Callebaut dark chocolate 54,5 % -1kg
21.90 CHF1 kg
A thermometer is always an indispensable utensil in pastry. To make caramel, Crème anglaise, chocolate,... we always need to know the exact temperature.
For more simplicity, use an infrared thermometer that will allow you to measure safely and contactless, the surface temperatures of hot or hard to reach objects.
Simply point the device and push the button, to read the current temperature.
Often -10° difference compared to a digital thermometer at low temperatures (Bavarian cream).
Temperatures: from -50°C to +400°C
Batteries not included (AAA - 1.5 V)