World Class Tempering

Since 1946 when Dr. techn. Kaj Aasted developed the chocolate tempering column, we have constantly developed new and innovative tempering methods. With our tempering machines, you can handle anything from nougat, aerated masses, cocoa butter to plain milk chocolate, giving your production endless possibilities when handling masses. Whether you have small hand crafted production scale or large multi-country production, we have the right solution for you. 

In 2011 we introduced the world's first energy saving tempering machine, that still excels and delivers the finest results - whilst giving you significant energy reduction compared to traditional methods. The new crystallization process results not only in energy savings but gives your products increased quality and shelf-life.  We take great pride in offering custom made solution in order for you to achieve the best results. 

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SuperNova Energy Temper

The SuperNova Energy provides you significant energy savings whilst enhancing your production quality. In patented methods the machines temper masses in an innovative and efficient manner.

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AMC SuperNova Temper

The AMC SuperNova provides you with a solution for any tempering purpose. Regardless of the type of mass and production scale the AMC SuperNova programme provides tempering excellence.

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SuperNova Orbit

A crystallization and aeration unit handling any mass and creates a homogeneous mass easy to handle. Requiring no cooling it enhances the effectiveness of your production significantly.

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Nielsen Tempa 200

The Nielsen Tempa 200 is a flexible tempering machine. With no requirement of water, you are provided a movable unit that delivers simple tempering.

Industrial Tempering Machinery

Tempering of chocolate is the process that induces the correct fat crystal and size in the chocolate. How this process is undertaken affects the glossy appearance, the snap and the heat resistance of the product. A well tempered chocolate gives a great appearance, snap and a mouth watering consistency. However, a not so well tempered chocolate gives the product a white dusty surface called fat bloom, which additionally gives the product a less mouth watering consistency. 


In tempering the ultimate goal is to have the best crystal, the beta crystal. Enrobing, moulding or filling your products with tempered chocolate containing a majority of the beta crystal will result in a mouth watering product, that not only have longer shelf life, but a product that the customers will love. Therefore, it is important that you make sure to have the tempering process as a top priority, since as you can see, is where a quality product process begins. 

Energy Tempering

With the SuperNova Energy it is possible to temper chocolate in a quality enhancing approach whilst simultaneously saving a tremendous amount of production costs. By keeping the chocolate at 1.5 to 2 degree Celsius higher than the traditional tempering methods, the SuperNova Energy gives you an exclusive, tempered chocolate. 

This gives you a tempered chocolate with the majority crystals consisting of the beta 5 crystal. The product will thereby be enriched with a great snap, great consistency resulting in a mouth watering product. Combining a SuperNova Energy with a Nielsen Energy Enrober you can expect up to 2/3 of energy savings. 
Roughly 3 years after operation, savings from lower variable costs equal initial capital investment. 

  

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