The final stage in the chocolate making process is tempering or crystallizing the chocolate. Therefore, a good tempering machine is one of the most important pieces of equipment for chocolatiers and other people who professionally produce chocolate. The chocolate is cooled down in a short time by means of this machine and brought up to temperature again. The machines are completely closed, without being influenced by humidity or temperatures from outside. Technical Bureau Benier is the right place for you for the best tempering machines.
Technical Bureau Benier
The Benier company was founded by Dolf Benier in 1976. Over the years we have grown into an important supplier of machines for the confectionery, chocolate and confectionery industry. The company was taken over by Hans Benier in 1996 and is located in Roosendaal. We focus on the market throughout the Netherlands and, for a number of agencies, also throughout the Benelux. Our company works together with a number of recognized machine manufacturers, who, in addition to their standard machines, are also willing to make tailor-made machines to fulfill the customer’s product wishes. We are the point of contact for our partners for the supply of parts and service. Our partners are:
- FEA Electrostatic Food Coating
- MC Automations
- Sollich
- Chocotech
- Hebenstreit
- Errebi
- Holland systems
- Bakon
- Behaeltertec
- Tonelli
- Diosna
Contact
Do you need help finding a tempering machine? Our experienced employees are happy to advise you! We are located at 21 Hoge Langendijk in Roosendaal. For more information or questions, please contact us. You can call us, email us or fill in the contact form. In addition, you can also request a quote on our website so that you already have a price indication. We are willing to visit you without any obligation so that we can see what we can do for each other.