5.2
TRICOR Systems Inc.
The resultant temper curve can be interpreted qualitatively as described in
section 5.2 or analytically using the Chocolate Temper Unit (CTU) and slope
method described in section 5.3.
5.2
Qualitative Method
The qualitative method of interpreting the temper curve is dependent upon
visually interpreting the temper curve by comparing it to the typical temper curves
of Figure 5.2. By comparing the temper curve obtained from the chocolate
sample test run to typical temper curves one can obtain a rough estimate of the
chocolate temper. Experience has shown that variations in chocolate
formulations somewhat affect the shape of the temper curve. The typical temper
curves of Figure 5.2 may therefore not be suitable for the particular chocolate
formulation being tested. If this is the case, users must define the required
shape of the temper curve for their specific chocolate formulation. The
qualitative method, at best, provides a crude estimate of chocolate temper.
5.3
Analytical Method
The analytical method of interpreting the temper curve involves determining the
Chocolate Temper Unit (CTU) and slope form the temper curve obtained during
the chocolate sample test run.
5.3.1 CTU and Slope Determination
The 225 analyzes the temper curve obtained from the test sample run to
determine the CTU and slope. The CTU and slope provide a quantitative means
of interpreting the temper curve produced by the heat of crystallization process
for the test sample. The subjective interpretation of the temper curve is
eliminated by providing the operator these two numeric results derived from the
temper curve.
