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AMK10 Chocolate tempering equipment

Identification of Facility
TitleAMK10 Chocolate tempering equipment
AcronymChocolate tempering equipment
Key wordsChocolate, tempering, pre-crystallisation, process
Latest version2013/04/16
ManufacturerAasted-Mikroverk
ModelAMK10
DescriptionThe 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. Temp machine.png
Images
Weblinkhttp://www.sp.se/en/units/fb/Sidor/default.aspx
Possibilities and limitsBatchwise 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. Temp machine.png 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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Created by Lilia Ahrne on 16 April 2013, at 15:51