With the ChocoAnalyzer you have a more accessible and more comprehensive method to determine the quality of chocolate during production. This is done by showing the correlation between crystal form and the degree of contraction. With the ChocoAnalyzer you can investigate the influence of tempering on the contraction.
The ChocoAnalyzer has four built-in measuring methods. The contraction meter, that compares how much and how fast your chocolate or filling contracts. The line simulator, that tests and optimizes your profile. Crystal melting points (CMP) test the melting points on your chocolate like the DSC. And lastly, ChocoMeter Plus, which is an updated version of the classic tempermeter.
See how to use the Line simulation app to define the most efficient cooling profile for the chocolate.
See how to use the Contraction app to find how different masses contract or locate the ideal tempering index.
See how using CMP liquid app you can test the heating stability and determine the types of crystals present in chocolate.
See how using CMP solid app you can find the melting point and the crystals present in your chocolate.
See how you can create additional tests for your masses to go through or view all set and current values in the ChocoAnalyzer.
Download related documents. Do not hesitate to contact us if you can't find the details you are looking for below.