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 user fills a sample cup with chocolate,
places it in the unit, and has printed & displayed temper results within minutes. Monitoring chocolate temper
using a temper meter ensures the chocolates stability, best flow properties, rapid set, high gloss, mold release,
and bloom resistance. Use of the 225 allows corrective action to be taken before temper becomes unacceptable and
reduces production yield and shelf life. The 225 incorporates features field proven in TRICOR's temper meters since
1981, the year TRICOR introduced the first temper meter utilizing a thermoelectric cooler.