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MAGIC TEMPER ALPHA - TEMPERING BY SEEDING MACHINE
MAGIC TEMPER ALPHA - TEMPERING BY SEEDING MACHINE

MAGIC TEMPER ALPHA - TEMPERING BY SEEDING MACHINE

Item#: STATICE_TEMPERING_38630
Your Price: $1,548.99
Retail Price:$1,800.00
Your Savings:$251.01(14%)
Magic Temper Alpha, makes for precision tempering of chocolate.
MAGIC TEMPER ALPHA works by creating stable cocoa butter crystals, a small portion or seed of cocoa butter is then added to melted chocolate to convert into temper.

STEP 1:  Melt Solid Cocoa Butter
STEP 2:  Transformation of Cocoa Butter
STEP 3:  Stable Cocoa Butter Crystals, are ready for seeding and tempering of chocolate.

Performance:
• Perfect and stable crystallization (fixes the noble cocoa butter crystals).
• Higher quality finished textures.
• Tempered chocolate is shinier with a clean snap.
• Reduced risk of fat blooming and easy demolding.
• Easily tempering process.
• Tempering of coatings, glazing pralines, ganaches, spreads, gianduja, etc.
• Tempering of fillings for one-shot, dispenser or extrusion.

Technical Features:
• Food-grade aluminum tank for controlled thermal diffusion.
• Double tank to work in masked time.
• Adjustment temperature range from +30.0° to +35.5°C  (86° to 95.6°F) with a precision of 0.1°C  (1.8°F)
• Cleaning mode
• Removable lid
• Bluetooth connectivity
• Dimensions:  8" diameter x 4" height  (20 x 10cm)
• Weight:  2 kg
• Power supply:  100V/240V power adapter (60W)

Used by pastry chefs, hotels & chocolatiers for the tempering of chocolate.  With a daily output of up to 70kg (154lbs) of chocolate.
Poured ganache fillings formed in confectionery frames are ready to be cut within 1 to 3 hours instead of 12 to 24 hours.
Textures and viscosities are incomparable, demolding is perfect, the snap is clean and the shine superior!  You will also be able to remove molded chocolate bonbons more quickly than using traditional methods.
Works with absolutely anything that contains cocoa butter!


By Statice Tempering, Made in France

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