Cocoatown - Bean-to-Bar

SAGA 5

Automatic Tempering System

Description:

Off to automatic!

Your finished chocolate mass should now be given a shape, be it as a bar, napolitain or as part of a praline. In order to be able to process the chocolate further, the mass must be tempered in advance, i.e. "good" crystals must be produced in the cocoa butter in order to achieve a short cooling time as well as a good crack and shine

This can, of course, be done laboriously by hand, i.e. by seeding. Here, chocolate is heated to 45° and then cooled down to approx. 27°C with adding hard chocolate pieces by constant stirring. It is then heated up again to the processing temperature. The process can take up to 40 minutes and you have to be constantly present, e.g. for stirring.

With the SAGA 5, you now have an automatic tempering machine with a tank capacity of 6 KG. Automatic because, among other things, it has its own integrated cooling system and a smart control system. You simply enter the temperatures for melting and processing, the machine does the rest. You don't have to stay with it and can carry out other work. This saves you at least 2 x 40 minutes per day (!). Please calculate for yourself how much time you save per week, month or year. It is enormous!

The SAGA 5 melts the chocolate and with the help of the cooling system it is then cooled to the processing temperature. The chocolate circulates constantly. Some of the crystals are dissolved again in the tank and everything is cooled again at the back of the auger area. This means you have freshly tempered chocolate at your disposal at all times!

The SAGA 5 is also equipped with a vibrating table. This allows any air bubbles in the mould to be quickly vibrated out again.

The SAGA 5 is a tabletop machine and with its approx. 60 kg, the machine can also be easily transported in the car, for example to events...