How do you speed up the tempering process without compromising quality?

In the baking and confectionery industry, we know that every minute counts. Whether we work in the kitchen of a boutique confectionery or in a manufacturing plant, time is a precious resource – but not one that comes at the expense of quality. Therefore, the question of how to temper chocolate quickly without compromising the final result has become a central question in recent years for anyone who works with chocolate on a daily basis.

What is tempering and why is it critical?

First of all, it’s important to remember that tempering is a process of controlling temperatures when melting and cooling chocolate. It’s an operation that arranges the cocoa crystals in the right texture, to obtain shiny, crisp, and non-crumbling chocolate. Tempering chocolate that is done incorrectly will lead to a cloudy, sticky, or disintegrating result – a result that none of us want to serve to a customer.

How do you speed up the process without compromising quality?

In recent years, we have witnessed impressive technological developments in the field of tempering devices, which allow us to perform rapid tempering without compromising the final quality. There are professional machines designed precisely for this task – they control the temperature very precisely, work in constant pulses and ensure that the chocolate remains at the desired texture over time.Furthermore, they allow us to save valuable time and maintain clean and efficient work processes.

Another method is to use the seed technique – we melt some of the chocolate to the high temperature, then add cooled (not melted) chocolate to lower the temperature accurately and quickly. This method requires experience and precision, but when done correctly, you can achieve the same quality of tempered chocolate – in less time.

Advantages of rapid chocolate tempering in the production line

Beyond saving time, rapid tempering allows us to optimize the pace of work, increase productivity, maintain consistent quality, and prevent waste of valuable raw materials. When we work with a dedicated device that tempers uniformly, we reduce the chance of damaged chocolate and reduce the need for reheating – which harms both flavor and color.

The next step to a professional and advanced kitchen

If you too want to temper chocolate quickly, without compromising the texture, shine or taste – it’s time to upgrade your equipment. At B. Gottlieb, we will be happy to help you choose the right equipment for your needs, and provide you with professional guidance from consultation to operation.

Talk to us today and let’s embark on a sweet, precise – and fast – journey together.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.