Inspired by electric heat trace (eHT) for Temperature Sensitive Foods

Chocolate must be kept fluid and at a constant temperature during the entire production process for high quality chocolate products. Fluctuations in temperature during transport and processing have an immediate impact on the quality of the product. In fact, chocolate is one of the most temperature sensitive products of all. To retain high quality concistency and taste characteristics in a fluid state requires maintaining temperatures in a narrow corridor between 40° and 45°C.

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