This high technology TEMPERMETER measures the crystallisation of chocolate and calculates automatically the four characteristics of the inflexion point: slope, temperature, time and RSI (index from 1 to 10). It is comparable with most other machines on the market in terms of the temperature probe PT100, the type of cups, the cold bloc and index calculation. Its table cold bloc guarantees and high repeatability and the index curve is directly visible on the screen. Traceability, control of production, continuous improvement and quality control are the important advantages of this tempermeter.