vk-pixel
/ PRO kits

Kits

Open a cafe with your own mini manufacture of chocolate or launch a small factory and seriously dive into the craft chocolate philosophy using professional KADZAMA equipment!

Ready-made kits for your task
K-1
For starting a chocolate-based business or expanding a coffee shop product line.
Based on chocolate mass
100 — 1000
kg per month
K-2
The K-2 set is supplemented with equipment for sweets and dragee. Start the production of bars and sweets from classic craft chocolate at low cost or create chocolate and paste recipes with your own ingredients and additives.
Based on chocolate mass
Based on cocoa liquor
1000 — 5000
kg per month
K-2 Plus
The K-2 Plus set is an extended version of the K-2 set and is aimed not only at the production of chocolate bars, nut pastas, hummus, urbec and other pasty snacks, flour from solid ingredients, but also on the production of sweets, marmalade and dragee.
Based on chocolate mass
Based on cocoa liquor
1000 — 5000
kg per month
K-3
Set for the cocoa bean-based chocolate production. For advanced chocolatiers.
Based on chocolate mass
Based on cocoa liquor
Bean to bar
1000 — 5000
kg per month
K-3 Plus
The K-3 Plus set is an extended version of the K-3 set and is aimed not only at the production of chocolate bars, nut pastes, urbec and other pasty snacks, flour from solid ingredients, but also on the production of sweets, marmalade and dragee.
Based on chocolate mass
Based on cocoa liquor
Bean to bar
1000 — 5000
kg per month
K-1 The optimal set to start working with chocolate. Open a boutique with production or equip a corner in a coffee shop -– let it be the best on your street!
Products:
  • Chocolate bars
  • Chocolate candies and marmalade
  • Dragee
Production volume:
100 — 1000kg/month
Raw materials:
Based on chocolate mass
  1. Chocolate melting.

    For more comfortable melting of chocolate, we have developed a tank that holds up to 77 kg of product. You simply pour calets into it and wait until they melt. The tempering tank and the automatic tempering machine will also cope with this task, since they have a heating function, but their load is much less, which increases the production time due to additional loading. And in general it is less convenient.

  2. Tempering.

    Before going chocolate into work, it should be tempered. Tempering is a method of pre-crystallization, in other words -– the process of forming stable "right" cocoa butter crystals.

    In order to prepare liquid chocolate for work, you can resort to classical tempering methods (for example, to temper on a granite table), or you can put stable crystals to the chocolate from the outside by adding “silk”. Silk is cocoa butter in a pasty form, it’s crystals are in the state in which we bring them in the process of classical tempering. Silk can be made using an incubator for cocoa butter crystals. This method of pre-crystallization takes about half a minute, which is several times faster than any manual method of tempering.

  3. Production and packaging.

    Besides the production of equipment, we design molds for chocolate (including individual design) and packaging. The K-1 set contains all the necessary equipment for the production of the product: for chocolate bars - a vibrotable (to remove air bubbles from the filled mold), for marmalade and chocolates with fillings - a guitar for string cutting, for dragee -– a drageeing drum. We also recommend to purchase equipment that will facilitate and expedite the work: trays, PVC sheets, forks for enrobing and more.

An example of a planning solution for a small store with its own mini-production.
Total floor area: 39m2
The list of additional necessary and useful inventory for the production

Not included, sold separately

A Refrigerator
Storage racks
A Desk
A High displacement microwave
A Scale
A Hair dryer
A Blender
A Mixer
A Cater (this is a blender)
Induction Tiles
A Frozen Machine
Large containers
Small containers
A silicone spatula
A spatula
Forks to work with chocolate
Scrapers
A Pallet
A Whisk
A Silicone mat
A Large stewpan
A Small stewpan
A Sifter
Scissors
Pastry Bag Nozzles
A Stationery knife
Confectionery paper
Disposable Bags
A Transferable tape
A Silicone syringe
Latex gloves
A brush for Candurin
Ribbons
Paper liners
Packages
Scotch tape

Get a personal offer for the kit K-1
"Start the production of classic craft chocolate at low cost or make chocolate recipes and pastes with your own ingredients and additives. "
Products:
  • Chocolate bars
  • Chocolate and nut pastes
  • Hummus, urbec and other pasty snacks
  • Flour from solid ingredients (buckwheat, rice, peas, etc.)
Production volume:
1000 — 5000kg/month
Raw materials:
Based on chocolate mass
Based on cocoa liquor

The K-2 set is aimed at the production of chocolate bars, nut pastes, hummus, urbec and other pasty snacks, flour from solid ingredients.

