Chocolate transfer pipeline from tempering machine to forming units must be bypassed to the chocolate holding tank. This will ensure the continuous circulation of chocolate and will prevent separation of solid ingredients from fat. But directly bypassing of tempered chocolate to the storage tank will change the storing temperature. Tempered chocolate must be re-heated to approx. +45°C (equal to chocolate temperature inside the holding tank).
Break crystal structure of tempered chocolate and feed back to storage tank.