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Post by andreafbe on May 25, 2010 21:13:14 GMT -5
I am wondering if someone can explain to me the difference between actual tempering machines and chocolate melters/warmers. I only temper by hand but have used a small tempering machine and am familiar with how those work. My confusion is stemming from reading a variety of posts on the internet where people refer to melter/warmers keeping chocolate in temper all day. I thought melters were simply for melting larger volumes of chocolate so that it was ready to be tempered when needed. Thanks, Andrea
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Post by Sebastian on May 26, 2010 18:08:18 GMT -5
1) a tempering machine is one that cycles temperature through multiple stages - it will have a detempering step to completely melt all solid cocoa butter, turning it to 100% fluid cocoa butter. It will then have a number of zones or steps that will cool the chocolate and begin to crystallize a portion of the cocoa butter (build temper). The final stage will be one that warms the chocolate slightly to melt out a portion of the excess solids that were formed during the last stage. That's a tempering unit.
2) Some melters rely on the chocoalte coming to you in temper already, and melt the chocolate slowly and carefully, so as not to exceed thermal limits that will detemper the chocolate. for this to work you either have to have something that's already in temper - be it chocolate or mycryo cocoa butter (which is a marketing stroke of genius on callebauts part, but a complete waste of money on a users part).
3) some melters are just that - they'll melt your chocolate, but that's it. it's effectively a big detempering unit, that can then be used to feed the next unit operation.
Many people call things by the wrong name. For example, i often see controlled melters referred to as tempering units, when in fact they have very limited or no capability of tempering on their own.
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Post by Brad on May 27, 2010 1:13:28 GMT -5
Andrea;
To add to Sebastian's comments above, many chocolatiers use melters (looks like a rectangular tub with some dials on it, and a metal lid), to melt the chocolate. They then take a portion of that chocolate out of the machine, and create crystalized "seed", by pouring the "seed" chocolate onto a marble table, or other cool surface, and continually stirring it until it reaches clay-like consistency. They then add it back to the melter. This performs two functions: 1. It helps lower the overall temperature of all of the chocolate into a working range, and 2. It "seeds" the decrystalized chocolate, thereby creating properly tempered chocolate.
There are significant challenges with most melters - the most significant being that there usually is no form of agitation. Chocolate in it's working temperature will solidify (crystalize) if not being continually agitated.
Some melters DO have agitators, but these melters should not be confused with tempering machines. The agitators are quite often seen as large stainless steel wheels which are partially immersed in the chocolate, and then as they turn, pick up chocolate, which is then scraped off and poured back into the melted mass in a waterfall type of setting.
At least with those melters, they keep the chocolate in a working state, and more or less consistently agitated.
HOWEVER.....
Those melters are NOT tempering machines either, although you can generally cycle the temperatures of the chocolate through the ranges necessary if you are careful. (I knew of one chocolatier who heated a 60lb melter up, turned on the wheel, and then wheeled the whole machine into his cooler to bring the chocolate temperature down )The danger comes when you approach the bottom temperature of the cycle, the chocolate gets very thick, and if you're not paying attention can solidify, sieze the wheel, and burn out the motor of the machines. Then you're into the BIG bucks for repair.
I hope this helps.
Brad.
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Post by andreafbe on May 27, 2010 17:47:23 GMT -5
Thank you to both of you for your replies. The information is very helpful. As I mentioned, I temper by hand now but am always thinking about equipment and the next step. I can see the possible benefits and pitfalls of both types of equipment. I don't think I'm ready yet but this information will give me more to consider in making a decision when the time comes. Thanks!!
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Post by DewDrops on May 11, 2016 6:49:04 GMT -5
I am planning to open up a food joint which will have fudge puppies in it. Coating the fudge puppies with chocolate is a real challenge for me at the moment so I ordered chocolate melter. The problem I am facing is to how will I keep the consistency of the chocolate? Should I go for a tempering machine or a melter?
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