Measure of cocoa butter masses with the method UIPAC 2.132

1. Control Of The Crystallization Quality Of Cocoa Butter
2. Control Of The Temperability Of Masses
3. Control Of The Compatibility Of Fat Mixtures

The SHUKOLATE 2.0 performs tests on cocoa butter according to the norm UIPAC 2.132. It can be used for the quality control at reception of the raw materials or for production follow-up.
The device gives the cooling curve of a sample following the protocol described in the norm. The integrated software calculates and displays the results.
The SHUKOLATE 2.0 can measure two different samples simultaneously and can be connected by a LAN network to the supervisor DATACOLLECT 2.0.


  • Stable and precise cold bloc for a good repeatability/Setting range from +1 °C to +15 °C
  • Pre-heated probe at the temperature of the chocolate/Setting range from +20 °C to +40 °C
  • Color LCD screen with display in real time of the cooling curve
  • Calculation of the tempering values: Time, RSI (Rapid Solid Index), Slope and Temperature
  • Export of data (USB)
  • Option : Cable and software with database ensuring traceability measures/recipes


  • Connectivité RJ45 (LAN)
  • Dimensions (L x P x H) : 390 x 255 x 232 mm
  • Poids : 8.4 Kg
  • Alimentation sur secteur 100 V à 240 V - 50/60 Hz - 300 W


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