  1. Grinding.

    Chocolate production is based on grated cocoa (cocoa liquor). Cocoa liquor is preliminary ground cocoa beans without additional ingredients. The cost of cocoa liquor is much cheaper than the cost of branded ready chocolate - it allows you to achieve a low cost of chocolate production.

    In order to make chocolate, you need a mill -– melangeur. To speed up the production of chocolate - add melted cocoa liquor to the melangeur. For that to happen, a melting tank is included in the kit. While the chocolate is melting, prepare all the ingredients. Make powdered sugar with a sugar grinder. We offer to make powder by yourself as sugar in the form of sand is much cheaper than powder. Using powdered sugar noticeably speeds up the process of making chocolate. For quick tempering the kit includes an incubator of cocoa butter crystals, which transforms a piece of cocoa butter into a paste with ideal cocoa crystals called “silk”. Choose other ingredients to your taste, based on your recipe. Melangeur allows you to use different recipes: with and without sugar, with salt, with and without lecithin, with bioadditives or flavorings.

    Load all the ingredients into the melangeur and let it work for 12 to 72 hours.

    In the kit, we offer to have melangeurs of different loading. 57 kg melangeurs gives you volume. But the 7 kg melangeur is perfect for experiments and testing recipes.

  2. Unloading.

    The finished chocolate in the melangeur is runny and warm. When it’s done, it must be drained and implemented or stored for future use. During the unloading chocolate into a gastronome container we recommend to use a vibrotable - it will ideally clean the chocolate of possible non-ground elements or from offending small items that could accidentally get into the melangeur during production (but you did not notice). The set includes a trolley for gastronome containers, which facilitates the process of moving heavy gastronome containers with chocolate.

  3. Tempering or molding for storage.

    Tempering: Unload the required amount of chocolate into the melting tank so that it does not solidify. The melting tank is paired with an automatic tempering machine, uploading molten chocolate into it as needed. Remember that only temperamental chocolate can be used for production.

    Molding: ready-made non-tempered mass could be poured into molds - briquettes as an example - and stored in the warehouse on demand.

  4. Product creation and packaging.

    Using an automatic tempering machine, pour the chocolate into molds. To remove air bubbles from the molds put them on a vibrotable for about 10 seconds. About the molds: there are a large number of molds of any format in our assortment: classic bar, elongated bar, medal, large and small bas-relief, business card, etc. - the manager will tell and show you everything. And if you couldn’t choose shapes to taste, then we are ready to develop unique shapes for you with an individual design. Apart from molds, we can provide you with packaging that meets the requirements for transportation and storage of chocolate products. We also recommend purchasing equipment that will facilitate and speed up the work: trays, PVC sheets, forks for enrobing and more.

An example of a planning solution for a equipped modular workshop.
Total floor area: 98m2
The list of additional necessary and useful inventory for the production

Not included, sold separately

A Refrigerator
Storage racks
A Desk
A High displacement microwave
A Scale
A Hair dryer
A Blender
A Mixer
A Cater (this is a blender)
Induction Tiles
A Frozen Machine
Large containers
Small containers
A silicone spatula
A spatula
Forks to work with chocolate
Scrapers
A Pallet
A Whisk
A Silicone mat
A Large stewpan
A Small stewpan
A Sifter
Scissors
Pastry Bag Nozzles
A Stationery knife
Confectionery paper
Disposable Bags
A Transferable tape
A Silicone syringe
Latex gloves
A brush for Candurin
Ribbons
Paper liners
Packages
Scotch tape

Get a personal offer for the kit K-2
The K-2 set is supplemented with equipment for sweets and dragee. Start the production of bars and sweets from classic craft chocolate at low cost or create chocolate and paste recipes with your own ingredients and additives.
Products:
  • Chocolate bars
  • Chocolate candies and marmalade
  • Dragee
  • Chocolate and nut pastes
  • Hummus, urbec and other pasty snacks
  • Flour from solid ingredients (buckwheat, rice, peas, etc.)
Production volume:
1000 — 5000kg/month
Raw materials:
Based on chocolate mass
Based on cocoa liquor

The K-2 Plus set is an extended version of the K-2 set and is aimed not only at the production of chocolate bars, nut pastas, hummus, urbec and other pasty snacks, flour from solid ingredients, but also on the production of sweets, marmalade and dragee.

