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 very enthusiastic about the Magic Temper! I use it in my chocolaterie and also during Trophee Pascal Caffet where I participate! And sure I will promote. I am a member of the Dutch pastry team and I’ll try to make everybody as enthusiastic as I am!

Tom van den Veen / Bontom Chocolaterie