Kadzama mini [11/33] Exploitation

7 — Exploitation

Эксплуатация

7.1. Turn on the tempering bowl with the ON / OFF button.

The controller display must light up.

7.2. Temper the chocolate. There are many methods of

tempering the chocolate with a steam table. The easiest

tempering method is determined based on the working

conditions and the skills level of the specialist. There are three

ways to prepare chocolate below.

7.2.1. Method A — Sowing stable crystals:

— Heat up the chocolate to 42-45ºC (or other temperature

recommended by chocolate manufacturer);

— Change the temperature value on the controller to fit the

working temperature of the chocolate (33ºC or the value

recommended by the chocolate manufacturer);

— Add 20-30% of chocolate pieces to the heated chocolate

mass;

IMPORTANT! The pieces must be tempered and the same

size. The larger the pieces, the fewer you need.

— Mix well until the pieces are completely dissolved. The

pieces should melt completely at the moment the set working

temperature is reached;