Tempering yog txheej txheem yuav tsum tau rau tag nrho cov chocolate siv cov ntshiab cocoa butter, tom qab tempering, koj cov qhob noom xim kasfes yuav zoo dua glossy nrog saj zoo dua thiab ntev txee lub neej, qhov no ua rau chocolateirresistible.
Thaum couverture chocolate yog yaj, cocoa butter molecules yuav tsis ruaj khov. Los ntawm tempering, koj rov tsim cov cocoa butter crystals. Muaj ntau ntau txoj hauv kev rau temper chocolate, hauv microwave, qhov cub, bain-marie, thiab lwm yam.
Ntawm lawv, txoj kev ua tau zoo thiab yooj yim tshaj plaws yog siv atshuab tempering, uas yog qhov tseem ceeb rau qhov uas twb muaj lawm ntawm peb lub tshuab tempering. Lub tshuab tempering tuaj yeem siv rau melting chocolate, thaum nws pib melting, lub tshuab yuav cia li txias ntawm 55 ℃ .Tom qab tag nrho melted, cua sov system yuav tsum tsis ua hauj lwm, ces lub txias system yuav ua hauj lwm kom qis kub mus rau 28 ℃ thiab ces cia ntawm 31. ℃ ntxiv rau kev siv (nyob ntawm qhov sib txawv ntawm cov qhob noom xim kasfes).Lub tempering nkhaus yog teem rau hauv lub cev, koj tuaj yeem xaiv cov ntawv qhia sib raug ces cov txheej txheem tempering yuav tag nrho nyob rau hauv.
Kev daws temp. | Txias temp. | Tempering temp. | Cua txias temp. tom qab tso nyiaj | Cia temp. | |
Dub chocolate | 50~55℃ | 27~28℃ | 31~32℃ | 10~18℃ | 18~20℃ |
Mis chocolate | 45~50℃ | 26~27℃ | 29~30℃ | 10~18℃ | 18~20℃ |
Dawb chocolate | 40~45℃ | 25~26℃ | 28~29℃ | 10~18℃ | 18~20℃ |
LST chocolate tempering tshuab yog kev tshaj lij rau ntau hom chocolate tempering. Nws yog tsim los nrog lub pedal kom koj tuaj yeem faib cov khoom qab zib rau cov pwm sib txawv. Tsis tas li ntawd, hmo ntuj hom pab ua kom cov qhob noom xim kasfes melted thiab kua dej los ntawm kev siv hluav taws xob tsawg heev.Thaum hmo ntuj, lub auger conveyor tso tawm, thiab nws yuav tig nrog rov qab kev taw qhia, pab kom tshem tawm lub tshuab.Our tempering tshuab yog tsim los ntawm cov zaub mov qib. tag nrho stainless hlau, ntxiv rau, nws yog nruab nrog lub ntiaj teb nto moo hom tshuaj ntsuam xyuas kom raug kub thiab PLC system ua rau nws muaj peev xwm txuag cov mis los xyuas kom meej cov chocolate tempering.
Peb lub hauv paus ntsiab lus rau tempering chocolate.
Muaj qee cov ntsiab lus tseem ceeb rau tempering chocolate. Cov hauv paus ntsiab lus no cuam tshuam rau hom, qhov loj me thiab tus naj npawb ntawm cocoa butter crystals tau tsim thaum lub sijhawm txheej txheem chocolate tempering.
1.Tub kub: Txij li thaum cocoa butter crystals tsim thiab yaj ntawm qhov kub thiab txias, yog li tempering yuav tsum tau ua nrog qhov kub thiab txias.
2.Lub sij hawm: Lub sij hawm yog qhov tseem ceeb rau cocoa butter crystals tsim thiab loj hlob, yog li ua siab ntev thiab tsis txhob maj cov txheej txheem, nws yuav siv sij hawm qee lub sij hawm rau cov crystals tsim.
3.Agitation: Nws yog los xyuas kom meej cov cocoa butter crystals zoo faib los tiv thaiv lawv txoj kev loj hlob ntxov ntxov. Yog hais tias cov qhob noom xim kasfes raws cov npoo yog txias dua hauv nruab nrab, ces koj cov chocolate yuav tsis zoo tempered. Yog li ua kom cov do ua hauj lwm txhua lub sij hawm thiab ua kom cov qhob noom xim kasfes txav mus rau hauv kev txiav txim kom zoo tempering.