EZ Temper Seed Generator for Tempering Chocolate

Description

EZ Temper Seed Generator for Tempering Chocolate.
This machine is 00 new. Getting out of chocolate business. Great way to quickly temper chocolate.
Perfectly tempered chocolate is glossy, evenly coloured and snaps crisply when broken. But it has not always been easy to attain this level of perfection. The EZtemper seed generator guarantees this result every time. Designed specifically for the small-to-medium production facility, the EZtemper offers an economical, efficient and speedy method of producing perfectly tempered chocolate.
EZtemper produces and maintains a constant supply of crystallized cocoa butter which we call silk. When introduced in minute quantities to chocolate mass, which is at the appropriate temperature, will instantly temper it.
◼︎ A Faster Production Cycle
Once your product has reached working temperature, seed it with the appropriate amount of the cocoa butter silk produced by EZtemper and within one minute it will be in perfect temper and ready to use. **Note: it is not necessary to heat the product to 45° C and then bring back down - just get it melted and at 33.5° C**
◼︎ Cost Savings
With perfect temper guaranteed, product wastage will be reduced.
Using the silk produced by EZtemper means you can work at higher temperatures and adjust the viscosity of your product. You can pour thinner shells and use less product when enrobing.
With EZtemper you can reduce product costs by making gianduja on site. Add melted chocolate to hazelnut paste, cool then add the appropriate amount of silk (0.1-1.0%). Immediately you can mold, produce bars or stockpile gianduja.
◼︎ Improved Product Quality
EZtemper can quickly and economically temper ganache. Most chocolatiers believe that a tempered ganache has a better mouth feel, a longer shelf life and is less likely to cause bloom.
Ganache tempered with Eztemper silk can be cut within hours and dipped the same day.
With the silk you can make bean to bar chocolate mass without additional cocoa butter and/or lecithin. The mass can be tempered almost instantly and be ready for molding into bars or for stockpiling.
Two-ingredient bean to bar manufacturers should check out the User Guide tab on this website for instructions on how to extract cocoa butter from your own chocolate liquor for use in the EZtemper.