Production of tempered confectionery

摘要

A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f2), both in the final product, are controlled by the fat level (f1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.