WebIt you're too much warmer than 25C (about 75-77F) you'll have more trouble tempering any chocolate. Clay Gordon TheChocolateLife. 18 questions answered. Answered on Oct 30, 2013 Add comment Comment. 0. It takes exactly the same type of tempering machine no matter what chocolate you are using. The temperatures ... WebUsed Savage Bros. 0982-65 Tempering Unit with: Stainless steel kettle with lift off covers Capacity: 125 pounds Method of agitation: Scrape One top side inlet on each kettle: 1 inch …
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Tempering - SOLLICH :: The Chocolate Specialist
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