The MAGIC TEMPER MT-1.5K (1,5kg) tempers easily by seeding chocolate masses, coatings, glazing pralines, ganache and fillings.
The device is used for the empering of batches with a daily output from 150 Kg to 300 kg. It is designed for chocolate makers and R&D centers in industry.
The framed interiors are ready to be cut within 1 to 3 hours instead of 12h or 24h.
With the MAGIC TEMPER MT-1.5K, tempering is quick and 100% safe.
The Magic Temper enables to crystallize every single mass that contains cocoa butter and milk fats: chocolate, coatings, insides, butter cream, sprayings, ganaches, pralines & spread pastes (every greasy interiors)...
The Magic Temper participate actively to improve resistance to blooming since other parameters that affect optimimum crystallization are also upheld: quantity of crystals of the cocoa butter from the Magic Temper and cooling rate (time; temperature). Blooming is multifactorial, it's the result of either a bad tempering or a bad storage.
If your coating machine can cut cool and work in isothermal mode (temperature between 32.5°C and 33°C) then the answer is yes! Afterwards, the added chocolate must be around those temperatures.