Städter - Tempering ChocolateTemper the chocolate means pre-crystallize the cocoa butter contained in chocolate and this phase depends on the temperature at which the chocolate is treated. When operating the tempering, the present cocoa butter is brought to a stable crystalline form. E 'is this to ensure the hardness, shrinking force and gloss of the finished cooled product. If you melt chocolate normally (between 40 and 45 ° C) and let cool until the temperature of treatment, you will not get brilliant results. However, it is important to the way in which this temperature is obtained. The three factors that affect the time in which the tempering chocolate are duration, temperature and movement. By way of example, the treatment temperature for dark chocolate varies around 32 ° C, while it is equal to about 30 ° C for white chocolate and milk chocolate. How to get, then, an excellent end result? Tempering chocolate in one of three ways: On a work surface (marble) With special machines (tempering Städter) With the microwaveTempering for Chocolate and covers up to 60 ° C Lt 1.5 Size: cm 23 x 26 x 13.5 h Consumption: 80w. removable container with lid stainless steel, temperature controlled by thermostat.
|Country of production||Germany|