PRODUCTS

This tempermeter is the most advanced equipment to measure the tempering curve or pre-crystallization curve, with its unique features, like the rewarming unit of the probe, the specific software running on pc, a light weight, etc.

This very light tempermeter is easely  transportable, the tempering curve can be desplayed on Android device using the bluetooth connection, which is very unique.

This machine automatically produces cocoa butter cream, which is used to seed masses that require pre-crystallization, such as chocolates, pralines, ganaches, spreads, etc. It is an extension of the Magic Temper, intended primarily for industrial or large-scale production.

This machine produces cocoa butter cream that will be used to seed masses that need to be pre-crystallized, such as chocolate, praline, ganache, spread, etc. It is an extension of the Magic Temper, intended for large-scale artisans.

This device measures the Shukoff crystallization curve. This measurement is used to assess the quality of cocoa butters and other fats.​

The Magic Temper allows you to produce and store cocoa butter cream at a temperature where the crystals are stable. This allows you to seed a wide variety of chocolate and confectionery masses containing cocoa butter, lactic fat, and cocoa butter equivalents (vegetable fats).

The Magic Temper allows you to produce and store cocoa butter cream at a temperature where the crystals are stable. This allows you to inoculate a wide variety of chocolate and confectionery masses containing cocoa butter, lactic fat, and cocoa butter equivalents (vegetable fats).

This device allows you to develop your own method for evaluating the flow of chocolate masses. The device allows you to measure these masses under production conditions because the temperature of the inclined plane is programmable.Well dedicated to one shot user.