On completing some preparations like dal, a concoction of spices and/ or herbs fried in hot fat or oil or butter is added. This process is known as tempering.
A heat treatment in which steel hardened by transformation to martensite, is heated to a temperature below the lower critical temperature in order to decrease hardness and improve toughness.
A process of reheating quench-hardened or normalized steel to a temperature below the transformation range, and then cooling at any rate desired.
A process of heating and cooling to stabilize the cocoa butter in chocolate to produce the snap, gloss and crispness that distinguishes professional bonbons from homemade ones. Tempering chocolate, like tempering steel, makes it stronger.
A process of controlled heating of a hardened (hard quenched) piece of steel. The hardness of the piece is reduced by some amount, in order to reduce the brittleness of the metal.
Setting the chocolate at a suitable temperature, according to its type, so that it can be used for moulding and coating.
(das) Anlassen 1. Reheating of metal object, i.e. after hardening to tempeartures up to 732°C. Tempering releases internal strain and promotes toughness as opposed to brittleness resulting from hardening. →Temper colours are an important indicator for the assessment of the temperature. 2. Step in preparing clay for the use for pottery or ceramics, such as pots, crucibles, moulds, etc. Usually ingredients other than clay, e.g. →grog, sand, chaff, animal hair, plant fiber, etc.
The process of heat treating hardened steel or cast iron, to decrease hardness and increase toughness.
A stage in the grain drying process during which heat-dried grain is allowed to cool off or drying air application is suspended for at least 4 hours to allow for uniform distribution of moisture and heat stresses within the grain before the next drying cycle or before milling.
Reheating quenched steel to a temperature below the critical range, followed by any desired rate of cooling. Tempering is done to relieve quenching stresses, or to develop desired strength characteristics.
A process using heat or electricity to relieve stress in coils, helicals, border rods, etc. to assure that the wire returns to its original height after compression.
Temporarily holding the paddy between drying passes, allowing the moisture content in the centre of the grain and that on the surface of the grain to equalise.
Heating a quench hardened or normalized ferrous alloy to a temperature below the transformation temperature range to produce desired changes in properties.
A critical treatment of heating uniformly to some predetermined temperature under the critical range (A1), holding at that temperature a designated period of time and cooling in air or liquid. This treatment is used to produce one or more of the following end results: A) to relieve the stresses of as-quenched martensite, B) to soften material for subsequent machining or cold working, C) to improve ductility and relieve stresses resulting from prior treatment or cold working, and D) to produce the desired mechanical properties or structure in the second step of a double treatment.
Process of heating chocolate to a certain temperature so cocoa butter reaches its most stable crystal form. It is important that one does tempering and cooling of the chocolate correctly for it to have a nice shine and good eating properties.
Also known as drawing, the process by which steel or iron is softened by reheating it at a considerably lower temperature than that at which its previous hardening was done.
Tempering is the succession of heating and cooling the chocolate to obtain crystallisation. Crystallisation is when the cocoa butter solidifies to produce a smooth glossy finished chocolate. If not tempered properly the finished chocolate will be dull and streaky with a tendency to bloom.
A heat treatment which follows hardening, to increase the steel's toughness while reducing its permanent stress
Increasing the hardness of metal by gradual heating to stages less than annealing heat.
Heating a quench-hardened or normalized steel wire to a temperature below the transformation range and then cooling it at a desired rate. It is primarily to reduce brittleness and internal strains.
hardening something by heat treatment
Reheating after hardening to a temperature range vital and then cooling.
A process that sets cacao butter at its most stable point. Cacao butter has four different types of crystals and each has a different melting point. Tempering chocolate captures the beta crystal, the most stable of the four. Because chocolate has these different melting points it is unstable and causes the cocoa butter to easily rise to the surface of chocolate. This creates a condition called chocolate bloom, which results in unsightly white and gray streaks and dots, a grainy texture, and makes unmolding difficult. When chocolate is tempered it has a shiny, even appearance and smooth texture. It breaks with a sharp snap, sets up rapidly, and releases easily from molds. All chocolate comes from the manufacturer tempered, but when it is melted it loses the temper and must be tempered again for dipping and molding. To temper chocolate, it is heated so it melts completely, stirred to cool to approximately 78 degrees Fahrenheit, then heated again to an exact temperature, depending on the type of chocolate it is... dark, milk, or white. Tempering is accomplished through different methods and by machine.
