MultiTherm is a revolutionary instrument for measuring the crystallization properties of cocoa butter, cocoa liquor and chocolate mass. The Bühler Crystallization Index BCI is the new quality standard and provides the full picture of the cooling curve.
All measurements are stored on the MultiTherm, ensuring seamless traceability. Compare up to four measurements directly on the device or easily export the data for deeper online analysis.
MultiTherm boasts an easy sample preparation process and intuitive operation to which no other crystallization measurement instruments can compare. Our solution provides detailed crystallization information in less than one hour.
Predict the quality of the chocolate by measuring the Bühler Crystallization Index BCI of cocoa butter and cocoa liquor. Reduce waste and rework thanks to product and process control.
Fill the sampling cup with mass, put it into the MultiTherm and start the measurement. That’s all! The intuitive touch-interface will guide you through the whole measurement process. The integrated wizards for calibration and sample preparation will also guide you.
The BCI, developed by Bühler, provides all of the information about the crystallization behavior of the cocoa butter and cocoa mass and predicts the effect on the chocolate mass. Using the BCI, users can check the crystallization properties of their raw materials before the production process even begins. This helps reduce waste and rework through product and process control.
Connect to Bühler Insights for deeper analysis of your data, see and manage all your MultiTherm instruments, get notifications on your mobile device when measurements are finished and profit from further analysis packages. Even ordering spare cups is quick and easy over the Bühler online platform.
All measurements are stored on the device, ensuring a seamless traceability. Compare up to four measurements on the device or export data via USB and analyze them on your computer. MultiTherm also allows data to be saved on Bühler Insights with its endless possibilities of deep data analysis.
Two in one. The MultiTherm turns easily into a tempermeter that measures the cooling curve of chocolate mass in less than 10 minutes. The temper index TI provides quality information on the chocolate mass before moulding and helps to control the process.
MultiTherm combines Bühler’s know-how in crystallization with a smart computer algorithm. The highly sensitive temperature sensors, precise cooling cell control and smart algorithm ensures first-class quality control. The automatic sample preparation additionally ensures a consistent mass conditioning, which is key for a precise measurement. Thus operating mistakes are completely eliminated.
Calibration
Calibration set for reliable results
To ensure a constant quality measurement, the MultiTherm needs to be calibrated frequently. The MultiTherm device will guide you easily through this procedure by using the optional calibration set.
Process and product control
Suitable for the entire production chain
The compact and mobile device can be used at any time – from when the raw materials are received up until the chocolate is molded – and guarantees that the crystallization properties of the products are checked continuously.
Ensure seamless quality
Save money by eliminating waste
By analyzing the quality of the cocoa butter, which is one of the most valuable ingredients in chocolate production, a high chocolate quality can be ensured. This eliminates the risk of waste due to insufficient cocoa butter quality.
Billions of people come into contact with Bühler technologies to cover their basic needs for food and mobility every day. Our motto is creating “innovations for a better world.” Find out more about our key topics.
Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
Gupfenstrasse 5
Uzwil
9240
Switzerland
