Slovenia
Manufacturer/ Producer
Slovenia
Melangeur is a universal tool for creating homogeneous masses from solid ingredients. Due to the stone grinders and mixing scrapers, melangeur replaces three other factory units: PREGRINDING, FINE GRINDING & CONCHING. Dimensional size 680х910х1100 mm; Weight 170 kg; Loading capacity 35 kg; Minimum loading capacity 20 kg; Electric power supply 220 V ~ 50 Hz; Power intake 2,2 kW/h; Housing material Steel; Bowl material Food-grade stainless steel AISI 304, stone bottom; Thermode Yes; Rotation speed 0 - 90 rpm
Request for a quoteSlovenia
Small Coating machine (Panning machine) can produce dragee by evenly coating and mixing the product in the rotating drum. It has two optimum speeds and convenient for different ingredients. Desktop version of the coating machine suits for home use, café, laboratory and for a small-scale production. Dimensional size 430х280х370 mm; Weight 10 kg; Loading capacity 2 liters; Electric power supply 220 V / 50 Hz; Power intake ≤ 0,1 kW/h; Housing material Stainless steel AISI 304; Bowl material Stainless steel AISI 304; Rotation speed 30; 45 rpm; Number of speeds 2; Speed adjustment Yes
Request for a quoteSlovenia
Chocolate tempering bowl with a wheeled mixer is a full-featured device for tempering and moulding of chocolate. The bowl is made of stainless steel and meant for the heating of chocolate. Digital controller sets the desired temperature with the precision of up to 0,1°С. Infra-red heating elements allow for even and energy-saving heating. Thanks to a large operating field, your working space is always neat and clean, and thus more convenient in use. Mixer is an additional option to the tempering bowl. Dimensional size 470 х 540 х 500 mm; Weight 19 kg; Loading capacity 10 – 20 kg; Minimum loading capacity 10 kg; Electric power supply 220 V ~ 50 Hz; Power intake 300 W/h; Housing material Stainless steel AISI 304; Bowl material Stainless steel AISI 304; Heating range 20 – 50 °C; Rotation speed 30; 45 rpm; Number of speeds 2; Speed adjustment Yes
Request for a quoteSlovenia
Cocoa butter kept in the Incubator for two days at a stable temperature of 32.7 ° C, slowly get over crystallized. This butter gets a pasty consistency, which Western colleagues call "SILK." These are the crystals that we create in chocolate during tempering, only in pure form. Using "SILK" is very convenient, especially for tempering small volumes of chocolate, when you need to temper a little, but often In fact - you have a stainless steel tank heated to a certain temperature. You can put in both cold hard cocoa butter or hot non-tempered one. Then you put the container in the unit with the given stable temperature and leave it for 12-24 (or more) hours until the magic happens in the Incubator and the butter will turn into a thick paste - ideal for adding to the product. Dimensional size 320 x 220 x 230 mm; Weight 2 kg; Loading capacity 2 kg; Electric power supply 220 V ~ 50 Hz; Power intake 0.1 kW/h; Material Stainless Steel AISI 304; Heating range 20 - 50 °С
Request for a quoteWe design easy to use equipment for bean-to-bar craft. KADZAMA is a company founded in 2012 and guided by a chocolatier Dmitry Mateychik. Products we create are based on his experience as a craftsman and businessman and feedback of chocolatiers all over the world we collaborate with. We are here to discover and comprehend problems entrepreneurs face and bring technological solutions in order to improve the way they do their best products. Chocology and technology. We are experts in bean-to-bar production and our sollutions are powered by knowledge and practice. We set up a chocolatier business school to explore the science of chocolate, to test our innovations and to teach and inspire people to do genuine refined chocolate. Now you decide, how delicious your chocolate is. Taste is under your control. KADZAMA equipment is good for: •Chocolate (from beans, cocoa masses and ready chocolate); •Nut pastes; •Hummus, urbech and other pasty snacks; •Flour from the solid ingredients — buckwheat, rice, peas, etc. •Water, poppy, almonds, cedar based milk. The most important thing is that our equipment is a tool for your imagination. How about sugar-free or emulsifier-free chocolate? Or a chocolate with healthy bioadditives? — It's up to you!
Manufacturer/ Producer
Proletarska cesta 4, 1000 Ljubljana, Slovenia
1000 Ljubljana - Slovenia
Germany
Cocoa nibs are small pieces of the natural roasted cocoa bean. Very nutritious and healthy. A superfood with all the aroma of cocoa. Crunchy and with a delicious and intense flavour of pure, slightly bitter chocolate. They are rich in protein and healthy fats. Nibs are the cocoa beans that have been roasted, peeled and broken into smaller pieces. Likewise, being in their original form, they are not added with extra fats or unnecessary sugars. High in fibre, protein, iron, magnesium and potassium. You can enjoy them with fruit, cereal, ice cream or your favorite yogurt. They can even be used to decorate pastries or added to smoothies.
Request for a quoteSpain
•You can dispense: bonbon, liqueur bonbon and praline bonbon. •The chocolate can have solid particles up to 3 mm thick. •Model manufactured according to production needs and adapted to the customer's moulds. •The dosing area, both the tank and the dosing nozzles, are heated to facilitate the hot dosing of the chocolate at an adjustable temperature, ensuring an ideal condition of the product. •Volumetric dosing. •The conveyor belt incorporates a vibration system at the product outlet to eliminate any bubbles that may have originated in the product during dosing. •Removable head for easy cleaning and with the possibility of being interchangeable. •A tray loader can be added at the beginning of the belt or a topping unit after dosing.
Request for a quoteCreate one request and get multiple quotes form verified suppliers.