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Tempering by seeding

The tempermeter for the chocolate makers

Viscosity/flow limit

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.

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