Cooling chocolates and praline filling

Accurate temperature control

Cooling is the last stage in the production process before finished products will be packed. Cooling chocolate is a critical process: entry and exit temperatures and the cooling time have to be controlled carefully. Entry temperatures that are too low may cause the formation of unwanted and unstable cocoa butter crystals. On the other hand: chocolate emerging with a surface temperature below the dew point of the atmospheric conditions of the packing room, will attract moisture in the form of condensation