We offer our customers Tempering Machines. Real chocolate contains cocoa butter, which is extracted from the cocoa or cacao bean. Cocoa butter is an expensive ingredient which has some unusual characteristics or quirks. Because of the nature of cocoa butter, real chocolate requires going through a special procedure during the melting process called tempering , which re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper sheen, snap and taste.
Additionally, and of vital importance, tempering prevents bloom, where the cocoa butter separates from the cocoa solids and comes to the surface, turning the chocolate whitish or grayish in color. If you are making candy or dipping items that wont be consumed within a day or so, tempering is absolutely mandatory for all real chocolate.
Varsha Engineering company offers a complete range of chocolate-moulds, tempering and moulding machines to the demands of the chocolatier. With over 20 years of experience, VEC knows exactly what you need for the production of high quality chocolates!
VEC 30 tempering and moulding machine with vibrating table and a 30 kg. capacity for moulding chocolates and hollow figures. The large capacity of this machine, combined with the wheel and vibrating table, makes it a must have for any busy chocolate business.
Maximum Capacity: 30 kg
Dimensions (feet): 850mm x 650mm x 1100mm