Equipment

Feel free to send me an email if you are interested in any of the following equipment.

I can help you to get the best quotes on others equipment non listed, guitar cutter, silicon molds, stainless steels...

From SMALL to BIG equipment I am able to help you to get the best price, service, installation and layout!

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Magic Temper 3 kg

The MAGIC TEMPER MT-3K (3kg) tempers easily by seeding chocolate masses, coatings, glazing pralines, ganache and fillings.

The device is used for the empering of batches with a daily output from 300 kg to 600 kg. It is designed for chocolate makers and R&D centers in industry.

The framed interiors are ready to be cut within 1 to 3 hours instead of 12h or 24h.

With the MAGIC TEMPER MT-3K, tempering is quick and 100% safe.

FEATURES
  • Seeding with stable polymorphic forms (more rapid crystallization)

  • Higher quality of texture, better resistance to fat bloom, better brightness

  • Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache

  • Tempering of fillings for one-shot, dispenser or extrusion

  • Avoids contamination of flavors (marble tempering)

  • Possibility to run gazing pralines at higher temperatures

  • Safe digital regulation of temperature

  • Cover with thermal shield

  • Setting range of the tank : from +30,0 °C to +35,0 °C / precision : 0,1 °C

  • Easy cleaning : bottom of the tank and outer surfaces eradicated

TECHNICAL CHARACTERISTICS
  • Dimensions : 237 x 277 x 412 mm

  • Masse : 6,2 Kg

  • Niveau de bruit mode normal : < 45 dB

  • Alimentation externe : secteur 100 V à 240 V - 50/60 Hz – 12 V - 120 W

Frequently Asked Questions

What are the advantages of the Magic Temper?

The Magic Temper enables to crystallize every single mass that contains cocoa butter and milk fats: chocolate, coatings, insides, butter cream, sprayings, ganaches, pralines & spread pastes (every greasy interiors)... 

Sometimes my chocolates are blooming, can the Magic Temper prevent from that?

The Magic Temper participate actively to improve resistance to blooming since other parameters that affect optimimum crystallization are also upheld: quantity of crystals of the cocoa butter from the Magic Temper and cooling rate (time; temperature). Blooming is multifactorial, it's the result of either a bad tempering or a bad storage. 

Can the Magic Temper help with my coating machine?

If your coating machine can cut cool and work in isothermal mode (temperature between 32.5°C and 33°C) then the answer is yes! Afterwards, the added chocolate must be around those temperatures.

 
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The MAGIC TEMPER MT-1.5K (1,5kg) tempers easily by seeding chocolate masses, coatings, glazing pralines, ganache and fillings.

The device is used for the empering of batches with a daily output from 150 kg to 300 kg. It is designed for chocolate makers and R&D centers in industry.

The framed interiors are ready to be cut within 1 to 3 hours instead of 12h or 24h.

With the MAGIC TEMPER MT-3K, tempering is quick and 100% safe.

FEATURES
  • Seeding with stable polymorphic forms (more rapid crystallization)

  • Higher quality of texture, better resistance to fat bloom, better brightness

  • Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache

  • Tempering of fillings for one-shot, dispenser or extrusion

  • Avoids contamination of flavors (marble tempering)

  • Possibility to run gazing pralines at higher temperatures

  • Safe digital regulation of temperature

  • Cover with thermal shield

  • Setting range of the tank : from +30,0 °C to +35,0 °C / precision : 0,1 °C

  • Easy cleaning : bottom of the tank and outer surfaces eradicated

TECHNICAL CHARACTERISTICS
  • Dimensions : 237 x 277 x 292 mm

  • Masse : 4,5 Kg

  • Niveau de bruit mode normal : < 45 dB

  • Alimentation externe : secteur 100 V à 240 V - 50/60 Hz – 12 V - 120 W

Magic Temper 1,5 kg

Frequently Asked Questions

What are the advantages of the Magic Temper?

The Magic Temper enables to crystallize every single mass that contains cocoa butter and milk fats: chocolate, coatings, insides, butter cream, sprayings, ganaches, pralines & spread pastes (every greasy interiors)... 

Sometimes my chocolates are blooming, can the Magic Temper prevent from that?

The Magic Temper participate actively to improve resistance to blooming since other parameters that affect optimimum crystallization are also upheld: quantity of crystals of the cocoa butter from the Magic Temper and cooling rate (time; temperature). Blooming is multifactorial, it's the result of either a bad tempering or a bad storage. 

Can the Magic Temper help with my coating machine?

If your coating machine can cut cool and work in isothermal mode (temperature between 32.5°C and 33°C) then the answer is yes! Afterwards, the added chocolate must be around those temperatures.

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The MAGIC SCAN is the first tempermeter developed especially for chocolate makers. The MAGIC SCAN controls the quality of the tempering of masses.

