Incubator for the food industry

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Mini Incubator for Cocoa Butter Crystals – Compact Solution for Perfect Tempering The Mini Incubator for Cocoa Butter Crystals is a compact and efficient tool designed for chocolatiers, pastry chefs, and small-scale confectionery production. It produces stable beta crystals of cocoa butter (“silk”), allowing for quick and precise chocolate tempering without traditional seeding methods. Simply add 0.2–0.3% of the silk to melted chocolate, and achieve a perfect temper with a glossy finish, smooth texture, and crisp snap every time. A small version of our crystal incubator for cocoa butter crystals. Great for experimenting and creating new recipes. Who Is It For? This mini incubator is perfect for small laboratories, workshops, trade fairs, masterclasses, and exhibitions, where space and mobility are key. Whether you’re demonstrating tempering techniques at a chocolate festival or working in a small production space, this tool ensures consistent results with minimal effort. How It Works: Load cocoa butter into the stainless steel container. Set the precise temperature to create stable beta crystals. After 12–24 hours, the cocoa butter silk is ready to use. Add just 0.2–0.3% of the silk to melted chocolate for instant tempering. Key Features: Compact & portable – ideal for mobile setups, exhibitions, and small-scale production. Fast and precise tempering – produces stable beta crystals in 12–24 hours.