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Mini-production of nut pastes and urbeches | All kits

Make the pastes the way they should be.

A set of compact professional equipment for the production of natural urbech, healthy nut and chocolate spreads.
What you can do:
  • Emulsion paste (also with chocolate)
  • Fatty paste (including with chocolate)
  • Urbech
Additionally
  • Chopped chocolate
  • Mendiants
Recommended kit configuration

Equipment from KADZAMA

Melangeur 7 kg CE
3 450 € / pc.
2 pc.
Chocolate tempering bowl (mini)
625 € / pc.
Mini incubator for cocoa butter crystals (Easy tempering machine)
550 € / pc.
The kit is more profitable
5 250 € 4 935 €
Benefit: 315 €

Inventory from KADZAMA

We recommend inventory, and you determine the quantity you need

Difficult choice?

Leave a request for a consultation and we will help you decide.

Additional inventory and equipment

Something that will come in handy in the kitchen.

  • Refrigerator
  • storage racks
  • Desktop
  • high-capacity microwave
  • Libra
  • hair dryer (better construction)
  • Blender
  • Mixer
  • cutter (this is such a big blender)
  • Stove (gas, electric or induction)
  • Freezer
  • Large containers
  • Small containers
  • silicone spatula
  • Spatulas
  • Scrapers
  • The palette
  • Whisk
  • Silicone Mat
  • Large saucepan
  • A small saucepan
  • Sieve
  • Scissors
  • Pastry bags (+ attachments)
  • Office knife
  • confectionery paper
  • disposable bags
  • Transfer film
  • Latex gloves
  • kandurin brush
How it works

The kit of equipment allows you to produce chocolate from cocoa beans to bars (Bean-to-Bar), as well as from chocolate mass (cocoa liquor) or ready-made chocolate.

Learn more

  1. Grinding

    To turn nuts into paste, you need a stone mill - the melangeur. The melangeur has two stone runners (wheels) that "ride" on a bottom stone. Everything that a stone hits is crushed. Thus, after pouring the crushed nuts into the melangeur, after a while a homogeneous, well-grated mass is obtained. According to the same principle, chocolate is made from cocoa mass or nibs: you load all the ingredients in the melangeur in the correct order in accordance with the recipe, and after 48-72 hours of continuous operation, the melangeur will prepare the chocolate.

  2. Melting and storage of chocolate

    For a small production of pastes with chocolate in the composition, you will need mini-bowls that will keep different types of chocolate in a liquid state. In the preparation of pastes, you can do without them, but if you are planning at least a small, but continuous production, you will always need chocolate, and therefore it is much easier just take the already melted one from the container than to dissolve it manually in the microwave or in a water bath each time. We recommend taking two bowl so that you always have several types of chocolate ready, for example, milk and dark. Or dark and white.

  3. Precrystallization

    Few people know that pre-crystallization is necessary to improve the texture of a paste with cocoa butter inclusion and prevent the delamination. Cocoa butter is a stable fat whose job is to bind all the ingredients together and maintain a uniform paste consistency. The pre-crystallized (tempered) paste will retain its attractive presentation for much longer. The mini-incubator for cocoa butter crystals will allow you to prepare quickly the so-called "silk" - a concentrate of stable cocoa butter crystals. All you need to do to pre-crystallize the paste is to add 0.2% of the total weight of the paste and mix thoroughly. And no more tempering on the table or dancing by the microwave.

KADZAMA equipment kits for different tasksbeta
Take the first steps in your kitchen or complete the shop with a capacity of up to 5 tons of chocolate per month.
Mini production of bon-bons
Mini-production of chocolate bars and chopped chocolate
Mini-production of nut pastes and urbeches
Mini-production of truffles
Mini-production of chocolate candies and dragees
Mini-production of chocolate dragees
More kits are on the way...
That's it!
We will contact you in our working hours.
Thank you!
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