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Tempering machines are a type of equipment used in the food industry. They are used for tempering chocolate. They let you obtain the required consistency of a chocolate mass for creating decorations for confectionery products, icings, and candies. They allow you to choose the correct temperature settings for each type of raw input (dark chocolate, milk chocolate, white chocolate). These devices mainly run in fully automatic mode, and they can keep the product in a molten state for a long period of time. After cooling, the tempered products take on uniform color, a pleasant sheen, and a distinctive brittleness

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