Small volumes - Import export

The assembled dropper “Evening 30 ml” is a high-quality and reliable product designed to provide precise and controlled dispensing of liquids. It features a black teat and a white PP collar, giving it a sleek and professional appearance. The dropper is equipped with a DIN18 thread, ensuring compatibility with a wide range of bottles. One of the standout features of this dropper is its 77 mm straight-tip glass pipette. The glass construction ensures the purity and integrity of the liquid being dispensed, making it ideal for pharmaceutical, cosmetic, and personal care applications. The straight-tip design allows for easy and accurate dispensing, minimizing the risk of spills or wastage. The dropper has a capacity of 30 ml, making it suitable for both small-scale and larger volume applications. It is assembled with precision to ensure a secure and leak-proof fit, providing peace of mind during use.

Small version of the crystal incubator for cocoa butter from KADZAMA. Good for experimenting and developing new recipes.Both our versions of the incubator work the same way: if the cocoa butter is kept in the incubator for two days at a stable temperature, then the butter slowly, but inevitable over crystallize. This over cristalized butter has a pasty consistency, and this method of the tempering has a name "silk." To use "silk" is very convenient, especially when tempering small volumes of chocolate, when you need to temper a little, but often. You need to put in the Incubator cold or hot cocoa butter. To set temperature and leave it for 12-24 (or more) hours until the magic happens and the butter turns into a thick paste - ideal for adding to the product.

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

BASIC AND FUNCTIONAL BALER FOR MAKING THE BEST MILL-SIZED BALE IN THE MOST EFFICIENT WAY Very competitively priced, quick ROI – return on investment. MOST SUITABLE FOR: -Printers and Cardboard-making plants, where material is air-fed, shredded or trimmed. -This is the ideal baler for most grades of shredded paper, cardboard, packaging and as well as other technical fibres. - for baling cardboard boxes, suitable for less intensive work.