Compact, it can be installed on the work surface in the laboratory.

The MAGIC SCAN sends the information of the measure in real time to your computer or your tablet. Thanks to a pleasant software, the interpretation of data is simple and quick. The chocolate maker can then adapt the process

FEATURES
  • Software with simple and nice interface

  • Display in real time of the tempering curve on computer or tablet

  • Display of the tempering values : Time, Slope, Temperature, RSI (Relative Solid Index)

  • History of the five latest measures (simultaneous display)

  • Wireless serial connection Bluetooth® or USB

TECHNICAL CHARACTERISTICS
  • Dimensions (L x P x H) : 180 x 211 x 180 mm

  • Poids : 2,5 Kg

  • Alimentation : adaptateur secteur 100 V à 240 V - 50/60 Hz – 12 V - 60 W

Magic Scan

 
 
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The MAGIC RHEO is intended to the users of One Shot machines and to all those who want to control efficiently and rapidly viscosity or flow speed of masses (chocolate, ganache and pralines) or fillings (marmalade …).

The heating plate can be fixed in different tilt angles according to the texture of the masse.

FEATURES
  • Regulated heating plate with setting range from +20,0 °C to +40,0 °C

  • Precision of setting : 0,1 °C

  • Different tilt angles from 30° to 75°

  • Up to 3 parallel measures

  • Integrated chronometer

  • Aluminium cup for easy and rapid sampling

  • Removable support for easy cleaning

TECHNICAL CHARACTERISTICS
  • Plaque aluminium pour une diffusion thermique maîtrisée

  • Dimensions (L x P x H) : 190 x 232 x 150-280 mm

  • Poids : 3,3 Kg

  • Alimentation : adaptateur secteur 100 V à 240 V - 50/60 Hz - 12 V - 65 W

Magic Rheo

 
 

Thermometer

A good thermometer is really important in Pastry and Chocolate work! 1°C can make a huge difference! I have chosen this one, because 9 have been working with it for more than 9 years, waterproof, resistant, precise and accurate, I have been travelling with in many countries and I haven't changed the battery yet!

FEATURES
  • Reading from -50°C to 300°C

  • °Celcius or °Fahrenheit

  • Measuring accuracy: 0.3°C

  • Measuring precision: 0.1°C

  • Factory calibrated

  • Quick measurement

  • Water proof IP 67 standard

  • Interchangeable probe

TECHNICAL CHARACTERISTICS
  • Water proof standard IP 67

  • Dimensions (W x D x H): 100 x 45 x 28 mm

  • Weight: 280g

  • Optional silicon protective case

  • Power supply: battery installed in the device

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Refractometer

A refractometer is very useful in pastry and allows to precisely measure the sugar level content of a solution, frequent uses are:

-fruit paste

- syrup

-jam

-sorbet

-fruit glaze-...

FEATURES
  • Reading from 0 to 85 brix or 0 to 45 ° Baumé

  • Measuring accuracy: 0.1 Brix

  • Integrated thermometer for more precision

  • Almost instantaneous measurement

  • Water resistance IP 65 standard

  • Storage box for maximum hygiene

TECHNICAL CHARACTERISTICS
  • Water resistance standard IP 65

  • Dimensions (W x D x H): 100 x 45 x 28 mm

  • Weight: 280g

  • Power supply: 2 AAA LRO3 batteries (included)

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pH Meter

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A pH meter is useful to know the pH of a solution an d then balance the recipe accordingly. Some ingredients like the pectins are sensitive with the pH!

FEATURES
  • Reading from 0 to 14

  • Measuring accuracy: 0.1 

  • Integrated thermometer for more precision

  • Almost instantaneous measurement

  • Water resistance IP 65 standard

  • Storage box for maximum hygiene

TECHNICAL CHARACTERISTICS
  • Water resistance standard IP 65

  • Dimensions (W x D x H): 100 x 45 x 28 mm

  • Weight: 280g

  • Power supply: 2 AAA LRO3 batteries (included)

Chocolate Polycarbonate Molds

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Existing models or taylor made polycarbonate mold, I am able to provide you the best quality at the best price. 

Once agreed on the design, and paid, the personalized mold will be produced and delivered in 5 days. Minimum 100 molds, no maximum. Design, silicon sample and matrix included.

FEATURES
  • Virgin Polycarbonate

  • High quality molds guaranteed for minimum 3000 usage

  • Quick delivery

  • Wide range of existing models

  • Best price possible

  • Best custom made price and delivery 

TECHNICAL CHARACTERISTICS
  • Different sizes of molds from the standard 175 mm by 275 mm to the industrial molds

  • Magnetic molds

  • Hinges molds

  • Clip molds

  • ...

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