What Is The Ideal Temperature For Tempering Chocolate With The Chocolate Tempering Machine?

What is the ideal temperature for tempering chocolate with the Chocolate Tempering Machine?

It mostly depends on the type of chocolate product you are tempering.

Simply put, different chocolate materials require different tempering temperatures.

For example, a suitable temperature for tempering chocolate would be around 120°F.

On the other hand, ideal temperatures for tempered white and milk chocolate should be 110°F and 115°F, respectively.

Also, dark chocolate requires a cooling temperature of about 82°F.

Milk chocolate and white chocolate, on the other hand, require cooling temperatures of 80°F and 78°F, respectively.

Therefore, you will always adjust the temperature control of this machine to the specific type of chocolate you are tempering.

It is worth noting that the ideal tempering temperature should ensure a smooth, shiny, and consistent surface of the chocolate.

How does the chocolate tempering machine adjust the temperature?

Given that the device has a user-friendly PLC screen control unit, this is a very simple and hassle-free process.

In fact, you can set the machine to your preferred temperature with just the push of a single temperature control button.

Also, you can set the temperature at any time, even when the machine is running.

To do this during the tempering process, you need to keep pressing the temperature up/down arrow buttons until you reach the desired level.