Chocolate, cocoa mass tempering thermometer MultiTherm
An electronic tempering meter that ensures strict quality control of not only chocolate but also cocoa butter.
The key to the melt-in-your-mouth deliciousness of chocolate lies in its texture, mouthfeel, and aroma. These qualities are achieved by tempering the fats contained in chocolate to create stable crystals. Bühler's "Temper Meter MultiTherm" is an electronic tempering meter that enables precise quality control of chocolate and cocoa mass. It is used to manage the quality of chocolate and its raw materials, cocoa mass and cocoa butter, during the tempering process. By uniquely quantifying the tempering state with the BCI (Bühler Crystallization Index), it allows for accurate measurement and management of the condition of chocolate ingredients. Despite its lightweight and compact size, it is capable of handling everything from lab-scale to commercial production. *For more details, please download the PDF or feel free to contact us. (This catalog is presented in English.)
basic information
This is an electronic tempering meter that achieves strict quality control of chocolate and cocoa mass. 【Features】 ■ Realizes precise and reproducible data measurement and imaging ■ Ensures reliable quality control and process management ■ Tempering temperature curve for pre-crystallized chocolate ■ Cooling temperature curves of melted cocoa butter and vegetable fats to understand crystallization characteristics ■ Storage of measurement results (USB or Ethernet) ■ Comparison of up to four measurement results ■ Enlarged images of chocolate using a video scope (optional) For more details, please contact us.
Price information
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Delivery Time
Model number/Brand name
SCMT
Applications/Examples of results
【Purpose】 Quality control of chocolate and its raw materials, cocoa mass and cocoa butter.
