|
Post by praveensvp on Oct 3, 2022 23:15:45 GMT -5
Hi, I have a doubt. In wheel machine tempering we can do only seed tempering or we can reduce the temperature and rise like tabling method. Generally in wheel tempering machine most of the people add tampered chocolate for seeding purposes. The other reason is to reduce the temperature quicker. Can we use untempered chocolate for that purpose and bring it to 27 and rise to desired?
|
|
|
Post by Ben on Oct 5, 2022 14:09:27 GMT -5
You could theoretically use untempered chocolate to help lower the temperature, but you run the risk that it will improperly seed the chocolate. Maybe you could use that chocolate to drop to your cooling temp and then hold it at your tempered temp for a longer time than usual to melt out or transition any non-type 5 crystals. My guess is that your results will be variable.
|
|
|
Post by praveensv1201 on Oct 17, 2022 5:11:00 GMT -5
Thank you for your reply Mr.Ben. There is one doubt for me. In the continous tempering machine the temperature drops from 45 to 31 (for dark). Then in the table tempering we are bringing the chocolate to 27 because it provides longer time for type 5 crystals to develop as it crosses to reduce from 31. Then we are using it around 31 for fluidity. In case According to the above statement, In wheel tempering machine it is possible to gets tempered by bringing back to 31? Will it helps?
|
|
|
Post by Ben on Oct 18, 2022 8:50:42 GMT -5
You can use temperature control to temper chocolate using any process, including wheel tempering. If you take chocolate from fully melted > 27/28C > 31C+, it will probably be tempered. You may need to fine-tune your temperatures and maybe hold at certain temps for a while, but it should work.
Side note, that's what a continuous tempering machine is doing. It's not just cooling from 45C to 31C. It's just putting the chocolate through all 3 temperatures very quickly with a lot of shear.
Your original question was about using solid, un-tempered chocolate to help drop the temperature. This will introduce non-type 5 crystals to your chocolate, which could mess up your temper.
|
|