TERMIUM Plus®

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DE-TEMPERING TANK [1 record]

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Alphabetical list of terms

Record 1 2008-03-13

English

Subject field(s)
  • Industrial Tools and Equipment
  • Chocolate and Confectionery
CONT

Only 70 to 85 percent of the cocoa butter is crystallized when the product leaves the cooling tunnel. Excess chocolate is heated and returned to the detempering tank.

French

Domaine(s)
  • Outillage industriel
  • Confiserie et chocolaterie
DEF

Appareil dans lequel le trop-plein de la masse de chocolat prête à être moulée n'est plus maintenu à la température qui lui conférait une forme cristalline stable.

Spanish

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