Energy use halved with grassroots tempering, says Aasted

In this podcast from the show floor, Dennis Holmud, senior specialist at Aasted, explains how his co…

In this podcast from the show floor, Dennis Holmud, senior specialist at Aasted, explains how his company is using the process for its SuperNova Energy Tempering Machine, type 800 CTS.

Under the process, one third of chocolate is put in a marble plate to make crystals compared to conventional systems where all of the chocolate is cooled and heated.