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Semi-automatic production of chocolate bars, truffles and enrobed chocolate candies | All kits

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

Do you value speed and comfort? Then you will definitely like it when one machine melts and precrystallizes the chocolate, and the other does the tedious work of enrobing. You will only have to press the buttons.
What you can do:
  • Enrobed candies
  • Snack bars
  • Chocolate bars
  • Truffles
    Additionally:
    • Mendiants
    • Chopped chocolate
Recommended kit configuration

What's included

Automatic tempering machine
10 900 € / pc.
Chocolate enrobing machine 200 mm
7 000 € / pc.
Guitar candy slicer (string cutting)
1 480 € / pc.
Carriage for a guitar candy slicer
390 € / pc.
The kit is more profitable
19 770 € 18 900 €
Benefit: 870 €

We recommend

Equipment and inventory to effectively complete the kit.

Template 20 mm
69 € / pc.
Template 25 mm
69 € / pc.
Template 30 mm
69 € / pc.
Template 40 mm
69 € / pc.
Frame for stuffing 5mm, stainless steel
18 € / pc.
Frame for stuffing 10 mm, stainless steel
21 € / pc.
Frame for stuffing 15 mm, stainless steel
27 € / pc.
Stack trolley for confectionery
390 € / pc.
Frame for stuffing 22,5 mm, stainless steel
34 € / pc.
Frame for stuffing 30 mm, stainless steel
40 € / pc.
Frame for stuffing, 10 mm (mini)
15 € / pc.
Frame for stuffing, 15 mm (mini)
17 € / pc.
Frame for stuffing, 22,5 mm (mini)
22 € / pc.
Frame for stuffing, 30 mm (mini)
26 € / pc.
Tray
21 € / pc.
Difficult choice?

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

Chocolate molds

Classic and themed chocolate molds from KADZAMA

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

Kit of equipment for the production on the base of ready-made chocolate.

Learn more

  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.

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.
Semi-automatic production of chocolate products from cocoa liquor/cocoa mass.
Bean-to-bar Comfort
Semi-automatic production of chocolate bars, truffles and enrobed chocolate candies
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...
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