TECHNOLOGY

FOR CHOCOLATE

Statice developed a wide range of advanced products for chocolate specialists. Tempering by seeding, chocolate quality verification (tempermeter), viscosity and flow measurements become easy to achieve. Production quality is under control. Productivity is clearly improved and process are simplified. Chocolate masses, coatings, glazing pralines, ganache, fillings (one shot or extrusion) are successfully made.

OUR CUSTOMERS ARE TALKING ABOUT IT

I am demonstrating [...] among the world [...] at the moment I have shown the Magic Temper across China, Canada, USA, Serbia, France and soon Russia. I am happy to promote, explain and talk about devices that makes pastry chefs' life much easier, that improves textures.

Executive Pastry Chef / Pastry Consultant @ Tokyo & NYC