Operation
21
Operating Instructions - Dedy Chocolate Enrobing Machine 220 mm and 320 mm
Tempering the chocolate
•
Start the chocolate wheel by setting the “Chocolate wheel” switch
(Fig. 7;
No. 4)
to “ON” and selecting a low speed on the “Chocolate wheel”
potentiometer
(5)
.
•
Set the “Standby / Operation” switch
(Fig. 7; No. 2)
to “Operation” and the
right-hand control
(1)
to the following setting depending on the type of
chocolate:
- 30 – 33 °C for dark chocolate
- 28.5 – 29.5 °C for milk chocolate
- 27.5 – 28.5 °C for white chocolate
If you have any instructions provided by the maker of the chocolate, use
these. Please note that these temperatures are only a guide. The tempera-
ture setting will depend on various factors, such as the type of chocolate, the
maker of the chocolate and the percentage of cocoa butter in the chocolate.
•
Once the temperature has been reached (approx. 30 minutes), seed the
warm chocolate with chocolate chips or chocolate shavings. Do this by adding
approx. 1 to 5 % solid pieces of chocolate at room temperature.
This will cause the warm chocolate to cool more quickly and, with pre-crystal-
lised chocolate, the end result will be a reproduction of the desired crystalline
form.
Again these are only guidelines. The ideal mixture will depend on the room
temperature and the quality of the chocolate.
The machine now mixes the solid chocolate into the melted chocolate,
dispersing the stable crystals in the chocolate which has already melted.
•
Now set the right-hand control
(Fig. 7; No. 1)
to the required working
temperature. This will depend on the chocolate and will be approx. 32 – 33 °C.
•
Take a small sample of the chocolate and set it to one side in order to check
the tempering. If the sample begins to solidify after about 5 minutes and the
surface is even and glossy, the chocolate is properly tempered. The chocolate
is now ready for further processing.
At a constant room temperature of approx. 18 – 22 °C the chocolate will set
hard enough so that it can be wrapped.
•
Switch the chocolate wheel off by setting the “Chocolate wheel” switch to
“OFF”
(Fig. 7; No. 4)
.
