Tempering with SOLLICH

Tempering machines form the core of a chocolate processing system. This is where the foundation for a perfect product is laid. SOLLICH offers the correct machine for every application. Optimum shine, long shelf-life, good snap and a heat-resistant product are the result.

Turbotemper®e

The new standard in chocolate precrystallization

Since the invention of the SOLLICH circulation tempering process 60 years ago, there has been no more significant breakthrough in chocolate precrystallization than the Turbotemper®e. It delivers, with greater economy, a significant increase in tempering throughput and provides extended shelf-life and excellent gloss.

The Turbotemper®e achieves exceptional tempering quality not only with pure cocoa butter chocolate, but also with chocolate with a high percentage of milk fat or cocoa butter equivalents (CBE‘s). Even pure cocoa butter or cocoa liquor can be successfully precrystallized.

The touchpanel control (HMI) is easy to use and navigates through giving brief operating instructions, data for preventative maintenance and the opportunity to see and manage data curves over prolonged periods from our automatic Tempermeter “Tempergraph”. The temper curve is shown on the touch screen of the Turbotemper®e and saved. The trend of the degree of temper is displayed over several hours, and an alarm will sound if the temper deviates excessively.

Find out more: https://www.sollich.com/en/technology/tempering