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/ Incubator for cocoa butter

Incubator for cocoa butter

Incubator for cocoa butter by KADZAMA
Incubator for cocoa butter by KADZAMA
Incubator for cocoa butter by KADZAMA
Incubator for cocoa butter by KADZAMA
Incubator for cocoa butter by KADZAMA
Incubator for cocoa butter by KADZAMA
Free consultation

2 kg capacity 

Precise temperature control (20–50°C) 

Fast & easy tempering – ready-to-use cocoa butter silk in 12–24 hours, just add 0.2–0.3%.

Description

Cocoa Butter Crystals Incubator – Easy Tempering for Perfect Chocolate

The KADZAMA Cocoa Butter Crystals Incubator is a professional-grade device engineered to produce a stable form of cocoa butter crystals, commonly referred to as "silk."

This "silk" serves as a powerful seeding agent, streamlining the tempering process for chocolate, pralines, ganaches, and various fillings.

Usage of «silk« is very convenient, especially for fast tempering of the small chocolate batches. Just fill the incubator with cocoa butter and keep it at the stable temperature of 32.7ºC.

Who Is It For?

Ideal for artisan chocolatiers, pastry chefs, and small to medium chocolate production facilities, this incubator ensures consistent results, saves time, and minimizes tempering errors. Whether you run a chocolate shop, bakery, or confectionery lab, this tool helps streamline production and improve product quality.

How It Works:

  1. Load up to 2 kg of cocoa butter into the stainless steel container./li>
  2. Set the precise temperature between 20–50°C to create stable beta crystals./li>
  3. After 12–24 hours, your cocoa butter “silk” is ready to use./li>
  4. Add just 0.2–0.3% of the silk to melted chocolate at the correct working temperature for instant tempering./li>

Key Features:

  • Capacity: Holds up to 2 kg of cocoa butter, more than most competing models. 
  • Precise Temperature Control: Maintains an optimal range of 20–50°C for stable beta crystals. 
  • Durable Stainless Steel Construction: Ensures hygiene, longevity, and easy cleaning. 
  • Energy-Efficient Design: Consumes only 0.1 kW, making it cost-effective for continuous use. 
  • Compact & Space-Saving: Fits easily in any kitchen or chocolate workshop.

Use pastry bags for more convenient work or in case of the need for partial loading.

Video
The appearance of goods and packaging may differ from the video.
Specifications
Dimensional size 270 x 214 x 255 mm
Weight 4,7 kg
Loading capacity 2 kg
Supply 220-240 V~50 Hz
Power supply system Single-phase
Power 0,1 kW
Material Stainless Steel AISI 304
Heating range 20 - 50 °С
Package overall size 330 х 270 х 270 mm
Package weight 5,3 kg
Warranty period 2 years
Supply
220-240 V~50 Hz
Power
0,1 kW
Dimensional size
270 x 214 x 255 mm
Maximum loading
2 kg
Weight
4,7 kg
Warranty
2 years
Reviews
Chocolate Creams

تمپرینگ و نقش انکوباتور

بطور خلاصه میگم در علم مواد،کره کاکائو به عنوان پلی مورفیک شناخته میشه یعنی چند شکلی کره کاکائو ۶ فرم کریستال داره که هر کدام در دمای مخصوص به خودشون فرم میگیرن( از ۱۶ درجه الی ۳۶)

تمپرینگ چیست؟(عملیات حرارتی) با ذوب شدن شکلات تمام اون ۶ فرم کریستال بهم میریزه دمای(۴۵-۵۰) و با خنک کردن اون تا دمای (۲۶-۲۸) و همزدن ان بطور همزمان ما به کریستال بتا ۵ فرم میدیم اما در این حین بصورت ناخواسته کریستال ۴ هم فرم داده میشه پیچیدش نمیکنم اما محدوده دمایی کریستال فرم ۴ ،۲۶-۲۸ درجه است پس بدین منظور برای اینکه بتونیم با شکلات راحت کار کنیم باید این فرم ۴ رو خارج کنیم پس با گرم کردن مجدد تا دمای ۲۹-۳۲ شکلات بصورت پری کریستالایز در میاد که فقط حاوی بتا۵ فرم داده شده است( شکلات تمپر شده)

نکته: یک شکلات پری کریستالایز خوب بین یک الی دو درصد کریستال بتا ۵ خالص داره( شکلاتی که بهش میگیم تمپر شده) وقتی شما قالب گیری میکنید اون ۱-۲ درصد بتا ۵ ها بصورت یک هسته متمرکز درمیان وتبدیل به یک ملکول واحد میشن و داخل شکلات شروع به پخش شدن میکنن و این باعث سفت شدن شکلات میشه

انکوباتور: وقتی کره کاکائو در دمایی نزدیک ب ذوب کامل محدوده ۳۳.۵ الی ۳۳.۹ برای مدت طولانی بمونه ( بیشترین دمایی که بتا ۵ میتونه تحمل کنه بدون اینکه ذوب شه) باعث میشه فرم ۴ کاملا از بین بره و بقیه فرم ها بصورت ذوب شده در بیان و فقط بتا۵ خالص داشته باشیم (خالص نیست ولی بالای ۹۰ درصده خلوصش) واین همان سیلک است

با اضافه کردن بتا ۵ خالص (سیلک) به میزان یک الی دو درصد به شکلات ۳۲.۵ الی ۳۳.۵ درجه ، شکلات، کره کاکائو رنگی یا فیلینگ سریعا تمپر میشه.

