Farmington, May 13, 2023 (GLOBE NEWSWIRE) -- The Global Chocolate Tempering Machine Market size was valued at USD 966.28 million in 2022 and is projected to reach USD 1.48 billion by 2030, growing at a CAGR of 5.50% from 2023 to 2030. A chocolate tempering is a device used to maintain a constant temperature during the chocolate-making process. It is essentially a container with heating and cooling devices, such as a metal shell with insulation or a coil cooled by ice water, that allows you to regulate the temperature and its effect on the chocolate. 25°F to 90°F is the temperature range. Each type of chocolate requires a specific temperature range for optimal functioning. The tempering machine consists of two sections: a cool section where chocolates can be stored until they are ready to be served, and a warm section with an adjustable heater where fresh batches of chocolate can be cooked.
Chocolate tempering machine is the name for a machine that tempers chocolate. This machine's primary function when working with chocolate that has been tempered is to maintain an even temperature and a stable environment. This ensures that there are no fractures or other defects on the product's surface as a result of overheating, underheating, or uneven melting.
Request Sample Copy of Report “Global Chocolate Tempering Machine Market Size, Share & Trends Estimation Report By Type Outlook (Stationary Chocolate Tempering Machine, Portable Chocolate Tempering Machine) By Application Type Outlook (Semisweet Chocolate, Dark Chocolate, White Chocolate) Region, And Forecasts, 2022 - 2030”, published by Contrive Datum Insights.
Segmentation Overview:
By Type:
- Stationary Chocolate Tempering Machine
A stationary chocolate tempering machine is a piece of apparatus used to produce large quantities of tempered chocolate of superior quality. The majority of the time, these machines include heaters and refrigeration units that enable the operator to set the cooking temperature and duration.
Due to their size, these devices are typically found in factories and restaurants that produce a large quantity of goods and must maintain consistent quality. There are different types of stationary chocolate tempering machines based on their shapes: cylindrical-shaped ones are known as vats; rectangular-shaped ones are known as tanks; and they can be modified into square shapes by adding two ends at right angles to one another to make them more space-efficient.
- Portable Chocolate Tempering Machine
The Portable Chocolate Tempering Machine is a smaller and more mobile form of chocolate tempering machine. Regarding its operation, this apparatus is typically powered by electricity (110V or 220V). These machines can be used in places like factories where there is insufficient capacity for permanent installations.
It was determined that the market size for this form of machine was significantly smaller than that of stationary machines. This is due to the fact that they are used as an alternative when there is insufficient space in existing facilities (such as during construction or renovation) and no access to electricity.
By Application:
- Semisweet Chocolate
It is utilized to enhance the quality of semisweet and dark chocolate by ensuring that all flavorings are evenly distributed throughout the product. When creating white chocolate, cocoa powder is typically combined with cocoa butter or vegetable fats rather than plain milk powder, which, if not tempered properly, can result in an unpleasant grainy texture. Using this machine reduces the likelihood that fractures will form during cooling as a result of rapid temperature changes. It has been discovered that more temperate products contain less water activity and more fat. Both of these factors extend the product's expiration life.
- Dark chocolate
Dark chocolate has always been the most prevalent application for chocolate tempering tools. Mixing cocoa butter, cacao, and other dry ingredients at a temperature just below the melting point of regular milk or white chocolate, but high enough to make the mixture liquid, is how dark chocolate is produced. This procedure can be performed manually with a marble slab in an open pot known as a "menger pot," or automatically with more efficient equipment. These phenolic compounds give dark chocolate its distinctive flavor and glossy sheen when it solidifies. Dark chocolate undergoes three distinct phases: the liquid phase, during which it melts, the glass transition phase, during which it transforms from soft to firm, and the crystallization/solidification phase. (Crystallizing into crystals).
- White chocolate
There are a few instances in which chocolate tempering instruments may be used with white chocolate, despite the fact that their use is less frequent. When adding fillings or additional flavors, such as nuts and confectionery, to white chocolate, the majority of people use a chocolate tempering machine. Before placing the filling in the center of each portion, it must be covered with dark or semisweet chocolate that has been tempered. This is also true when using nut candies for which a recipe calls for semisweet chocolate coating.
