Virtually every description of tempering that i have found uses already properly tempered chocolate for the seeding process.
IF you don't have already tempered chocolate to seed with how does the process work?
Is there a difference in equipment for confectioners and for bean to bar production. Most of the machine descriptions that i have found use seeding for already properly tempered chocolate in their product description and reviews.
I am both trying to gain a better understanding of the process and find the appropriate tempering machine. Any help would be greatly appreciated.