WBTM is ideal for beginners or patisseries. Tempering operation is made manually by adding some solid chocolate drops to melted chocolate. ConTM is primary machine for any small chocolate facility. Thanks to screw pump plain chocolate or chocolate with nut pieces or other ingredients can be tempered. No need for external cold water as machine is equipped with chiller and water pump. With additional devices machine can be used as chocolate filling machine or enrober.
Enrober is for covering different sweets in chocolate. It is available only for ConTM50.
More information about chocolate tempering
To check if chocolate is tempered, dip a metal spatula or knife blade into chocolate and leave a small film on the blade. If the chocolate is firm and not tacky after five minutes at normal room temperature, it is tempered. If it is still tacky, cool the chocolate about 0.5°C by seeding solid chocolate drops to the reservoir. Repeat test until chocolate is tempered.
Improperly tempered chocolate will have the following characteristics.
Properly tempered chocolate will have the following characteristics.