{"id":5836,"date":"2017-02-22T10:30:19","date_gmt":"2017-02-22T09:30:19","guid":{"rendered":"https:\/\/www.tempco.it\/blog\/en\/?p=5836"},"modified":"2017-02-21T16:44:03","modified_gmt":"2017-02-21T15:44:03","slug":"how-to-regulate-the-chocolate-tempering-temperature","status":"publish","type":"post","link":"https:\/\/www.tempco.it\/blog\/en\/5836\/how-to-regulate-the-chocolate-tempering-temperature\/","title":{"rendered":"How to regulate the chocolate tempering temperature"},"content":{"rendered":"<p>The production of chocolate is a very delicate and complex process, which needs precise levels of temperature, to achieve a high quality product.<\/p>\n<p>One of the basic steps in the processing of chocolate is <strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#Tempering\">tempering<\/a><\/strong>, that explained in very simple terms is a pre-crystallization of melting\u00a0chocolate, before the modeling, so as to obtain a stable product over time, which presents a good surface gloss combined with a right internal compactness.<\/p>\n<p>To obtain these results the <strong>modern tempering machines <\/strong>use<strong>\u00a0<a href=\"http:\/\/en.tempco.it\/solutions-en\/package-unit-tcpu\/thermoregulating-package-units-with-electrical-heater\/\">temperature control units<\/a><\/strong>, providing\u00a0heating \/ water cooling, according to a pre-determined cycle, to precise temperatures, with very narrow tolerances (0.1 \u00b0 C). These cycles change\u00a0on the type of chocolate, but all need for fine regulation of temperature.<\/p>\n<p>The typical tempering cycle passes through 3 stages of temperature:<\/p>\n<ul>\n<li>first cooling of the chocolate mass<\/li>\n<li>second cooling<\/li>\n<li>post heating<\/li>\n<\/ul>\n<p>The levels of temperature and time are\u00a0typically between 45\u00b0C to 30\/32\u00b0C and all the steps are verified with appropriate instruments which verify the grade of chocolate tempering.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2017\/02\/iStock-6032559641.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-5834\" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2017\/02\/iStock-6032559641-1024x683.jpg\" alt=\"tempering chocolate\" width=\"750\" height=\"500\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2017\/02\/iStock-6032559641-1024x683.jpg 1024w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2017\/02\/iStock-6032559641-300x200.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a>22<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The production of chocolate is a very delicate and complex process, which needs precise levels of temperature, to achieve a [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[741,710,76],"tags":[742,743,267,128],"class_list":["post-5836","post","type-post","status-publish","format-standard","hentry","category-chocolate-tempering","category-temperature-control-unit","category-thermoregulation-unit","tag-chocolate","tag-tempering","tag-thermoregulating-unit","tag-thermoregulation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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