  1. Grinding.

    Chocolate production is based on cocoa liquor. Cocoa liquor is preliminary ground cocoa beans without additional ingredients. The cost of cocoa liquor is much cheaper than the cost of finished branded chocolate - it allows you to achieve a low cost of chocolate production.

    In order to make chocolate, you need a melangeur. Before loading cocoa liquor into the melangeur, it must be melted. For that to happen, a melting tank is included in the kit. While the chocolate is melting, prepare all the ingredients. Make powdered sugar with a sugar grinder. We suggest to make powder by yourself as sugar in the form of sand is much cheaper than powder. Using powdered sugar noticeably speeds up the process of making chocolate. For quick tempering the kit includes an incubator of cocoa butter crystals, which transforms a piece of cocoa butter into a paste with ideal cocoa crystals called “silk”. Choose other ingredients to your taste, based on your recipe. Melangeur allows you to use different recipes: with and without sugar, with salt, with and without lecithin, with bio supplements or flavorings.

    Load all the ingredients into the melangeur and let it work for 12 to 72 hours.

    In the kit, we offer to have melangeurs of different loading. 57 kg melangeurs gives you volume. But the 7 kg melangeur is perfect for experiments and testing recipes.

  2. Unloading.

    The finished chocolate in the melangeur is runny and warm. When it’s done, it must be drained and implemented or stored for future use. During the unloading chocolate into a gastronome container we recommend to use a vibrotable - it will ideally clean the chocolate of possible non-ground elements or from offending small items that could accidentally get into the melangeur during production (but you did not notice). The set includes a trolley for gastronome containers, which facilitates the process of moving heavy gastronome containers with chocolate.

  3. Tempering or molding for storage.

    Tempering: Unload the required amount of chocolate into the melting tank so that it does not solidify. The melting tank is paired with an automatic tempering machine, uploading molten chocolate into it as needed. Remember that only temperamental chocolate can be used for production.

    Forming: ready-made non-tempered mass could be poured into molds - briquettes as an example - and stored in the warehouse on demand.

  4. Product creation and packaging.

    Using an automatic tempering machine and/or chocolate tempering bowl with wheeled mixer, pour the chocolate into molds. To remove air bubbles from the molds put them on a vibrotable for about 10 seconds. About the molds: there are a large number of molds of any format in our assortment: classic bar, elongated bar, medal, large and small bas-relief, business card, etc. - the manager will tell and show you everything. And if you couldn’t choose shapes to taste, then we are ready to develop unique shapes for you with an individual design. Apart from molds, we can provide you with packaging that meets the requirements for transportation and storage of chocolate products. The K-2 Plus set, like the K-1 set, contains all the necessary equipment for the production of sweets, marmalade and dragee: for creating marmalade and chocolates with fillings - guitars for string cutting, for dragee - drageeing drums. We also recommend purchasing equipment that will facilitate and speed up the work: trays, PVC sheets, forks for enrobing and more.

K-2 Plus
An example of a planning solution for a equipped modular workshop.
Total floor area: 98m2
The list of additional necessary and useful inventory for the production

Not included, sold separately

A Refrigerator
Storage racks
A Desk
A High displacement microwave
A Scale
A Hair dryer
A Blender
A Mixer
A Cater (this is a blender)
Induction Tiles
A Frozen Machine
Large containers
Small containers
A silicone spatula
A spatula
Forks to work with chocolate
Scrapers
A Pallet
A Whisk
A Silicone mat
A Large stewpan
A Small stewpan
A Sifter
Scissors
Pastry Bag Nozzles
A Stationery knife
Confectionery paper
Disposable Bags
A Transferable tape
A Silicone syringe
Latex gloves
A brush for Candurin
Ribbons
Paper liners
Packages
Scotch tape

Get a personal offer for the kit K-2 Plus
A complete set of equipment for those who are used to getting things their own way. Control every stage of production, create a powerful team and become a Bean to bar legend!
Products:
  • Chocolate bars
  • Chocolate candies and marmalade
  • Dragee
  • Chocolate and nut pastes
  • Urbech and other pasty snacks.
  • Flour from solid ingredients (buckwheat, rice, peas, etc.)
Production volume:
1000 — 5000kg/month
Raw materials:
Based on chocolate mass
Based on cocoa liquor
Bean to bar

K-3 set is focused on elite bar chocolate production from cocoa beans. In addition, the set is perfect for the production of nut pastes, urbech and other snacks in the form of pastes and solid ingredients flour.

