Do you want to start your production with simple means and build it up successively?

We have various helping systems ready for you to dissolve your masses and to temper them manually.

For example, we have a range of melters with temperature control that are made entirely of sturdy stainless steel, making them suitable for heavy-duty work. They are heated with air, but you can also pour a little water into the heating tray. This will melt the chocolate even faster. 

Furthermore, we have the still popular wheel machines in our program. Here, too, there is the possibility of inoculation tempering. Unlike the melters, you do not need to stand by and stir. The machine does this for you! And you can easily fill and shake molds.

As a further simplification, we have a beta-seeder in our program. This forms many beta crystals in the cocoa butter. If you now bring the untempered chocolate to approx. 34°C and add a spoonful of this silk mass to the mass and stir, you will get a homogeneously tempered chocolate mass, without stirring and without spending a lot of time.