Stamp to mark chocolate

Description

Stamp for marking chocolate

Material: Stainless steel with nylon handle or Bronze with wooden handle

Size: diameter 30mm or diameter 40mm, other measurements consult by email.

Stamp to make chocolate medallions with the logo of the pastry shop or restaurant.

To use in chocolate, you have to have a cold stamp, they usually place it in the freezer and take it out to stamp the chocolate. If it is going to be used intensively, they ask us for two units, one stamp is kept in the freezer while the other is used and when it heats up it is replaced by the one in the freezer. Another option is to cool it with nitrogen.

Two materials are used in chocolate stamps:

Bronze C6801 and wooden handle: This material (bronze C6801, lead-free) is not certified for food use, it is commonly used in pastries because it is economical.

AISI 316 stainless steel and nylon handle: This stainless steel and nylon are food grade and have excellent durability.