For more than 10 years, STATICE TEMPERING has been developing and manufacturing advanced equipment for chocolate makers.
STATICE TEMPERING was born after a meeting between a chocolate technologue, Mister Samuel BIZE, and STATICE, an R&D company founded in 1978.
The synergy between both expertises gave birth to several machines facilitating chocolate makers’ everyday lives.
The story starts with the development of machines for the pre-crystallization of chocolate by seeding of masses. The range is completed by some measuring devices (viscosity, crystallization rate) in order to check the quality of masses.
Statice Tempering aims to propose chocolate makers solutions to:
- Manage and enhance the quality of the final product (brightness, crunchiness…)
- Enhance the production performance
- Facilitate the laboratories everyday operations