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TCF Sales Blog

31 October 2017 - Belgian Chocolate School

Chocolate World introduces their NEW Belgian Chocolate School training facility. Located in Antwerp, Chocolatiers will be able to train with in-house Master Chocolate Chefs on a one-on-one basis to learn the art of chocolate tempering and moulding to customizing fillings and decorating. Lessons ca ... More!

25 October 2017 - Fall is in the Air

Cacao pods come is a variety of colors and this time of year is a nice reminder of fall!      From subdued to bright yellows, reds and greens, cacao pods make for beautiful holiday décor. Thereafter, cacao beans from inside the pods can be removed, dried and roasted, cracke ... More!

24 October 2017 - Candy Depositors In Stock at TCF Sales

Heated candy depositor fills moulds one row at a time with a metered dose.      Deposit caramel on sheet pans for making Turtles, fill silicone moulds for easy release, etc.  The nozzles and the ingredient vat are both heated.   TCF Sales stocks this candy depositor.& ... More!

18 October 2017 - KeyChoc AX & AML at NW Chocolate Festival

Look for the Infinity AX automatic continuous tempering machine with automated moulding line at the TCF Sales booth at the upcoming Northwest Chocolate Festival in Seattle, WA.   With a throughput rate of 600 moulds per hour, this system is ideal for moulding solid chocolates using tempered ... More!

5 October 2017 - Electric Cutter for Firmer Confections

Cut cold or firmer confectionery foods with the LIRA PLUS.  Not to be confused with other electric cutters, this guitar will handle cremini, nutty chocolate, frozen desserts, nougats, jelly fruit, and more.    If you are hand cutting your hard to cut confectionery foods, take a lo ... More!

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