In our online shop you can find machines, accessories and tools to make all your chocolate creations. From enrobing machines for chocolate suitable for surrogates or coatings that do not require tempering, to tanks for melted chocolate, from industrial tempering machines to spray dispensers for decorations: a selection of articles ideal to meet the production needs of large confectionery industries, chocolate shops, pastry shops and all those activities that wish to offer their customers refined and delicious cocoa-based creations.
Which professional chocolate equipment can I buy on Ristoattrezzature?
In our online shop you will find, at the best price on the market, a wide range of professional chocolate articles:
- Tempering accessories
- Chocolatier
- Chocolate pouring machine
- Chocolate Coating Machines
- Filling-Dosing Machines
- Chocolate Filling Machines
- Rotary Filling Machines for Chocolate
- Chocolate Spray Dispenser
- Melting Tank
- Chocolate Tempering Machines
Why is it necessary to temper chocolate?
Temperingchocolate is an essential technique to learn and use in order to produce beautiful sweet creations of the highest quality. Tempering chocolate, or pre-crystallisation, is a process that involves forming the necessary amount of stable crystals for the product to last. The person responsible for pre-crystallisation is cocoa butter, a fat that can crystallise in different forms and with different melting points. The highest melting point is 36°C, so to really melt chocolate we would have to bring it to temperatures above 40°C.
Chocolate must therefore be tempered in order to obtain only stable crystals and thus a brilliant, long-lasting, fluid end product with more flavour, more crunch and more lustre. To check that you have tempered the chocolate correctly, place a small amount of the product on the tip of a knife: if the chocolate becomes hard and shiny in a short time (1-2 minutes), it means you have done a great job!
What is a chocolate melting tank?
Professional melting tanks are designed for melting large quantities of chocolate to be placed in professional tempering or enrobing machines. In order to respect the organoleptic properties of the chocolate, the heating inside the tank is done by a bain-marie system, controlled by a temperature controller. The chocolate tank is generally also equipped with a heated cavity piping system to transport the melted chocolate to the machines for which it is intended.
Would you like to receive information on professional equipment for your chocolate creations?
Contact us now to realise your dream of setting up the bar you have always wanted. Shopping at Ristoattrezzature has never been easier and safer!
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