Idee per la Casa

The Kaiman Nutcracker is a classic and elegant nutcracker made of stainless steel.

Compared with other nutcrackers, the Kaiman can also be used to open champagne bottles.

In order not to take up too much space when storing it, it is held together by a magnet.

To open it, simply overcome the initial holding force of the magnet, then the pliers open via a spring.

Quality down to the last detail!

Made of stainless steel.

Recommended use: nutcracker and champagne pliers

Country of manufacture: Italy

Material: Stainless steel

Length: 21cm

Width: 6.3cm

Thickness: 1cm

Weight: 250g.

Package: Cardboard box

 

Artis - The Astacus seafood crackers

The Astacus seafood crackers are refined designer items, easy to handle, hard wearing and a pleasure to use. They are made with fine materials and precision tooling. The levers for instance are in a special aluminium alloy developed for aeronautics, which is then hand brushed and polished. To ensure long-term colour and shine the surface undergoes an anodic oxy-coloration treatment. Thanks to its robust construction and solidity, it's especially good for easily cracking seafood claws.
Order to enable the surface to maintain color and gloss in time a treatment is performed oxy anode. Thanks to their robustness and solidity are particularly effective for easily crush the claws of shellfish.

Dimensions: H 150 mm x W 35 mm x D 14 mm

Weight 85 g

Stadter - Professional Rolling pin – with ball bearing and iron axis This professional rolling pin is made from very durable beech and rotates on ball bearings around an iron axle: a high-quality tool for well-equipped kitchens and enthusiasts who would like to professionalise their baking. Our kitchen helpers are made of high-quality beech wood. We advise to wash up the kitchen helper with a mild detergent and a dishcloth or a dishwashing brush after use. Note regarding our wood products: Wood is a natural product and therefore can differ in shape and colour. Size: Ø 8.5 cm 40 total cm. 70 Weight: 3 kg.

Städter - Tempering Chocolate Temper the chocolate means pre-crystallize the cocoa butter contained in chocolate and this phase depends on the temperature at which the chocolate is treated. When operating the tempering, the present cocoa butter is brought to a stable crystalline form. E 'is this to ensure the hardness, shrinking force and gloss of the finished cooled product. If you melt chocolate normally (between 40 and 45 ° C) and let cool until the temperature of treatment, you will not get brilliant results. However, it is important to the way in which this temperature is obtained. The three factors that affect the time in which the tempering chocolate are duration, temperature and movement. By way of example, the treatment temperature for dark chocolate varies around 32 ° C, while it is equal to about 30 ° C for white chocolate and milk chocolate. How to get, then, an excellent end result? Tempering chocolate in one of three ways: On a work surface (marble) With special machines (tempering Städter) With the microwave Tempering for Chocolate and covers up to 60 ° C Lt 1.5 Size: cm 23 x 26 x 13.5 h Consumption: 80w. removable container with lid stainless steel, temperature controlled by thermostat.