Recently I've upped my production. In the past I've used my BakeOn vertical temperer, but only in big spurts before the major holidays. In between I've focused on my melter to do smaller batches. But now I am increasing my output and want to use my BakeOn more - but this will be in between my other non-chocolate work.
My question is about work flow to keep the chocolate in temper and fluid.
A typical day would be spray, shell and fill in the morning. Let the filling skin for 12 hours. That generally means that I'll cap the following morning. On my melter I would insulate the pan to keep it fluid (although I often would have it get too hot or too cold overnight), and then hit it with a little heat gun and cap. But with the temperer its a larger storage container and seems harder to keep fluid. Could someone please explain your sequence, timing, tips to keep the chocolate in this scenario in temper but also fluid? Thanks.