Thermometers & Blowtorch

You need thermometers and a blowtorch when baking and confectionery have to work to the exact degree: tempering couverture, boiling sugar or flambéing. We stock 15 thermometers, flambé tools and torches.

Which thermometers and torches do we offer?

For chocolate there are infrared thermometers (infrared chocolate thermometer, professional version and Decora infrared thermometer), which measure the surface without contact. For internal readings choose a probe thermometer: digital, 14 cm, or the professional version, a waterproof foldable digital thermometer or a foldable thermometer. The sugar thermometer is for caramel, fondant and syrup. Handy: spatulas with a built-in thermometer (32 cm, small and large) let you stir and measure at once.

For flambéing and caramelising there is the blowtorch with safety ignition, the flambé torch and the Decora flambé device.

Which thermometer for what?

• Tempering chocolate: an infrared thermometer quickly shows the surface temperature; stir well first so the mass is even. The working temperature is on the packaging, depending on the couverture.
• Boiling sugar: the sugar thermometer clips to the pan and shows the high temperatures that matter for caramel and confectionery.
• Core temperature: a probe thermometer lets you check mixtures, creams and baked goods.
• Blowtorch: for crème brûlée, meringue, or browning dessert surfaces.

Frequently asked questions

Infrared or probe?

For chocolate, infrared is quick and hygienic; for sugar syrups and creams a probe is more precise.

What do I need for crème brûlée?

A torch is enough. The recipe: Crème brûlée.

See also tempering machines and couverture. We show tempering in the couverture tempering course in Adliswil. More in the article Verschiedene Temperiermethoden.