Description
Presenter: Yuantong Zeng, PhD Buhler AG, CH, Peter Braun, PhD Buhler AG, CH, Erich J. Windhab, Professor Dr. Ing. Laboratory of Food Process Engineering, ETH Zürich, CH
This novel tempering technology applies the technique of precrystallizing chocolate with a premade seed cocoa butter crystal suspension. The suspension containing cocoa butter crystals is added to the precooled chocolate in quantities from 0.2–2 percent.The cocoa butter crystal flow is thereby homogeneously mixed with the chocolate in a static mixing system. The cocoa butter crystals are present in the most stable form, ß-VI, which offers the opportunity to precrystallize the chocolate at temperatures 3°–4°C higher than in conventional tempering technology. Chocolate temperatures up to 34°C are well processable.
