5.5
TRICOR Systems Inc.
5.3.1 CTU and Slope Determination (Cont'd)
The CTU and slope combination define the shape of the temper curve. Since
the correct temper or temper curve for a given application are dependent upon
the formulation and process involved, only the user can establish the correct
temper or temper curve for their application. However, TRICOR’s automatic
temper meters provide a repeatable, accurate and convenient means to
measure the temper providing the quantitative CTU and slope results that define
the temper curve.
Once the users determine the correct CTU and slope values for their
applications, these test results can be used to ensure that the proper temper is
maintained.
The optional print/plot temper curve provides additional information for research
and development activities, as well as troubleshooting manufacturing processes.
For these types of activities, a graphical plot (temper curve) allows visualization
of the effects of formulation and process changes.
5.3.2 CTU Criteria
The CTU is a relative number providing a figure-of-merit for chocolate temper.
The smaller the number, the less the temper (i.e., “0” or negative is typically very
under-tempered); and the larger the number, the greater the temper (i.e., “12” or
greater is typically over-tempered). The specific CTU number reflecting “good
temper” is dependent upon the user’s chocolate formulation and must be
empirically derived.
5.3.3 Slope Criteria
The slope also provides an indication of the temper condition. The more
negative the slope, the more over-tempered the chocolate. The more positive
the slope, the more under-tempered the chocolate. Good temper is indicated by
small positive or negative values of slope. The slope values for good temper
can also vary with chocolate formulation; therefore it is best for users to
determine empirically what values are acceptable for their specific formulations.
