MAGIC TEMPER ALPHA
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£1,300.00 (ex VAT)
- Product Code: MAGIC TEMPER ALPHA
Product Status : 4-6 Week Lead Time
Product Status : 4-6 Week Lead Time
The latest addition to the family, the Magic Temper Alpha allows easy tempering by seeding (for daily productions up to 70kg).
How? It's simple, fast and above all effective! The Magic Temper's cocoa
butter cream acts directly on the stable crystals, so tempering is 100%
safe and above all repeatable!
What? Absolutely everything that contains cocoa butter! Whether it be
chocolate couvertures, decorations, but even more surprisingly ganaches,
pralines, spreads, gianduja, namélaka...
Why? The textures and viscosities are incomparable, the demoulding is
perfect, the breakage is clean and the shine is there! But above all,
you will be able to remove from the moulds much more quickly than with
the traditional method, without any risk of bleaching! This avoids the
contamination of flavours linked to tempering on marble!
Connected via a dedicated app and controlled from your smartphone, its sleek design will look great on your worktop!
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 to 240V monophase 50/60hz, 12volt, 5A, 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!
The new arrival in the MAGIC Temper family.
The MAGIC Temper Alpha is the smallest version of all the MAGIC Tempers. With a content of 500 g of cocoa butter (divided into two containers to avoid any interruption in the manufacturing process), you can seed up to 70 kg of chocolate per full batch.
This is the optimal solution for small producers with lower output and budget.
The milk chocolate was seeded with the MAGIC Temper and stored at 31°C for use. After the application, the heating was switched off and the chocolate was no longer touched. After about 1.5 hours it is still at 29.6°C and begins to solidify. An hour later the temperature has risen and the chocolate is almost hard.
Crystallization, crystal form, heat of crystallization -fascinating
CODE : 38630
