity of white chocolate.

Among them, the temperature range of white chocolate is very narrow, and the temperature fluctuation is very sensitive. Because there is no cocoa solid, the precise temperature control mode of professional chocolate tempering machine is suggested to prevent the appearance and taste of finished products from being affected by inaccurate temperature control.

After knowing the suitable questioning interval of chocolate with different ingredients, we only need to pay attention to how Orange Mech's commercial chocolate tempering equipment operates.

One: Preparation before starting the machine:

1: Make sure that the inside of the machine is completely clean and dry, and there is not a drop of water. It is also to prevent the chocolate from "caking" and "whitening" due to the influence of water. First of all, put an end to this moisture.

2. Check whether the power supply and equipment are working normally to determine the type of chocolate to be heated immediately. OrangeMech’s  commercial chocolate tempering equipment has a preset temperature mode and can also adjust the temperature curve by itself, which is more flexible and convenient.

Two: At work:

1：Melting stage: After everything is ready, the equipment is preheated to the temperature matching the type of processed chocolate, and the solid chocolate is directly put into the groove. If you want to accelerate the melting, you can chop up some solid chocolate and put it into the groove. Then start the heating and stirring to ensure that the chocolate melts evenly. It is recommended not to exceed 50℃. Setting the temperature above 50℃ when any type of chocolate melts will destroy the structure of cocoa butter and affect the aroma of chocolate.

2：Cooling stage: After the solid chocolate is completely melted, the temperature is cooled to the cooling temperature range suitable for the chocolate type, but the stirring needs continuous stirring. This cooling stage is the key to the stable formation of crystals, and the cooling temperature stage must be accurate.:

3. Warming stage:

After the crystals are stably formed, they are reheated to an appropriate temperature, and the speed of the blender is adjusted to slightly stir, so that the crystals of melted cocoa butter remain evenly distributed, and the chocolate after the temperature is warmed needs to be smooth, shiny and cut to maintain fluidity.

Three:Test phase:

The final test needs a scraper. A small amount of chocolate can be smeared on baking paper, and let stand for 3 minutes to see if it becomes hard. If the chocolate surface is very smooth and there is no white fog, it is a very successful state. On the contrary, it is necessary to strictly adjust the temperature again.

Thermal insulation is also very important for chocolate. For some large chocolate food processing plants, there is a great demand for chocolate. At this time, the perfect thermal insulation of chocolate after adjustment is very important, which can ensure that chocolate food processing is in the best state at any time. Then you need a large chocolate tempering machine, which has a large capacity and can keep a constant temperature (±0.1°C) for a long time. It can automatically keep warm, saving energy and ensuring the best state of chocolate.

Any equipment will be unfamiliar at first contact, so choosing OrangeMech’s  automatic chocolate tempering machine with high degree of automation saves time and is easy to operate. The absolute quality of the prepared chocolate is higher than that of manual temperature regulation, and chocolate is not wasted.

If your commercial chocolate tempering equipment doesn't work, you can check here, which will teach you how to deal with most problems of chocolate tempering machine in detail and safely. Of course, OrangeMech's best-selling product, Industrial Chocolate Tempering Machine, will fully develop your own  solution for you !