The last phase in the chocolate making process is tempering or crystallizing the chocolate. That is why a good tempering machine is one of the most important devices for chocolatiers and other people who produce chocolate professionally. The chocolate is cooled in a short time and brought back to temperature. The machines are completely sealed, without influencing humidity or outside temperatures.
The company Benier works together with a number of renowned machine manufacturers who, in addition to their standard machines, are also willing to make Tailermade machines to fulfill a particular product. We are our point of contact for supplying parts and service for our partners.
We are happy to come by on location without any obligation and to see what we can do for each other.