Appendix
44
Operating Instructions - Dedy Chocolate Enrobing Machine 220 mm and 320 mm
Quality of the coatings
Please note that the temperature curve of the chocolate is not the only factor
which determines the success of the tempering process, a number of other
conditions also come into play. There are a few other criteria as well which
affect the aesthetic properties of solidi
fi
ed chocolate:
•
The room temperature and the
fl
ow of air in the room
•
The atmospheric humidity
•
The length of time for which the chocolate has been stirred
•
The speed at which the melted chocolate is used and topped up again
•
The temperature of the interior being coated
•
The age of the chocolate
•
The way in which the chocolate has been stored
•
The
fi
ll level
The following recommendations should help you to control the glossiness and
the thickness of the chocolate so that the coatings ultimately take on the
desired appearance.
•
The room temperature should not be above 22 °C. The optimum room tem-
perature is between 20 °C and 22 °C.
•
The air humidity should not be above 50 % (max. tolerance of up to 55 %).
Chocolate coatings are very sensitive to moisture.
•
Chocolate coatings should cool down at temperatures of between 15 and
20 °C. The room should be air-conditioned, if possible, and offer the facility to
cool the coating with a light jet of air.
•
Correctly tempered chocolate starts to solidify after two minutes.
Check this by taking a sample of chocolate with a plastic scraper, wait
2 minutes and see whether the chocolate starts to set and whether it has
an even consistency. Under the cooling conditions prescribed above, it will
be completely set after 5–7 minutes and can then be processed further or
wrapped.
•
Always make sure when processing the chocolate that it has been well stirred
when you use it.
•
Make sure that the chocolate retains the right viscosity to which you are
accustomed when processing it. If it looks like the chocolate is becoming too
thick, it may be over-crystallised. You can remedy this by gradually increasing
the temperature by 0.5 °C. If it is too thin, you should lower the temperature,
again reducing it gradually.
•
Special coatings, such as reduced-sugar, low-fat or diet coatings can also be
melted and processed in the
“Dedy enrobing machine”
, taking into account
the temperature settings speci
fi
ed by the manufacturer.
•
Moist, soft or creamy interiors should be cooled before coating so that the
coating can set more easily on the centre.
•
In general, dark chocolate has more of a sheen than milk or white chocolate.
•
White chocolate does not keep as well as dark chocolate. White chocolate is
more susceptible to moisture and, if affected, can no longer be used for coating.
