Tempering Chocolate for coated products

Hi, 

Can anyone provide any guidance on tempering of chocolate please?

It is completed in a machine and held at 55dCelcius, organism of concern is Salmonella. 

How many times can a batch of chocolate be reheated and tempered? 

How long can the chocolate be held at 55dcelcuis for as it is in the danger zone. 

What are the risks associated to holding the chocolate - Salmonella. 

Are there any controls that can be implemented to reduce the risk?

Thank you

;) 

test your raw material for Salmonella to avoid Salmonella in the tanks. 

DO NOT introduce water as that is when your more likely to have salmonella issues

Most chocolate producers purge between types/flavours but limit the actual cleaning to the bare minimum--you can use pure cocoa butter to purge and then use that for the next batch of the same chocolate type/flavour

Chocolate can be tempered again and again-it will tell you when it's done (you won't get the desired snap and sheen)

https://inspection.c...5/1654621285308

https://onlinelibrar...1118923597.ch25

http://www.bccdc.ca/...mchocolate1.pdf

https://www.chhs.col...food/chocolate/

Plus lots more---google is your friend!

I worked in chocolate briefly and what Scampi said above is on point. (as always!)

Scampi is spot on and see attached graph for tempering.  Also test your chocolate for salmonella and utilize your chocolate supplier as a resource for quality aspects.