  1. Roasting.

    The taste of chocolate depends on bean roasting methods. An experienced craftsman won’t have a problem baking the beans in the furnace and oven. But if your frying experience is not rich enough or you are not ready to spend a lot of time, we propose to use more automated devices that will help to achieve a perfect result. One such machine is the Typhoon Roaster (a special edition of KADZAMA), made for roasting cocoa beans.

  2. Crushing and separation.

    Roasted cocoa beans must be crushed and peeled from natural protective shells. For that to happen, use a special grinder with a separator, which itself will separate the grains from the chaff and give you the perfect cocoa nibs, which you load into the mill.

  3. Grinding.

    Cocoa nibs are loaded into a mill - melanger. Please note that the most greasy ingredients are loaded into the melanger first. While the cocoa nibs are being chopped, prepare all the other ingredients. Make powdered sugar with a sugar grinder. We propose to make powder on your own because sugar in the form of sand is much cheaper than powder. Using powdered sugar greatly speeds up the process of chocolate making. Choose the rest of the ingredients to your taste, proceed from your recipe. Melangeur allows you to use different chocolate recipes: with and without sugar, with salt, with and without lecithin, with bio supplements or flavorings.

    Load all the ingredients into the melangeur and let it work for 12 to 72 hours.

    In the kit, we offer to take melangeurs of different loading. 57 melangeurs and 77 kg melangeurs are working machines for volume. But the 7 kg melangeur is perfect for experiments and testing recipes.

  4. Unloading.

    The finished chocolate in the melangeur is runny and warm. When it’s done, it must be drained and implemented or stored for future use. During the unloading chocolate into a gastronome container we recommend to use a vibrotable- it will ideally clean the chocolate of possible non-ground elements or from offending small items that could accidentally get into the melanger during production (but you did not notice). The set includes a trolley for gastronome containers, which facilitates the process of moving heavy gastronome containers with chocolate.

  5. Tempering or molding for storage.

    Tempering: Unload the required amount of chocolate into the melting tank to prevent the solidification of the mass. The melting tank is paired with an automatic tempering machine, uploading molten chocolate into it as needed. Remember that only temperamental chocolate can be used for production.

    Moulding: ready-made non-tempered mass can be poured into molds - for example, briquettes - and stored in the warehouse on demand.

  6. Product creation and packaging.

    Using an automatic tempering machine and\or chocolate tempering bowl with wheeled mixer, pour the chocolate into molds. To remove air bubbles from the molds put them on a vibrotable for about 10 seconds. About the molds: there are a large number of molds of any format in our assortment: classic bar, elongated bar, medal, large and small bas-relief, business card, etc. - the manageur will tell and show you everything. And if you couldn’t choose shapes to taste, then we are ready to develop unique shapes for you with an individual design.The K-3 Plus set contains all the necessary equipment for the production of sweets, marmalade and dragee: for creating marmalade and chocolates with fillings - guitars for string cutting, for dragee - drageeing drums. We also recommend purchasing equipment that will facilitate and speed up the work: trays, PVC sheets, forks for enrobing and more.

Total floor area: 196m2
The list of additional necessary and useful inventory for the production

Not included, sold separately

A Refrigerator
Storage racks
A Desk
A High displacement microwave
A Scale
A Hair dryer
A Blender
A Mixer
A Cater (this is a blender)
Induction Tiles
A Frozen Machine
Large containers
Small containers
A silicone spatula
A spatula
Forks to work with chocolate
Scrapers
A Pallet
A Whisk
A Silicone mat
A Large stewpan
A Small stewpan
A Sifter
Scissors
Pastry Bag Nozzles
A Stationery knife
Confectionery paper
Disposable Bags
A Transferable tape
A Silicone syringe
Latex gloves
A brush for Candurin
Ribbons
Paper liners
Packages
Scotch tape

Get a personal offer for the kit K-3
A complete set of equipment for those who are used to getting things their own way. Control every stage of production, create a powerful team and become a Bean to bar legend!
Products:
  • Chocolate bars
  • Chocolate candies and marmalade
  • Dragee
  • Chocolate and nut pastes
  • Urbech and other pasty snacks.
  • Flour from solid ingredients (buckwheat, rice, peas, etc.)
Production volume:
1000 — 5000kg/month
Raw materials:
Based on chocolate mass
Based on cocoa liquor
Bean to bar

The K-3 Plus set is an extended version of the K-3 set and is aimed not only at the production of chocolate bars, nut pastes, urbec and other pasty snacks, flour from solid ingredients, but also on the production of sweets, marmalade and dragee.

