Pushing the boundaries of chocolate tempering since 1946
The future of chocolate tempering lies in the process, and this process is the heart of our whole story.
Since 1946, Aasted has continuously advanced and perfected the chocolate tempering process.
This has resulted in our highly innovative tempering machines. Developed based on our extensive knowledge of chocolate, they provide our customers with flexibility and precision like no other tempering solution.
With our tempering machines, everything is possible. Whether you have a small handcrafted scale or a large multi-country production, we will find the best chocolate tempering machine solution for you.
Tempering lies at the heart of chocolate production
When it comes to chocolate, everything revolves around tempering. If you are in the chocolate industry, you are well aware of this fact. It is the starting point that defines your processing path and ultimately determines the quality of the final product.
Yet, chocolate tempering can pose significant challenges; it’s inherently sensitive to fluctuations in temperature, humidity, moisture, and agitation.
We have perfected the chocolate-tempering process with innovative machines, ensuring the best results and suitability for any production line.
Our machine induces the chocolate’s correct fat and size crystals, resulting in the perfect snap, a glossy effect and a smooth texture.
Experience Aasted’s tempering innovation up close
Discover up close the potential that our machinery can bring to your chocolate, bakery or confectionery production.
Book an onsite product demonstration with one of our machines and explore the array of possibilities for yourself.
Lower energy consumption
Minimized downtime
Better bloom stability
Less chocolate waste
Reduced cooling needs
Increased production output
Control cooling processes and raise output up to 40% with StellaNovaTM
Join Benjamin for an in-depth exploration of the StellaNovaTM, focusing on its technical prowess. Gain a comprehensive understanding of its operating mechanisms and temperature control processes.
Various tempering machines for your unique purpose
Achieve up to 40% shorter cooling time
StellaNova stands out as a unique chocolate tempering machine. With distinct cooling and shearing processes, it significantly cuts down on cooling time, increasing your production output by up to 40%.
Handle any kind of mass without crystallisation
The SuperNova Orbit is specially developed for the crystallisation and aeration of fat-based centre masses and cream fillings.
Regardless of the density of your ingredients, the SuperNova Orbit handles them with unique constant velocity scrapers.
30% lower energy consumption
The SuperNova Energy minimizes energy consumption by 30% without compromising quality.
The chocolate is kept in the crystallization zone for a longer duration, resulting in chocolate with optimal consistency while using less energy.
The highest quality of tempered masses for any purpose
The AMC SuperNova series offers high-quality tempered masses suitable for various purposes.
From small to large scale tempering, aerated masses, heavy masses and stabilisation of masses.
A leading manufacturer of production solutions within the chocolate, bakery and confectionery industries
Aasted is a Danish family-owned company that has, since 1917, been driven by a passion for innovation and pushing the boundaries.
Aasted is a worldwide market-leading manufacturer, and we supply complete processing lines, machinery and equipment for the chocolate, bakery and confectionery industries worldwide.
Our commitment to success extends beyond the product itself.
We strive towards excelling in after-sales and services to provide our customers with flexible and tailor-made solutions adaptable to any requirement.
Regardless of our customers’ geographic location, we guarantee fast and efficient service anytime, anywhere.
