Solenoid valve keeps steam from overheating chocolate
A Midwest chocolate manufacturer roasts cocoa beans and then heats the powderized beans with cocoa butter to make chocolate distributed to well-known food companies that make candy bars, chocolate candy and other related chocolate foods.
The heating of the cocoa butter mixture requires a consistent 130ºF temperature for the water circulating through the jacketed kettle tanks. The manufacturer was experiencing an overheating problem with the tanks resulting in over-cooking of the cocoa butter, causing it to caramelize.