Specific tools
Feel free to send me an email if you are interested in any of the following equipment.
I can help you to get the best quotes on others equipment non listed, guitar cutter, silicon molds, stainless steels...
From SMALL to BIG equipment I am able to help you to get the best price, service, installation and layout!
Magic Temper 3 kg
The MAGIC TEMPER MT-3K (3kg) 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 300 kg to 600 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-3K, tempering is quick and 100% safe.
FEATURES
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Seeding with stable polymorphic forms (more rapid crystallization)
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Higher quality of texture, better resistance to fat bloom, better brightness
-
Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache
-
Tempering of fillings for one-shot, dispenser or extrusion
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Avoids contamination of flavors (marble tempering)
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Possibility to run gazing pralines at higher temperatures
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Safe digital regulation of temperature
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Cover with thermal shield
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Setting range of the tank : from +30,0 °C to +35,0 °C / precision : 0,1 °C
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Easy cleaning : bottom of the tank and outer surfaces eradicated
TECHNICAL CHARACTERISTICS
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Dimensions : 237 x 277 x 412 mm
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Weight : 6,2 Kg
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Noise Level normal : < 45 dB
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Power supply : 100 V to 240 V - 50/60 Hz – 12 V - 120 W
Special price
Frequently Asked Questions
What are the advantages of the Magic Temper?
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)...
Sometimes my chocolates are blooming, can the Magic Temper prevent from that?
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.
Can the Magic Temper help with my coating machine?
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.
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.
FEATURES
-
Seeding with stable polymorphic forms (more rapid crystallization)
-
Higher quality of texture, better resistance to fat bloom, better brightness
-
Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache
-
Tempering of fillings for one-shot, dispenser or extrusion
-
Avoids contamination of flavors (marble tempering)
-
Possibility to run gazing pralines at higher temperatures
-
Safe digital regulation of temperature
-
Cover with thermal shield
-
Setting range of the tank : from +30,0 °C to +35,0 °C / precision : 0,1 °C
-
Easy cleaning : bottom of the tank and outer surfaces eradicated
TECHNICAL CHARACTERISTICS
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Dimensions : 237 x 277 x 292 mm
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Weight : 4,5 Kg
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Noise level normal : < 45 dB
-
Power supply : 100 V to 240 V - 50/60 Hz – 12 V - 120 W
Magic Temper 1,5 kg
Special price
Frequently Asked Questions
What are the advantages of the Magic Temper?
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)...
Sometimes my chocolates are blooming, can the Magic Temper prevent from that?
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.
Can the Magic Temper help with my coating machine?
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.
The MAGIC SCAN is the first tempermeter developed especially for chocolate makers. The MAGIC SCAN controls the quality of the tempering of masses.
Compact, it can be installed on the work surface in the laboratory.
The MAGIC SCAN sends the information of the measure in real time to your computer or your tablet. Thanks to a pleasant software, the interpretation of data is simple and quick. The chocolate maker can then adapt the process
FEATURES
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Software with simple and nice interface
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Display in real time of the tempering curve on computer or tablet
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Display of the tempering values : Time, Slope, Temperature, RSI (Relative Solid Index)
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History of the five latest measures (simultaneous display)
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Wireless serial connection Bluetooth® or USB
TECHNICAL CHARACTERISTICS
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Dimensions (L x P x H) : 180 x 211 x 180 mm
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Weight : 2,5 Kg
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Power supply : adapter 100 V to 240 V - 50/60 Hz – 12 V - 60 W
Magic Scan
Magic Temper Alpha
Special price
The latest addition to the family, the Magic Temper Alpha allows easy tempering by inoculation (for daily productions up to 70 kg).
Connected via a dedicated application and controllable from your smartphone, its sleek design will go perfectly on your worktop!
How ? It's simple, fast and above all effective! With the Magic Temper cocoa butter cream, we act directly on the stable crystals, so the tempering is 100% safe and above all it is repeatable!
The framed interiors are ready to be cut within 1 to 3 hours instead of 12h or 24h.
With the MAGIC TEMPER MT-3K, tempering is quick and 100% safe.
FEATURES
-
Seeding with stable polymorphic forms (more rapid crystallization)
-
Higher quality of texture, better resistance to fat bloom, better brightness
-
Easy, rapid and reproducible tempering of coatings, gazing pralines and ganache
-
Tempering of fillings for one-shot, dispenser or extrusion
-
Avoids contamination of flavors (marble tempering)
-
Possibility to run gazing pralines at higher temperatures
-
Safe digital regulation of temperature
-
Cover with thermal shield
-
Setting range of the tank : from +30,0 °C to +35,0 °C / precision : 0,1 °C
-
Easy cleaning : bottom of the tank and outer surfaces eradicated
TECHNICAL CHARACTERISTICS
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Dimensions : Diameter 200 mm hight 100 mm
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Weight : 2 Kg
-
Noise level normal : < 45 dB
-
Power supply : 100 V to 240 V - 50/60 Hz – 12 V - 60 W
-
Bluetooth connection
Frequently Asked Questions
What are the advantages of the Magic Temper?
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)...
Sometimes my chocolates are blooming, can the Magic Temper prevent from that?
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.
Can the Magic Temper help with my coating machine?
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.
The MAGIC RHEO is intended to the users of One Shot machines and to all those who want to control efficiently and rapidly viscosity or flow speed of masses (chocolate, ganache and pralines) or fillings (marmalade …).
