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Chocolate pre-crystallization equipment

Identification of Facility
TitleChocolate pre-crystallization equipment
AcronymChocolate seed-tempering
Key wordsChocolate, tempering, pre-crystallization, process
Latest version2013/04/17
ManufacturerBEAR VariMixer
ModelSP modified
DescriptionThe equipment is used to mix fat crystal seeds with pre-cooled chocolate in order to get a tempered chocolate. Tempering means obtaining fat crystal seeds in molten chocolate from which fat crystals will grow during solidification. Achieving 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 modified BEAR Varimixer equipment consists of water jacketed beaker and a wall scraped mixer to secure optimal mixing of seeds with molten chocolate while controlling temperature. The seeds can be either shredded pure cocoa butter in the most stable crystal forms (βV and βVI) obtained from SeedMaster (Buhler Group) or shredded chocolate. Optimal temper of the chocolate is achieved by changing amount of added seeds as well as temperature in the VariMixer. Seeding.png
Images
Weblinkhttp://www.sp.se/en/units/fb/Sidor/default.aspx
Possibilities and limitsBatchwise production. Up to 10 kilos of chocolate at a 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 technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Lina Svanberg
Institute/company SP
Country Sweden
Address Box 5401, 402 29 Gothenburg

SP modified Chocolate pre-crystallization equipment Chocolate seed-tempering Chocolate, tempering, pre-crystallization, process 2013/04/17 BEAR VariMixer SP modified The equipment is used to mix fat crystal seeds with pre-cooled chocolate in order to get a tempered chocolate. Tempering means obtaining fat crystal seeds in molten chocolate from which fat crystals will grow during solidification. Achieving 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 modified BEAR Varimixer equipment consists of water jacketed beaker and a wall scraped mixer to secure optimal mixing of seeds with molten chocolate while controlling temperature. The seeds can be either shredded pure cocoa butter in the most stable crystal forms (βV and βVI) obtained from SeedMaster (Buhler Group) or shredded chocolate. Optimal temper of the chocolate is achieved by changing amount of added seeds as well as temperature in the VariMixer. Seeding.png http://www.sp.se/en/units/fb/Sidor/default.aspx Batchwise production. Up to 10 kilos of chocolate at a 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 technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure

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Created by Lilia Ahrne on 17 April 2013, at 08:31