Heat treatment designed to reduce the brittleness of freshly hardened carbon steel.
Heat treatment of wire to reduce brittleness. Accomplished by electric charge, oven heat or both. Also know as "stress relieved".
A method of preparing chocolate so that it will not develop fat bloom. Chocolate that will be used for dipping or coating must be tempered, which also gives it a glossy quality, free of streaks. The classic tempering method is to melt chocolate until it is lump free. Then 1/3 of the chocolate is poured onto a marble slab, spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 degrees. This chocolate is then added back to the remaining 2/3 of the melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semi-sweet chocolate, 84-87 degrees for milk or white chocolate. Care must be taken not to over temper chocolate, which brings it back to its original state - grainy and susceptible to fat bloom.
A process of heating, cooling and reheating melted chocolate so that it will solidify in a stable crystal form. Proper tempering, when followed by proper cooling, provides shine and good eating properties.
a heat treatment process to relieve extreme hardness and toughen
Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
Heating steel by different means to a given temperature and then cooling it, in order to reduce the brittleness in the hardened steel.
A process of preparing chocolate that involves cooling and heating so that it will solidify with a stable cocoa butter crystal formation. This process is used to prepare chocolate for coating and dipping. Proper tempering, followed by good cooling, is required for good surface gloss and to prevent “fat†bloom.
The thermal treatment at a predetermined temperature below the critical range (below 1300 F, 700 C) which follows the quench cycle in heat treatment of carbon and alloy steels. It reduces the as-quenched hardness and significantly improves toughness and impact strength, particularly at low temperatures. Normalized parts may also be tempered to reduce hardness and improve toughness and impact strength.
The carbon trapped in the martensite transformation can be released by heating the steel below the A1 transformation temperature. This release of carbon from nucleated areas allows the structure to deform plastically and relive some of its internal stresses. This reduces hardness and increases toughness, but it also tends to reduce tensile strength. The degree of tempering is dependant on temperature and time; temperature having the greatest influence.
the process of melting chocolate.
Tempering chocolate gives it a glossy finish and a hard crisp consistency. If it is not tempered before use it will be poor streaky colour and it may develop a bloom on the surface, making it look unappetising - see techniques.
The process of heating metal, glass or other material to a temperature below the transformation stage, then cooling it at a controlled rate to change its hardness, strength, toughness or other property.
The final step in the heat-treat process to improve toughness.
Tempering is the process of reducing the hardness or brittleness of a metal or alloy.
A heat treatment applied to ferrous products after hardening. It consists of heating the steel to some temperature below the transformation range and holding for a suitable time at the temperature, followed by cooling at a suitable rate. The object of tempering is to decrease hardness and increase toughness to produce the desired combination of mechanical properties.
A process that runs a ball for a specific length of time at a specific temperature to accomplish a specific Rockwell hardness; a substance added to modify other properties; the degree of harness and strength imparted to a metal, as by heat treatment.
The process of heating metal after hardening to reduce its brittleness.
A process of heating and cooling chocolate to achieve the desired consistency. Proper tempering leads to chocolate with a glossy finish, less likely to experience bloom.
reheating a hardened steel to a specified temperature followed by any desired rate of cooling for the purpose of relieving stresses set up by quenching and to develop toughness and ductility.
A metal heat treating process to remove internal stresses at temperatures above those required for stress relieving.
After quenching, the material is reheated to a predetermined temperature below the critical range and then cooled. In steelmaking this is done to relieve stresses set up by quenching and to restore ductility.
Tempering is the process of bringing the chocolate to a certain temperature whereby the cocoa butter reaches its most stable crystal form. There are several forms in which the butter can crystallize, only one of which ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45°C) and then left to cool to working temperature, the finished product will not be gloss. Proper tempering, followed by proper cooling produces a nice shine and good eating properties.
A heat treating process for removing internal stresses in metal at temperatures above those for stress relieving, but in no case above the lower critical temperature internal stresses in metal at temperatures above those for stress relieving, but in no case above the lower critical temperature.