Tempering | Machines & Equipment | Food
Tempering is the vital stage in producing high quality chocolate. By carefully controlling the temperature of the chocolate, tempering prevents the separation or uneven crystallization of cocoa fat. Without correct tempering, the final chocolate product may suffer from a dull finish, waxy texture and unpleasant mouth-feel. Modern technology allows infinite control of the tempering process allowing for increasingly complex product recipes. Properly tempered chocolate will result in luxuriously smooth, glossy chocolate with an excellent snap and silky mouth-feel.
Vekamaf has worked with some of the biggest names in world chocolate, confectionery and baking for many years, and we have experience with the latest in chocolate tempering technologies. We partner only with the best suppliers in the industry to bring pioneering new equipment which delivers enhanced quality with lower energy use. We work closely with our clients to totally understand their chocolate tempering requirements, and we provide solutions that work seamlessly with your existing production systems to enhance your product quality and flexibility.
Read more
Mini sugar coating machine
The coating of grains or nuts with sugar is a popular process in the manufacture...
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa processing factory is making all...
Chocolate tempering and enrobing machine
Is your current enrobing solution wasting money? Do you need to reduce your running costs...
Energy saving chocolate tempering machine
Do you need to lower your energy consumption due to either rising power costs or...
Chocolate tempering machine
If your existing traditional chocolate tempering machines are costing money in increased energy costs and require...
Chocolate temper meter
To maintain and improve the quality of your chocolate production you need a chocolate temper...
High capacity tempering machine
Prepare chocolate mixes for application to your product as coatings. Enhance the attractiveness of your...
High capacity compound conditioner
Enhance the appearance of coatings applied to your product by control the crystal composition. By...
Entry level bean-to-bar machine
The production of high-quality chocolate from the bean can often be out of the reach...
Chocolate bean to bar line 10kg
Development of new products, production of specialty chocolates, laboratory testing, and in-shop production require chocolate...
Chocolate bean to bar line 200kg
Installing a chocolate production line, that works efficiently and smoothly, can be a daunting task...
Automatic continuous tempering machine
Very powerful and easy to use automatic tempering machine, for artisan chocolatiers. This heats up...
Technology for all chocolate tempering requirements
For large production environments, we can provide lab-scale tempering solutions to allow you to design new product recipes that can be successfully scaled up to full production. Our range of temper meters and small-scale tempering solutions can increase the efficiency of your product development.
We can supply tempering equipment to suit all scales of production, from boutique small batch lines through to the heaviest demand continuous production lines. We have combination tempering/enrobing systems for smaller scale production, through to full tempering, storage and chocolate delivery systems for large volume lines.
An emphasis at the moment is in reducing energy costs in order to save money and meet environmental targets. At Vekamaf we are experienced with the very latest technology that allows highest quality tempering but with much lower energy costs. For example, our SuperNova Energy temper solution can reduce energy costs by 80%.
We strive to be an inspiring conversation partner for our clients and we are continuously on the lookout to spot new trends and innovations. We work closely with a select network of international partners. Our engineers are periodically trained in the latest chocolate tempering technologies for the food industry. We help production lines improve the efficiency of their tempering processes, whilst maintaining or increasing chocolate quality. We look forward to learning more about your challenge so that we can connect you with the right expert!