Welcome to Vantage House suppliers of chocolate machinery, moulds & equipment
We are agents for international companies, providing a range of quality products to suit your production.
This website has our FULL online catalogues for you to browse!

We are only able to supply addresses in the UK & Ireland.

 
Glossary



Below is a brief explanation of some of the technical or production terms you may come across within our website. View more information in the Chocolate Processes Area. Click here for answers to Frequently Asked Questions.

Tempering The process of heating and cooling chocolate to a specific temperature causing the growth of stable crystals, resulting in the formation of hard, shiny chocolate.
Enrobing The total or partial coating of a pre-made centre with chocolate or fondant. Example: Bounty bars are slabs of coconut centres enrobed in chocolate.
Moulding The production of solid, filled or hollow items using pre-formed plastic moulds.
Fat Migration This is caused by heating and cooling solid chocolate. 
Bloom The dull, white appearance on the surface of chocolate caused by fat migration. This happens when it has been on the shelf too long or in the sun for example.
Depositing Depositing is the automatic way of either filling moulds with chocolate or centres, or of forming centres prior to enrobing.  A wide range of depositors are available, each being suitable for a different range of applications.
Viscosity The texture or thickness of a product when in liquid form. This can be measured with a Baumeter.

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currently featuring:

Revolation 1
Revolation 2
New X3210 v5.6
Machines in Stock in UK
UK Support & Service Centre
Next Day Delivery possible!
From £346 + VAT !






Humidity Controlled
Fan Assisted Chilled Workbenches

2 door - £4,036
3 door - £4,675
4 door - £5,390