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Post by Freddo on May 25, 2015 15:41:11 GMT -5
I understand that the cooling pipe will cool all the chocolate down and in the first 30 mins or so all the chocolate will go through the tempering curve.
But what I don't understand is how the chocolate stays in temper if the bowl heating is set at 48C, or when more melted chocolate is added, why doesn't it detemper the remaining in the bowl?
Any explanation much appreciated
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dd
Neophyte
Posts: 4
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Post by dd on May 26, 2015 4:27:08 GMT -5
it depends on the machine
but what i know is that the chocolate that goes in the bowl will be heated up and so it will be de-crystalized. once the chocolate from the bowl goes through the pipe again, it will be temperd again and comes out temperd on the top. it is a never ending cycle of heating the chocolate up(decrystalize)in the bowl and temper it (in the pipe) again (crystalize). advantage: the chocolate will never thicken up or gets overtemperd please correct me if i am wrong
hth
edit: i think the first 30 minutes you are talking about, is just the heating up of the machine/system.
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Post by Freddo on Jun 7, 2015 5:34:36 GMT -5
Hi dd
No I don't think its that simple. My point being, one can add more melted chocolate to the machine, but only in very small amounts, never more than a third of a bowl.
So my questions is, why does the temperature need to be maintained in the bowl?, why can't I hook up a 20 ton tank of chocolate at 45 degrees to the bottom of the auger and have it all tempered in one pass through the pipe?
It leads me to thinking that the crystals in the bowl do need to be preserved to some degree.
To me the chocolate seems to be treated initially as a batch, then temper is maintained somehow with the heating and cooling.
Can anyone shed any light on this?
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