Magic Temper 3 Kg

• 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

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What are the advantages of the Magic Temper?

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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.