Boiling pans TT 250/400/600 are ideal for:
– boiling sugar syrup and inverted sugar syrup (oil-jacketed);
– melting and tempering chocolate or confectionery icing (water-jacketed).
Main advantages of boiling pans TT 250/400/600:
– compact design;
– easy to use and maintain;
– increased energy efficiency.
Boiling pans TT 250/400/600 work on two types of heat transfer mediums: with a water jacket or with an oil jacket. Water-jacketed modifications are equipped with a pump for forced circulation of the heat transfer medium for increased heat transfer and more uniform heat distribution.
When tempering chocolate or confectionery icing, it is necessary to prepare the pan: it must be dry because water is the enemy of tempered chocolate. When water gets into heated chocolate mass, the chocolate seizes. It is also a good idea to slightly warm the pan to a temperature of 30-35 °C.
After that, you place chocolate, chopped into small pieces, into the pan. If you have big chocolate bars, you need to break them up, if tablets — no additional preparation is required.
Chocolate tempering is done in two phases. First, the temperature in the cooking pan is brought to 36-45 °C depending on the type of chocolate used. You can find information on the temperatures recommended for tempering the chocolate on the chocolate label. After the chocolate has been heated, you let it cool until very viscous (usually to a temperature of 28-30 °C), and then warm it up again to 30-36 °C. This will be the working temperature for further glazing.
Tempering is a very important part of making chocolate or confectionery icing. Many make the mistake of skipping this step and set the boiling pan temperature to more than 45 °C in order to heat the chocolate faster.
At a temperature close to 60 °C, both chocolate and confectionery icing can seize, becoming unsuitable for glazing. If chocolate is heated to 40 °C and is immediately poured into the glazing machine, it is likely to result in “grey” chocolate, and after the cooling conveyor the glaze will be dull in appearance and greasy to touch.
Proper tempering can help the glaze to harden significantly faster and to remain glossy. For more information about how to avoid chocolate going grey and more, please go to the description of cooling tunnels.