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Energy use halved with grassroots tempering, says Aasted

By Oliver Nieburg+, 30-Jan-2013

Related topics: Processing Equipment & Systems, Automation, Control, Processing & Packaging, Operational Efficiency, Chocolate

Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.

In this podcast from the show floor, Dennis Holmud, senior specialist at Aasted, explains how his company is using the process for its SuperNova Energy Tempering Machine, type 800 CTS.

The machine uses the same principle as the old slab process on the marble plate, but crystallizes only one third of the mass, making an even longer crystallization time than in a traditional tempering machine.

Holmund claims that Aasted’s method improves the quality by shearing the chocolate into smaller crystals giving a thinner structure to the chocolate when it is hard.