  1. Roasting.

    The taste of chocolate depends on bean roasting methods. An experienced craftsman won’t have a problem baking the beans in the furnace and oven. But if your frying experience is not rich enough or you are not ready to spend a lot of time, we propose to use more automated devices that will help to achieve a perfect result. One such machine is the Typhoon Roaster (a special edition of KADZAMA), made for roasting cocoa beans.

  2. Crushing and separation.

    Roasted cocoa beans must be crushed and peeled from natural protective shells. For that to happen, use a special grinder with a separator, which itself will separate the grains from the chaff and give you the perfect cocoa nibs, which you load into the mill.

  3. Grinding.

    Cocoa nibs are loaded into a mill - melanger. Please note that the most greasy ingredients are loaded into the melanger first. While the cocoa nibs are being chopped, prepare all the other ingredients. Make powdered sugar with a sugar grinder. We propose to make powder on your own because sugar in the form of sand is much cheaper than powder. Using powdered sugar greatly speeds up the process of chocolate making. Choose the rest of the ingredients to your taste, proceed from your recipe. Melangeur allows you to use different chocolate recipes: with and without sugar, with salt, with and without lecithin, with bio supplements or flavorings.

    Load all the ingredients into the melangeur and let it work for 12 to 72 hours.

    In the kit, we offer to take melangeurs of different loading. 57 melangeurs and 77 kg melangeurs are working machines for volume. But the 7 kg melangeur is perfect for experiments and testing recipes.

  4. Unloading.

    The finished chocolate in the melangeur is runny and warm. When it’s done, it must be drained and implemented or stored for future use. During the unloading chocolate into a gastronome container we recommend to use a vibrotable- it will ideally clean the chocolate of possible non-ground elements or from offending small items that could accidentally get into the melanger during production (but you did not notice). The set includes a trolley for gastronome containers, which facilitates the process of moving heavy gastronome containers with chocolate.

  5. Tempering or molding for storage.

    Tempering: Unload the required amount of chocolate into the melting tank to prevent the solidification of the mass. The melting tank is paired with an automatic tempering machine, uploading molten chocolate into it as needed. Remember that only temperamental chocolate can be used for production.

    Moulding: ready-made non-tempered mass can be poured into molds - for example, briquettes - and stored in the warehouse on demand.

  6. Product creation and packaging.

    Using an automatic tempering machine and\or chocolate tempering bowl with wheeled mixer, pour the chocolate into molds. To remove air bubbles from the molds put them on a vibrotable for about 10 seconds. About the molds: there are a large number of molds of any format in our assortment: classic bar, elongated bar, medal, large and small bas-relief, business card, etc. - the manageur will tell and show you everything. And if you couldn’t choose shapes to taste, then we are ready to develop unique shapes for you with an individual design.The K-3 Plus set contains all the necessary equipment for the production of sweets, marmalade and dragee: for creating marmalade and chocolates with fillings - guitars for string cutting, for dragee - drageeing drums. We also recommend purchasing equipment that will facilitate and speed up the work: trays, PVC sheets, forks for enrobing and more.

K-3 Plus
Total floor area: 196m2
The list of additional necessary and useful inventory for the production

Not included, sold separately

A Refrigerator
Storage racks
A Desk
A High displacement microwave
A Scale
A Hair dryer
A Blender
A Mixer
A Cater (this is a blender)
Induction Tiles
A Frozen Machine
Large containers
Small containers
A silicone spatula
A spatula
Forks to work with chocolate
Scrapers
A Pallet
A Whisk
A Silicone mat
A Large stewpan
A Small stewpan
A Sifter
Scissors
Pastry Bag Nozzles
A Stationery knife
Confectionery paper
Disposable Bags
A Transferable tape
A Silicone syringe
Latex gloves
A brush for Candurin
Ribbons
Paper liners
Packages
Scotch tape

Get a personal offer for the kit K-3 Plus

Drop us a line

Send your request. Our manager will contact you in a day

Necessary
Necessary
Necessary
That's it!
We will contact you in our working hours.
Thank you!
loading Sending...