Dip, coat or drizzle

23 October, 2009
Page 18 

KeyChoc has launched new processing machines, designed to appeal to bakers and patissiers.

Made from food-grade stainless steel, the machines are suitable for dipping items in chocolate, drizzling chocolate on to cakes or patisserie and coating tray-bakes. The new MM series includes the KeyChoc MM08 Moulding Machine, a table-top-sized processor, capable of tempering chocolate in small quantities. It holds up to 8kg of chocolate at a precise temperature, while a spinning wheel keeps the chocolate moving.

The CH range of melting and holding tanks has an accurate digital temperature control, suitable for melting and tempering chocolate and holding it at the same temperature.

www.keychoc.com





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