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Why Your Silk and Incubator Temperatures Don’t Match—And What to Do About It

Why Your Silk and Incubator Temperatures Don’t Match—And What to Do About It

Why Your Silk and Incubator Temperatures Don’t Match—And What to Do About It

So, you’re checking your incubator and realize the temperature on the display doesn’t quite match what your cocoa butter ("silk") feels like. First things first—don’t panic. This little mismatch isn’t a catastrophe; it’s actually quite common and, luckily, very manageable. Let’s walk through why this happens and how to keep your silk silky-smooth.

Display vs. Reality: What’s Really Going On?

Here’s the kicker: the temperature you see on your incubator’s screen isn’t the exact temperature of your silk. It’s just the setpoint for the heating element. The real story? That depends on your room temperature.

  • Too cold? If your room is below 18°C, the metal body of the incubator acts like a silent saboteur, cooling the cocoa butter inside—even if the heater’s on.
  • Too hot? If it’s over 23°C, the opposite happens. Your silk might overheat and lose its ideal structure.

Bottom line: ambient conditions matter more than you think.

Stir It Like You Mean It

The incubator’s heating element is hidden behind the internal walls. The temperature displayed on your incubator controller isn't actually the real temperature of your silk—it just shows the heating setting you've programmed..

That means heat distributes unevenly—edges get toastier than the center. If you want consistent, ready-to-use silk, stir it well at least three times per shift. Yes, even if you're not currently using it. This helps distribute stable crystals and keeps your silk creamy, not clumpy.

Trust, But Verify (with an Infrared Thermometer)

Your incubator’s built-in sensor is at the bottom. Your cocoa butter’s actual temperature might be a few degrees off. Solution? Use a contactless infrared thermometer. Better yet, get two or three. Thermometers can fib, and having backups lets you double-check quickly.

Pro tip: Always check the temperature after stirring.

Silk Storage Rules (Don’t Break These)

  • Lid on? Always. It locks in heat.
  • Incubator on? Always. Never switch it off.
  • Time to prepare silk? Anywhere from 12 to 24 hours at a setpoint of 32.5°C, assuming a stable room temp of 18–22°C.
  • Perfect silk texture? Creamy and smooth, ideally between 30–32°C.

Still Think Your Incubator’s Lying? Let’s Calibrate.

If you've followed every trick in the book and still suspect your incubator’s being cheeky, there’s a simple fix: automatic calibration.

How to Calibrate Your KADZAMA Incubator

  • Turn it on – Power button’s on the back panel.
  • Set the calibration temp – e.g., 32.5°C.
  • Press and hold “MODE” – until “AT” shows up.
  • Toggle it ON – with the arrow button.
  • Confirm – Hit “MODE” again.

Now the incubator will run its internal check and adjust based on your room’s temperature. Once the arrows stop blinking and the display stabilizes, your incubator and your silk will be in perfect harmony.

In Summary

Temperature mismatches in your incubator aren’t signs of doom—they’re just part of the game. By understanding how your device works, stirring regularly, and verifying with proper tools, you’ll keep your silk flawless and your temper intact (pun intended).

Got questions about your setup or tools? Drop us a message—we're always happy to help keep your chocolate dreams on track.

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