The global chocolate tempering machine market was valued at USD 1.34 billion in 2022 and is expected to reach USD 2.19 billion by 2031, at a CAGR of 5.6% between 2023 and 2031. The growth of the market is attributed to chocolate health benefits and due to disposable incomes of consumers across the countries.
A chocolate tempering machine is a device that melts, de-crystallizes, and crystalizes chocolate to produce a shining and hard product. Couverture chocolate that has not been tempered melts readily and has a dull finish. This device is actually a container with cooling and heating mechanism, including insulated metal coils or casing.
Precise control over the heat is maintained by cooling the coils or casing with ice water. Each chocolate requires an optimum temperature range from 250F to 900F, as it affects the chocolate. The tempering machine consists of two chambers, one of these is warm with an adjustable heater for cooking fresh batches of chocolate and the other is cold tempered to be stored until they are ready to be served.
In addition, when dealing with tempered chocolate, the major purpose of this equipment is to maintain a consistent temperature and give stability. This guarantees that the product's surface is free of fractures or faults caused by overheating, underheating, or uneven melting.
The COVID-19 pandemic has affected the luxury sector of the global chocolate business, partially due to supply-side concerns with quality check and caused low sales volume. However, several governmental sectors contributed to building the collaboration between fine cocoa growers and chocolate tempering machine manufacturers in order to improve the marketing infrastructure's resilience. This is projected to be a significant source of support for the market recovery.
Market Trends, Drivers, Restraints, and Opportunities
- Increasing popularity of dark chocolate products due to their high cocoa content drives the market growth.
- Development of new products which can fulfill the growing demands across all regions is likely to propel the market expansion.
- High cost of tempering machine can hinder the market growth in the coming years.
- Availability of other devices and resources can hamper the market expansion during the forecast period.
- Rising number of chocolate factories and its opening at different locations to handle higher volumes with greater efficiency projected to creates lucrative opportunities for the market.
Scope of Chocolate Tempering Machine Market Report
The report on the global chocolate tempering machine market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.
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Attributes
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Details
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Report Title
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Chocolate Tempering Machine Market - Global Industry Analysis, Growth, Share, Size, Trends, and Forecast
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Base Year
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2022
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Historic Data
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2016–2021
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Forecast Period
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2023–2031
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Segmentation
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Applications (Dark Chocolate, White Chocolate, Semisweet Chocolate, and Others)
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Regional Scope
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Asia Pacific, North America, Latin America, Europe, and Middle East & Africa
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Report Coverage
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Company Share, Market Analysis and Size, Competitive Landscape, Growth Factors, and Trends, and Revenue Forecast
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Key Players Covered in the Report
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Gusu Food Processing Machinery Suzhou; GAMI; Hamburg Dresdner Maschinenfabriken; A.M.P-Rose; Selmi; ZUM WALD Maschinen; MIA FOOD TECH; and Shuanglong Group
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Chocolate Tempering Machine Market Segment Insights
Semisweet Chocolate segment to expand at a considerable CAGR
On the basis of applications, the chocolate tempering machine market is segmented into dark chocolate, white chocolate, semisweet chocolate, and others. The semisweet chocolate segment is projected to expand at a considerable CAGR during the forecast period. Tempering device is used to improve the quality of semisweet and dark chocolates by ensuring that all of the flavorings are evenly distributed throughout the product.
On the other hand, the dark chocolate segment is anticipated to account for a major market share during the forecast period. Dark chocolate is prepared by liquefying cocoa butter with cacao and other dry ingredients at a temperature below the melting point of regular milk or white chocolate.
Europe is anticipated to constitute a key market share
In terms of regions, the chocolate tempering machine market is classified as Asia Pacific, North America, Latin America, Europe, and Middle East & Africa.
Europe is expected to constitute a key share of the market during the projected period owing to rise in demand from nations such as Germany and Italy, where chocolate output has been steadily increasing. However, the market of Asia Pacific is anticipated to expand at a rapid pace during the forecast period due to growing disposable incomes increased per capita food expenditure.
Segments
The global chocolate tempering machine market has been segmented on the basis of
Applications
- Dark Chocolate
- White Chocolate
- Semisweet Chocolate
- Others
Regions
- Asia Pacific
- North America
- Latin America
- Europe
- Middle East & Africa
Key Players
Competitive Landscape
Key players competing in the chocolate tempering machine market are Gusu Food Processing Machinery Suzhou; GAMI; Hamburg Dresdner Maschinenfabriken; A.M.P-Rose; Selmi; ZUM WALD Maschinen; MIA FOOD TECH; and Shuanglong Group
The market is extremely fragmented due to the existence of a significant number of global and local competitors. Furthermore, international businesses' consolidation actions are expected to boost rivalry among emerging and local market competitors. The market's top companies are always striving to expand their market share.
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