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Tempering Chocolate | Compact Vertical | AAV | Lloveras

Supplier: Elliott Automation

The new units compact continuous tempering of chocolate AAV are suitable to step molding processes or bathed.

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The aim of the tempering machine is to impart to the cocoa butter in chocolate, crystallisation and structure suitable for subsequent processing so as to maintain said structure once the product has been solidified and has been packaged.

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