SAGA5 Temperer

Cocoatown SAGA5 Temperer controls crystallization of cocoa butter to achieve stable β‑V crystals for glossy appearance, clean snap, and shelf stability.

Best for

• Bean‑to‑bar production and pilot batches
• Training, R&D, and process validation
• Small facilities where footprint and reliability matter

What to know

• Match machine capacity to molding/enrobing throughput; avoid over/under‑loading.
• Room temperature and humidity affect set time; plan environmental control.
• Use calibrated thermometry; small deviations shift crystal form.