- Melting should take place at 40°C in a heating cabinet. Otherwise, depositing the callets into the wheel machine directly will lead to an extremely long melting time and exposure to local heating points that will directly impact the chocolate's rheology since day 1.
- The machine must be programmed with a temperature of max. 40°C. Measure the chocolate's temperature regularly at different points of the equipment (middle, sides, different depths).
- We would recommend to keep the chocolate in the machine for a maximum of 5 days - this time could vary based on customer's equipment.