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Mini Meltinchoc – chocolate melting tank – 1.8L GREY

Mini Meltinchoc dry heat chocolate melters can be used for small productions. 


Melting tanks are designed to melt chocolate and / or hold tempered chocolate, they are not tempering machines. The tempering of chocolate needs to be performed manually.

  • Made of durable impact resistant plastic
  • Removable basin made of anodized aluminum
  • Not a tempering machine

Suggestions for chocolate tempering using the Mini Meltinchoc:

  • Set the maximum temperature on the Mini Meltinchoc and melt 70% of your overall chocolate amount, stirring frequently
  • When the chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add the remaining 30% of your chocolate at room temperature
  • Stir to mix and cool down to the “tempering” temperature recommended by the chocolate manufacturer (31°C for dark chocolate, 30°C for milk chocolate, 29°C for white chocolate)
  • This technique is called “tempering for insemination” and is useful to stabilize the crystals for cocoa butter
  • For precise tempering it is recommended to measure the temperature using a digital thermometer 

Suggestions for chocolate tempering using hand tempering method: 

  • Set the melting kettle to maximum temperature, add you chocolate and allow to melt stirring frequently
  • Turn the dial to the desired working temperature (31°C for dark chocolate, 30°C for milk chocolate, 29°C for white chocolate)
  • Pour the chocolate onto a marble slab and temper by hand, return the chocolate to the kettle set at the working temperature
  • For precise tempering it is recommended to measure the temperature using a digital thermometer

Brand: Martelatto, Italy 

 

Price

$206.50 (incl GST)

    Availability: Out of stock