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Post by jacobk on Aug 10, 2021 3:51:29 GMT -5
Hi all, Does any of you know of efficient ways to cool after tempering bars that are still in moulds? I am looking at all types of ways such as cooling tunnels. All advice would be very helpful Best, Jacob
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Post by Ben on Aug 10, 2021 6:46:37 GMT -5
A cooling tunnel is probably the most efficient, but very pricey. I've always used a DIY cooling cabinet. For a long time, it was just a wooden box that I built with shelves, a window AC unit, and a fan. Now, it's a glass door refrigerator with a fan. They both work pretty well. Both of them had/have a temperature controller so I can hold the temp around 55F. Both also have good air circulation which is important.
Less efficient is a regular refrigerator as you have to be careful not to cool the bars too much and risk condensation when removing them from the fridge. That being said, many makers use them.
One of the main factors determining which route to go is how much chocolate you need to make. A cooling cabinet doesn't make much sense if you're only making a few (to a few hundred) bars at a time.
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Jim B.
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Post by Jim B. on Aug 11, 2021 13:07:37 GMT -5
Hi Ben, I've always wondered if a wine cooler/fridge would work. Do you have any idea? I know the temp can be set to 55°F but I'm not sure about the humidity...
Jim B
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Post by Ben on Aug 11, 2021 15:27:43 GMT -5
I've heard of people using wine fridges. My guess is that they would work fine, especially if you added a fan for some airflow. As long as the room you're molding in isn't really humid, I wouldn't worry about the humidity in the fridge.
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Post by jacobk on Aug 11, 2021 16:08:14 GMT -5
Thanks a lot for your answers! I'll look more into the cooling cabinet option
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Jim B.
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Posts: 118
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Post by Jim B. on Aug 14, 2021 17:55:52 GMT -5
Ditto! Thanks, Ben.
Jim
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