Innovations
Our innovations
Discover in preview our new litte ONE SHOT

Small and strong, the ONE-CHOC offers a unique flexibility for the small chocolatier. Next to traditional one shot depositing into moulds, it is perfectly suited for one shot depositing directly onto a plate.

Very compact, very versatile, easy 
understood, easy to operate !

Discover it on our stand at the SALON DU CHOCOLAT in Paris from Oct 31 to Nov 2, stand D 11.


THE CRYSTAL RANGE IS RENEWED !

New touch screen with control of the heating zones, for more precision.

· Easy and quick displaying parameters
· Working in conveyor cycles
· Dosing head control
· Recording of 8 crystallization curves

Available on the CRYSTAL 185 rs3 - 285 rs4 - 305 rs5

New tempering devices

Discover our novelties regarding tempering process, to ensure the best chocolate quality.


The EXOTHERM SMART
To calculate the chocolate crystallisation and allow a perfect chocolate cooling.

The MAGIC TEMPER
To temper the cocoa butter to introduce in the chocolate mass you need to temper (ganache, pralines, chocolate)

More details in the section "Our ranges" - "Other equipment"

New Enrober CRYSTAL 305 RS5

As the enrobers temperers of the CRYSTAL range, it is equipped with the exclusive tempering system TCR in continuous, with de-crystallization, to always have a high quality of chocolate, for long time.