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I would be grateful if someone could help me with the following questions:

1. What is the ideal room temperature during the process?

2. What is the temperature in the kettle in different stages?

In the picture is a small panning machine that I constructed, capacity 2 kg.

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Very nice equipment!

I have only used a panning device with chocolate, and the ambient temp. should be around 13-14 Celcius.

The temp inside the bowl really doesn't matter much, but for chocolate work, cool air should be blown in during running



Thanks Edward.


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