Energy use halved with grassroots tempering, says Aasted
In this podcast from the show floor, Dennis Holmud, senior specialist at Aasted, explains how his company is using the process for its SuperNova Energy Tempering Machine, type 800 CTS.
The machine uses the same principle as the old slab process on the marble plate, but crystallizes only one third of the mass, making an even longer crystallization time than in a traditional tempering machine.
Holmund claims that Aasted’s method improves the quality by shearing the chocolate into smaller crystals giving a thinner structure to the chocolate when it is hard.
