AMK10 Chocolate tempering equipment

• Identification
• Application
• Accessibility & Support Service
• Contact data

Identification of Facility
Title	AMK10 Chocolate tempering equipment
Acronym	Chocolate tempering equipment
Key words	Chocolate, tempering, pre-crystallisation, process
Latest version	2013/04/16
Manufacturer	Aasted-Mikroverk
Model	AMK10
Description	The equipment is used to temper or pre-crystallize chocolate at lab-scale. Tempering means creating fat crystal seeds in molten chocolate from which fat crystals will grow during solidification. Creating right sort and amount of seeds in chocolate during tempering is of outmost importance in order to avoid quality defects during storage such as fat bloom –a greyish haze on the products surface. The AMK10 uses a multi-step shear and temperature treatment to create correct fat crystal seeds. Thus, first the chocolate is under-cooled to induce formation of the seeds followed by re-heating in order to melt out unstable seeds In order to do this, the AMK 10 has three different temperature zones which can be adjusted separately to achieve optimal temper of chocolate.
Images
Weblink	http://www.sp.se/en/units/fb/Sidor/default.aspx
Possibilities and limits	Batchwise production. Up to 8 kilos of chocolate at the time can be processed.

Application
Application fields	Chocolate (dark, milk, white) and pure fat systems to be crystallized in a controlled manner.
Application examples	Dark chocolate, milk chocolate and white chocolate
Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions
Access conditions further comments	The equipment is located at SP in Gothenburg and is operated by trained SP personnel
Languages	English, Swedish
Other languages
Training
Training further comments	No training necessary as the equipment is only available as service
Technical help	analytical specific staff is dedicated to this infrastructure
Technical help further comments

Contact data
Contact person	Lina Svanberg
Institute/company	SP
Country	Sweden
Address	Box 5401, 40229 Gothenburg

AMK10 AMK10 Chocolate tempering equipment Chocolate tempering equipment Chocolate, tempering, pre-crystallisation, process 2013/04/16 Aasted-Mikroverk AMK10 The equipment is used to temper or pre-crystallize chocolate at lab-scale. Tempering means creating fat crystal seeds in molten chocolate from which fat crystals will grow during solidification. Creating right sort and amount of seeds in chocolate during tempering is of outmost importance in order to avoid quality defects during storage such as fat bloom –a greyish haze on the products surface. The AMK10 uses a multi-step shear and temperature treatment to create correct fat crystal seeds. Thus, first the chocolate is under-cooled to induce formation of the seeds followed by re-heating in order to melt out unstable seeds In order to do this, the AMK 10 has three different temperature zones which can be adjusted separately to achieve optimal temper of chocolate. http://www.sp.se/en/units/fb/Sidor/default.aspx Batchwise production. Up to 8 kilos of chocolate at the time can be processed.

Chocolate (dark, milk, white) and pure fat systems to be crystallized in a controlled manner. Dark chocolate, milk chocolate and white chocolate

The equipment is located at SP in Gothenburg and is operated by trained SP personnel English, Swedish

No training necessary as the equipment is only available as service analytical specific staff is dedicated to this infrastructure

Mini plants Haris Hondo

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