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

Magic temper is a life saver.. well I should say time saver, being introduced over 2 years ago. I have been recommending to every pastry chef I know and every new consulting project I am working on. The simple process is so efficient and even can be used in other pastry applications. Every pastry kitchen needs one!

Executive Pastry Chef / Pastry Consultant @ Dubaï