Incubator for the food industry

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The KADZAMA Cocoa Butter Crystals Incubator is a professional-grade device engineered to produce a stable form of cocoa butter crystals, commonly referred to as "silk." This "silk" serves as a powerful seeding agent, streamlining the tempering process for chocolate, pralines, ganaches, and various fillings. Usage of «silk« is very convenient, especially for fast tempering of the small chocolate batches. Just fill the incubator with cocoa butter and keep it at the stable temperature of 32.7ºC. Who Is It For? Ideal for artisan chocolatiers, pastry chefs, and small to medium chocolate production facilities, this incubator ensures consistent results, saves time, and minimizes tempering errors. Whether you run a chocolate shop, bakery, or confectionery lab, this tool helps streamline production and improve product quality. How It Works: Load up to 2 kg of cocoa butter into the stainless steel container. Set the precise temperature between 20–50°C to create stable beta crystals. After 12–24 hours, your cocoa butter “silk” is ready to use. Add just 0.2–0.3% of the silk to melted chocolate at the correct working temperature for instant tempering. Key Features: Capacity: Holds up to 2 kg of cocoa butter, more than most competing models. Precise Temperature Control: Maintains an optimal range of 20–50°C for stable beta crystals. Durable Stainless Steel Construction: Ensures hygiene, longevity, and easy cleaning. Energy-Efficient Design: Consumes only 0.1 kW, making it cost-effective for continuous use. Compact & Space-Saving: Fits easily in any kitchen or chocolate workshop. Use pastry bags for more convenient work or in case of the need for partial loading.