A'Polli Craft Chocolate
FAQ
  • Cocoa butter silk is a concentrate of stable cocoa butter crystals. Such butter has a pasty consistency, which is why it’s called «silk». In fact, these are the same crystals that we create in chocolate during tempering, only in the purest form.

    You can learn more about «silk» tempering from this video and this article.

  • The reason is temperature.

    It may not be enough for the cocoa butter to reach the desired paste-like consistency. The incubator is set to 32.5–33°C by default, but the success in «silk» preparing mainly depends on the air temperature in the room in which the device is used. The 2 kg incubator has a special lid design with a rubber gasket and clip-locks, it’s also equipped with an additional plastic container — this allows the device to maintain the exact set temperature due to increased tightness and the thermos-like effect inside. The mini incubator doesn’t have an airtight lid or plastic cup, so you may need to find the right temperature yourself by adjusting the controller. We recommend monitoring, adding or decreasing 0.5°C, depending on the consistency of the cocoa butter in the incubator.

    More about incubators and cocoa butter silk here.

  • The perfect consistency of cocoa butter silk should be the same as regular mayonnaise.

    More clearly in this video at 30 second.

  • The average cooking time for cocoa butter silk is from one day or more, but it can be reduced to 4 hours with an immersion blender and a microwave.

    More in this video.

  • 24/7. You may not turn it off at all.

  • Even if you have tempered the chocolate in compliance with all the rules (including «silk») various defects may appear on its surface after hardening. The causes may be the following:

    Pouring chocolate into a mold that is too cold can lead to stains on the surface.

    Solution: Before pouring chocolate into the mold, it must be slightly warmed up with a heat gun. This will even out the temperatures a little and avoid the appearance of stains, since crystallization will occur more evenly and at the right pace.

  • Too much temperature difference between the room and the fridge can lead to condensation and, as a result, white spots on the surface of the chocolate (sugar bloom).

    Solution: Adjust the room and refrigerator temperatures and room humidity levels to avoid condensation.

  • Poor chocolate mixing during work leads to uneven crystallization and, as a result, to the formation of whitish stains.

    Solution: Stir the chocolate regularly and thoroughly while working.

  • The cause for the appearance of white stains on the surface can also be recrystallization.

    Too many stable crystals are formed in the mass. A sign of recrystallization is the thickening of the mass at working temperature.

    Solution: Gently heat the mass until fluidity is restored.

  • There may be several reasons.

    The «silk» is too thick and does not mix well in the mass.

    Solution: Increase the temperature on the incubator controller (not higher than 33.6ºC). This will help to make cocoa butter silk softer for effective mixing into the mass.

  • Too little «silk» was added.

    Solution: Add the optimal amount of «silk» — 0.3–0.4% of the total mass.

  • «Silk» was added to too warm chocolate, the temperature of which exceeds the temperature of stable crystals destruction — 34ºC.

    Solution: Cool chocolate to 32–33ºC.

  • The room is too warm.

    Working with chocolate becomes difficult at 24ºC and above, because the main crystallization processes become uncontrollable.

    Solution: Adjust the room temperature within 18-20ºC.

  • Improper cooling after pre-crystallization.

    This means that the pre-crystallization process is done, but the cooling did not go well, so the defects appear on the chocolate, which are often mistakenly associated with pre-crystallization.

    Solution: Adjust the cooling mode for chocolate products.

  • All the things you need to know about tempering with cocoa butter silk are in this video.

  • Yes, «silk» can be added to pastes and spreads that contain cocoa butter. We recommend doing this, because pre-crystallized paste doesn’t delaminate and saves its marketable look longer. The paste lamination is the natural process of nut fats exfoliating. Adding «silk» will make the paste more stable, but still quite creamy.

  • Cocoa butter silk will help to avoid the formation of lumps in the paste.

    If your recipe contains cocoa butter, then 2–3 days after the paste making lumps may form in it — these are cocoa butter crystals. They appear for two reasons: improper cooling and / or incorrect proportions of cocoa butter in relation to other ingredients.

    Solution: Adjust the recipe, pre-crystallize the paste before pouring it into jars and make sure to cool it in the refrigerator.

Yes. If the concentrate of stable crystals has cooled and hardened, then you can not wait until the incubator brings it back to a pasty state, but simply grate a piece of hard cocoa butter silk on a fine grater and use this powder to pre-crystallize chocolate in a ratio of 1:100.
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