Process and machine for continuous tempering of chocolate mass

摘要

According to the process for the continuous tempering, the chocolate mass flows with a variable flow rate (Q) along a given path (L) and is subjected to thermal exchange in three stages (17,18,19) arranged immediately one after the other; the chocolate is cooled starting from an input temperature (T1), for forming a plurality of crystals in the chocolate, and is then heated for melting again a part of the crystals; the thermal exchange in at least one of the stages (17,18,19) is adjusted for varying at least one temperature of the chocolate mass flow in response to a variation of the flow rate (Q).