25
To
help
us
to
identify
the
problem
you
are
experiencing
please
answer
each
of
the
questions
below
Please
stay
with
the
machine
as
it
goes
through
its
cycle
as
we
need
you
to
record
time
and
temperature
at
different
stages
and
to
observe
other
functions
Brand
of
the
chocolate
you
are
using:
Type
of
chocolate
you
are
using
(e.g.
Dark/Milk/White
‐
Callebaut
811,
Belcolade
C501
etc.):
What
type
of
baffle
are
you
using
(solid/slotted):
Have
you
tested
to
see
if
this
problem
occurs
with
both
types
of
baffle:
With
a
separate
accurate
thermometer
(not
infrared)
please
take
a
reading
of
the
temperature
of
your
product
at
the
following
3
stages
(before
pressing
any
buttons
to
advance).
Your
thermometer
should
be
placed
in
the
product
and
near
to
the
metal
probe
on
the
baffle.
Point
Machine
Reading
Thermometer
Reading
Melt
Seed
Out
Temper
When
the
machine
has
reached
the
tempered
stage,
what
does
your
product
look
like?