Equipment

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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.

 

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.

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

 
 

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

 

Refractometer

A refractometer is very useful in pastry and allows to precisely measure the sugar levecontentl 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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© 2020 Nicolas Botomisy