Quality of chocolate dependent on the temperature during production
During the production of foods an beverages such as chocolate or toffee the temperature is of great importance. In the entire process the production of chocolate needs to take place in the right circumstances. Beside the fact that chocolate can not contain too much moist, it is also important that the chocolat does not get too hot, because this can lead to the shaping of 'crystals' in the chocolate or to thickening. This also applies to fillings or moulds with which too high temperatures ensure less gloss and less heat-resistent products. This way, too many unnecessary chocolate needs to be removed from the production which results in more costs and improductivity.
The i-Tec Mini for temperature measurements of chocolate and a more efficient process
With the temperature sensors from the i-Tec Mini series it is possible to carry out temperature measurements of chocolate regularly. This is done contactless and moreover the sensors can be built-in discretely. There are many models possible within the series depending on the requirements in the application. The result of carrying out temperature measurements of chocolate with the i-Tec sensors is a more efficient process and moreover an improved quality guarantee of chocolate.