White chocolate can also be reduced in milk content using a chocolate tempering equipment. To accomplish this, heat a portion of the chocolate over low heat until it reaches 87 °F (30 °C) while stirring constantly to prevent the whole milk powder from clumping. This is done to make white chocolate more solid, as the milk in it can cause it to become less smooth and glossy and also lighter and gentler than dark chocolate if it is overheated.
By Region :
Geographically, the global Chocolate Tempering Machine market has been broken down into various regions, including North America, Latin America, the Middle East, Asia-Pacific, Africa, and Europe. In the near future, the global Chocolate Tempering Machine region will dominate this market.
In 2017, North America dominated the market with more than fifty percent of the global revenue share. European countries such as Germany and Italy, where chocolate production has been increasing steadily over the past few years, are expected to drive the region's anticipated growth.
China accounts for one-third of global consumption in the Asia-Pacific region, followed by Japan and India at nearly 17% each. Rapid economic development and rising disposable income have increased the per capita expenditure on food products, including chocolate, in these regions, which is anticipated to propel the market in this region significantly above that of other regions.
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Scope of Report:
| Report Attributes | Details |
| Growth Rate | CAGR of 5.5% from 2023 to 2030. |
| Revenue Forecast by 2030 | USD 1.48 billion |
| On the basis of types |
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| On the Basis of Application |
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| By Companies |
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| Regions and Countries Covered |
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| Base Year | 2022 |
| Historical Year | 2017 to 2022 |
| Forecast Year | 2023 to 2030 |
Market Dynamics:
Drivers
- The rising demand for premium chocolate goods, the popularity of artisanal chocolates, and the requirement for efficient and uniform tempering of chocolate in mass production are the main factors driving the market for chocolate tempering machines. The development of cutting-edge technology in chocolate tempering machines as well as the growth of the confectionery sector are additional significant factors propelling market expansion. Additionally, it is anticipated that rising disposable income, shifting consumer tastes, and the growing world population would increase demand for chocolate and, consequently, for chocolate tempering equipment. Additionally, industry 4.0 technologies like the Internet of Things (IoT) and the implementation of automated tempering machines are anticipated to fuel market expansion in the ensuing years.
Restraints
1. High initial investment: In comparison to other pieces of chocolate processing equipment, the price of a chocolate tempering machine might be relatively high. This might discourage some modest chocolate producers from making an investment in this technology.
2. Maintenance and repair costs: To work effectively, chocolate tempering machines need to be cleaned and maintained on a regular basis. Repair expenses can be high in the event of breakdowns.
3. Limited customization options: Because chocolate tempering machines normally have a preset set of features and settings, they may be less flexible and less able to accommodate a variety of chocolate products and processing needs.
4. Operational complexity: Operating chocolate tempering equipment may require specialized knowledge and training, which could be difficult for certain chocolate producers who lack the resources or understanding required.
5. The availability of alternatives technologies: Although chocolate tempering machines have a number of benefits in terms of productivity and product quality, there are also alternatives available, such as manual tempering, seeding, or using pre-tempered chocolate, which may be more convenient or economical for some chocolate producers.
Key Segments Covered:
Top Market Players:
- Selmi
- ZUM WALD Maschinen
- MIA FOOD TECH
- Shuanglong Group
- Gusu Food Processing Machinery Suzhou
- GAMI
- Hamburg Dresdner Maschinenfabriken
- A.M.P-Rose
- Others
Based on the type:
- Stationary Chocolate Tempering Machine
- Portable Chocolate Tempering Machine
Based applications:
- Semisweet Chocolate
- Dark Chocolate
- White Chocolate
Regions and Countries Covered
- North America: (US, Canada, Mexico, Rest of North America)
- Europe: (Germany, France, Italy, Spain, UK, Nordic Countries, Benelux Union, Rest of Europe)
- Asia-Pacific: (Japan, China, India, Australia, South Korea, Southeast Asia, Rest of Asia-Pacific)
- The Middle East & Africa: (Saudi Arabia, UAE, Egypt, South Africa, Rest of the Middle East & Africa)
- Latin America: (Brazil, Argentina, Rest of Latin America)
- Rest Of the World
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