The heating plate can be fixed in different tilt angles according to the texture of the masse.
FEATURES
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Regulated heating plate with setting range from +20,0 °C to +40,0 °C
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Precision of setting : 0,1 °C
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Different tilt angles from 30° to 75°
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Up to 3 parallel measures
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Integrated chronometer
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Aluminium cup for easy and rapid sampling
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Removable support for easy cleaning
TECHNICAL CHARACTERISTICS
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Plaque aluminium pour une diffusion thermique maîtrisée
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Dimensions (L x P x H) : 190 x 232 x 150-280 mm
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Poids : 3,3 Kg
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Alimentation : adaptateur secteur 100 V à 240 V - 50/60 Hz - 12 V - 65 W
Magic Rheo
Thermometer
A good thermometer is really important in Pastry and Chocolate work! 1°C can make a huge difference! I have chosen this one, because 9 have been working with it for more than 9 years, waterproof, resistant, precise and accurate, I have been travelling with in many countries and I haven't changed the battery yet!
FEATURES
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Reading from -50°C to 300°C
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°Celcius or °Fahrenheit
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Measuring accuracy: 0.3°C
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Measuring precision: 0.1°C
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Factory calibrated
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Quick measurement
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Water proof IP 67 standard
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Interchangeable probe
TECHNICAL CHARACTERISTICS
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Water proof standard IP 67
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Dimensions (W x D x H): 100 x 45 x 28 mm
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Weight: 280g
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Optional silicon protective case
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Power supply: battery installed in the device
Refractometer
A refractometer is very useful in pastry and allows to precisely measure the sugar level content of a solution, frequent uses are:
-fruit paste
- syrup
-jam
-sorbet
-fruit glaze-...
FEATURES
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Reading from 0 to 85 brix or 0 to 45 ° Baumé
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Measuring accuracy: 0.1 Brix
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Integrated thermometer for more precision
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Almost instantaneous measurement
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Water resistance IP 65 standard
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Storage box for maximum hygiene
TECHNICAL CHARACTERISTICS
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Water resistance standard IP 65
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Dimensions (W x D x H): 100 x 45 x 28 mm
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Weight: 280g
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Power supply: 2 AAA LRO3 batteries (included)
pH Meter
A pH meter is useful to know the pH of a solution an d then balance the recipe accordingly. Some ingredients like the pectins are sensitive with the pH!
FEATURES
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Reading from 0 to 14
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Measuring accuracy: 0.1
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Integrated thermometer for more precision
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Almost instantaneous measurement
-
Water resistance IP 65 standard
-
Storage box for maximum hygiene
-
Easy calibration, coming with calibration solutions
TECHNICAL CHARACTERISTICS
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Water resistance standard IP 65
-
Dimensions (W x D x H): 100 x 45 x 28 mm
-
Weight: 280g
-
Power supply: 2 AAA LRO3 batteries (included)
Chocolate Polycarbonate Molds
Existing models or taylor made polycarbonate mold, I am able to provide you the best quality at the best price.
Once agreed on the design, and paid, the personalized mold will be produced and delivered in 5 days. Minimum 100 molds, no maximum. Design, silicon sample and matrix included.
FEATURES
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Virgin Polycarbonate
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High quality molds guaranteed for minimum 3000 usage
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Quick delivery
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Wide range of existing models
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Best price possible
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Best custom made price and delivery
TECHNICAL CHARACTERISTICS
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Different sizes of molds from the standard 175 mm by 275 mm to the industrial molds
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Magnetic molds
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Hinges molds
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Clip molds
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...
Truffles ' Sealing tray
This light weight aluminium tray will help you to fill and seal your hollow form .
FEATURES
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Food grade Aluminium
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High quality and precise tooling
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Fits almost all the hollow forms brands
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Best price possible
TECHNICAL CHARACTERISTICS
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325 mm by 255 mm
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9 by 7 holes
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2 sides usage
Guitar Cutter
High quality made in germany Guitar cutter. A Guitar is really useful to cut quickly with precision ganaches, marshmallow, pate de fruit, framed praliné, caramel, soft cakes, chocolate decorations and many more...
FEATURES
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The base is made of one piece extruded aluminium
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Stainless steel frames
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You pick the frames and base you want
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Comes with a take off plate, tools to change the wire, extra wire, brush...
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Price varies with the number of division, the bigger the number is (less wire), the cheaper it is
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Best price possible
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Cutting frame size customization
TECHNICAL CHARACTERISTICS
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Different sizes of base Standard 7,5 mm or 5 mm or 7 mm
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Cutting frames for the 7,5mm base : 7,5mm-15 mm-22,5mm-30mm-37,5mm
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Cutting frames for the 5mm base : 5mm-10mm-15 mm-20mm-25mm-30mm-35mm
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Cutting frames for the 7mm base : 7mm-14 mm-21mm-28mm-35mm
Ganache frames
High quality guitar frames made in France. In order to achieve the best results and the minimal loss, the frames are designed to perfectly fit the guitar!
Possible to have in stainless steel or high resistant top quality plastic.
FEATURES
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Different thickness
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Stackable
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Accessories
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Siliconeframes
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Best price possible
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Frame size customization
TECHNICAL CHARACTERISTICS
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Different sizes for different sizes of guitar, taylor made possible at the same cost and standard!!!
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Single frame
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Multiple frames
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Accessories
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Everything arround the chocolate and confectionery world
