Automatic tempering machine, First look + How it works| KADZAMA
Автор: KADZAMA | Equipment for chocolate
Загружено: 2020-09-18
Просмотров: 34044
Our new product Automatic tempering machine now in action. What could be more elegant and effective in chocolate production?
This machine is designed in such a way that the chocolate is constantly in working order, circulating in a closed circle. The temperature of the chocolate in the bawl is 45 degrees. Cooling takes place at a specific point in the flow inside the machine, which allows the creation of a seed for tempering. At the exit of the machine chocolate at a temperature 31 degrees. Under these conditions, recrystallization does not occur, and the stability of the chocolate remains.
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Official wedsite: http://kadzama.com/?utm_source=youtub...
Molds for chocolate: http://molds.kadzama.com/?utm_source=...
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