Menu
£4,300.00
The new INFINITY Series chocolate tempering machines are fitted with a custom-designed chocolate pump, instead of an auger or wheel. The INFINITY X2 has a 20kg tank capacity but it can be operated with as little as 3 kgs of chocolate. It is a table-top machine with a footprint of 600 x 600mm. Chocolate is manually tempered using seed.
Tempering Method
First melt your chocolate to 45˚c. If you’re starting from solid callets, this will take approximately 3 hours and so is often done overnight. You then have two choices for how to temper your chocolate:
Method 1 – Set the temperature as required and add more solid chocolate callets (seed) equivalent to 20-30% of the melted chocolate in your tank. Your chocolate will be tempered in approximately 30 minutes, OR
Method 2 – Allow the melted chocolate to cool to 34-35˚c, then add 2-3kgs of seed or 1% of Mycryo (pre-crystallised cocoa butter). Your chocolate will be tempered in 5-10 minutes.
Once tempered, your chocolate will remain tempered for up to 8 hours in the INFINITY X2 without the need for any extra stirring or heat. By comparison, a typical 8kg or 15kg wheel moulding machine will only keep your chocolate tempered for a maximum of 1 hour unattended in perfect conditions.
Other features include:
The INFINITY X2 pumped chocolate tempering machine is manufactured in the UK.
The new INFINITY Series chocolate tempering machines are fitted with a custom-designed chocolate pump, instead of an auger or wheel. The INFINITY X2 has a 20kg tank capacity but it can be operated with as little as 3 kgs of chocolate. It is a table-top machine with a footprint of 600 x 600mm. Chocolate is manually tempered using seed.
Tempering Method
First melt your chocolate to 45˚c. If you’re starting from solid callets, this will take approximately 3 hours and so is often done overnight. You then have two choices for how to temper your chocolate:
Method 1 – Set the temperature as required and add more solid chocolate callets (seed) equivalent to 20-30% of the melted chocolate in your tank. Your chocolate will be tempered in approximately 30 minutes, OR
Method 2 – Allow the melted chocolate to cool to 34-35˚c, then add 2-3kgs of seed or 1% of Mycryo (pre-crystallised cocoa butter). Your chocolate will be tempered in 5-10 minutes.
Once tempered, your chocolate will remain tempered for up to 8 hours in the INFINITY X2 without the need for any extra stirring or heat. By comparison, a typical 8kg or 15kg wheel moulding machine will only keep your chocolate tempered for a maximum of 1 hour unattended in perfect conditions.
Other features include:
The INFINITY X2 pumped chocolate tempering machine is manufactured in the UK.
Keychoc is a supplier
of vibrating tables and
guitar cutters to the
Barry Callebaut UK Academy
