Knowledge Bank

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 the best possible characteristics.

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 20kgs of chocolate at 45°c, then you will need to add approximately 6-7 kgs 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: 8kgs / 15kgs / 30kgs / 60kgs] [Cost: Medium/ High]
Method 2 KeyChoc CH15 melting and holding tank (SEK2060)	The KeyChoc CH15 is a melting and holding tank with 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 15kgs] [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. 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

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 75kgs] [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 150kgs] [Three phase, 415V]

Continuous Tempering

Continuous temperers are usually stand-alone machines or built in to enrobers. They are generally used in larger scale operations and are correspondingly more expensive. At present, we do not offer any continuous temperers as part of the KeyChoc range, but we would be happy to recommend a manufacturer according to your needs.

For further information on the KeyChoc range,  call Keychoc on +44 (0) 1744 730086 or Steven Case: +44 (0) 7778 336447 
www.keychoc.com