Name
TRICOR Systems Inc
What We Do
For over 40 years TRICOR has been helping confectioners achieve perfect chocolate using their temper meters. In 1981 TRICOR released the first commercially available automatic temper meter. The first temper meter was unique in that it would by means of a microprocessor calculate out the Slope & CTU (Chocolate Temper Unit) result. It also incorporated a thermal electric module to replace ice bath cooling, thus providing a consistent sample well temperature, and a heated probe to guarantee that the probe would not be cooler than the chocolate. This would also ensure the probe would have the same starting temperature every test.
Some of the benefits of properly tempered chocolate include:
Resistance to Fat Bloom & Migration
Increased Heat Tolerance
High Gloss
Good Snap
Smooth Mouthfeel
Better Flow Properties
Reduced Set Time
TRICOR offers two Temper Meter Models.
TRICOR’s Model 225 Chocolate Temper Meter offers accuracy and repeatability
for the measurement of chocolate temper in a single, compact, low-cost, no-mess,
easy to operate unit. The Model 225 is a truly versatile measurement system finding use by field,
production, and laboratory personnel.
The Model 530 incorporates features field-proven since 1981 in TRICOR’S award
-winning, world-renowned temper meters. It offers advanced electronics,
extended operating temperature and temperature measurement ranges, as well
as user-selectable and programmable functions.
The 530 provides the most convenient and accurate method available for
determining the temper of chocolate. Its use allows corrective action to be taken
before temper becomes unacceptable and affects production yield.
The color display plots the temper curve so that the operator can see the status of their chocolate in real time. The temper curve provides a clear view of when the latent heat of crystallization occurs.
Both the Model 225 &530 can be operated with the optional TMDAS © (Temper Meter Data Acquisition Software). TMDAS is a Windows ™-based program
that provides for data transfer from a single or multiple temper meters, disk storage, interrogation, and viewing of test data. Downloaded or previously saved TMDAS © data can be
exported to Excel â„¢, using the Excel Template File provided with TMDAS
TRICOR temper meters allow any skill level operator to easily obtain the current status of their chocolate by simply filling a sample cup full of chocolate and placing it in the meter. The system automatically starts once the sample door is closed and in approximately 5 minutes you have your results showing if you are in temper, over tempered or under tempered.
To learn more about how a temper meter can help you achieve the perfect product visit www.tricor-systems.com.
Some of the benefits of properly tempered chocolate include:
Resistance to Fat Bloom & Migration
Increased Heat Tolerance
High Gloss
Good Snap
Smooth Mouthfeel
Better Flow Properties
Reduced Set Time
TRICOR offers two Temper Meter Models.
TRICOR’s Model 225 Chocolate Temper Meter offers accuracy and repeatability
for the measurement of chocolate temper in a single, compact, low-cost, no-mess,
easy to operate unit. The Model 225 is a truly versatile measurement system finding use by field,
production, and laboratory personnel.
The Model 530 incorporates features field-proven since 1981 in TRICOR’S award
-winning, world-renowned temper meters. It offers advanced electronics,
extended operating temperature and temperature measurement ranges, as well
as user-selectable and programmable functions.
The 530 provides the most convenient and accurate method available for
determining the temper of chocolate. Its use allows corrective action to be taken
before temper becomes unacceptable and affects production yield.
The color display plots the temper curve so that the operator can see the status of their chocolate in real time. The temper curve provides a clear view of when the latent heat of crystallization occurs.
Both the Model 225 &530 can be operated with the optional TMDAS © (Temper Meter Data Acquisition Software). TMDAS is a Windows ™-based program
that provides for data transfer from a single or multiple temper meters, disk storage, interrogation, and viewing of test data. Downloaded or previously saved TMDAS © data can be
exported to Excel â„¢, using the Excel Template File provided with TMDAS
TRICOR temper meters allow any skill level operator to easily obtain the current status of their chocolate by simply filling a sample cup full of chocolate and placing it in the meter. The system automatically starts once the sample door is closed and in approximately 5 minutes you have your results showing if you are in temper, over tempered or under tempered.
To learn more about how a temper meter can help you achieve the perfect product visit www.tricor-systems.com.
Website
Categories (3)
Software and Technology, Testing & Lab Equipment
Hall Location
Central Hall
State of Operation (US Only)
Illinois
Address
Elgin, IL
United States
United States
Company Email
sales@tricor-systems.com
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