Don't bother with tempering and enrobing. Let the machines do it for you.

Equipment from KADZAMA

Inventory from KADZAMA

We recommend inventory, and you determine the quantity you need

Chocolate molds

Classic and themed chocolate molds
from KADZAMA

Additional inventory and equipment

Something that will come in handy in the kitchen.

1. Loading chocolate.

   Automatic tempering machine KADZAMA holds up to 30 kg of chocolate. You can load the mass both in solid and liquid form. If in solid, then you are required to place the chocolate in the container and start the heating function. When the chocolate is completely in a liquid form, press the pre-crystallization button and the chocolate will begin to circulate and prepare for work. It will take 15 minutes at most, after which you can get to work: cast chocolate bar or attach the enrobing table for candies.

2. Production of bars and enrobed candies.

   Once the chocolate is pre-crystallized (tempered), you can start to fill the molds. The flow of chocolate coming out of the auger (faucet) can be left continuous or you can turn on the dosing function, which will allow, by pressing the pedal, to deposit exactly as much chocolate as you need (in grams). The dose in grams is set in the settings by pressing a couple of buttons. This is extremely helpful if you need speed! The filled molds are then placed on a vibrating table to tap off any air bubbles from the chocolate. The table is included with a tempering machine package.

   Enrobing the candies. Those who know what manual enrobing is, how long and dirty it can be, dream of an automatic enrobing table. If you have such a table, then you simply put the sliced filling on a moving net that will roll your products through the chocolate wall of liquid tempered chocolate. The blower will blow off excess chocolate from the candies, and a special tapping mechanism will distribute the chocolate evenly over the product, after which everything ready will get on the parchment paper. Next, you move the candies to a baking tray for complete crystallization. That’s all. No forks for enrobing, chocolate constantly hardening in a bowl, and all that is associated with manual enrobing.

3. Production of chopped chocolate and mendiants.

   As long as you don’t have a task of producing bars and candies, the chocolate in the tempering machine will always be ready for the production of other products that expand your offer range, for example, chopped chocolate and mendiants. Moreover, the automatic tempering machine allows you to connect additional modules to it, for example, a robot chocolate dispenser from KADZAMA, and program it for various scenarios of precise depositon of chocolate: the production of complex bas-reliefs or calligraphy with chocolate on cakes, gingerbread or cookies.