The Best Place To Buy Or Sell Secondhand Shop Fittings, Display Cases And Drinks Fridges
2.80 m wide
1.10 m length
In a good condition used for 4 years without floor, already in pieces.
£3000 £1500 inc. VAT
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.
DataVan Bravo EPoS System
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