Chocolate Tempering Machine MarketSize, Share & Industry Analysis, 2026-2034By TypeBy ApplicationBy CapacityBy End UserBy Automation Level
Full title & scope — all 5 axes with their segments
Chocolate Tempering Machine Market Size, Share & Industry Analysis, By Type (Stationary Chocolate Tempering Machine, Portable Chocolate Tempering Machine), By Application (Semisweet Chocolate, Dark Chocolate, White Chocolate), By Capacity (Up to 50 kg/hour, 51-200 kg/hour, Above 200 kg/hour), By End User (Industrial Chocolate Manufacturers, Bakery & Pastry Shops, Chocolatiers & Artisan Producers), By Automation Level (Manual/Semi-Automatic, Fully Automatic), and Regional Forecast, 2026-2034
How the estimates were built: data sources, modelling approach and validation steps.
- 01By TypeStationary Chocolate Tempering Machine · Portable Chocolate Tempering Machine
- 02By ApplicationSemisweet Chocolate · Dark Chocolate · White Chocolate
- 03By CapacityUp to 50 kg/hour · 51-200 kg/hour · Above 200 kg/hour
- 04By End UserIndustrial Chocolate Manufacturers · Bakery & Pastry Shops · Chocolatiers & Artisan Producers
- 05By Automation LevelManual/Semi-Automatic · Fully Automatic
- 06By Region
Market Analysis & Outlook
A chocolate tempering machine is processing equipment that heats, cools and re-heats melted chocolate through controlled temperature cycles so cocoa butter crystallizes into a stable form, giving the finished product its characteristic snap, gloss and shelf stability. Units range from countertop and portable models used by chocolatiers, bakeries and pastry kitchens to large stationary, continuous-flow systems integrated into industrial moulding, enrobing and bar-production lines. Buyers span confectionery manufacturers, bakery and pastry businesses, and artisan or boutique chocolate producers, each selecting equipment scaled to their production volume and batch consistency needs.
USD 1.13 billion of revenue was recorded in the global chocolate tempering machine market in 2025. By 2034 the figure reaches USD 2.03 billion, a compound annual growth rate of 6.8% through the forecast period, along a series that runs USD 0.85 billion in 2020, USD 1.07 billion in 2024, USD 1.2 billion in 2026 and USD 1.56 billion in 2030.
The type mix shifts over the period. Stationary Chocolate Tempering Machine is the largest line in 2025 at USD 0.8136 billion, a 72% share, moving to USD 1.3398 billion and 66% by 2034. Portable Chocolate Tempering Machine grows fastest at 9.1%, taking its share from 28% to 34%, while Stationary Chocolate Tempering Machine grows slowest at 5.76%. Share moves toward Portable Chocolate Tempering Machine and away from Stationary Chocolate Tempering Machine, though no line shrinks in revenue terms.
The application split puts Dark Chocolate first, at USD 0.5085 billion and 45% of revenue in 2025, rising to USD 0.9744 billion and 48% in 2034. It is also the fastest-growing line on this axis at 7.66%, so the split concentrates rather than balances over the period. It cuts the same total as the type axis from a different commercial angle, so revenue does not add across the two.
The regional order runs from Europe at 35% of 2025 revenue down to Middle East and Africa at 6%. Europe is worth USD 0.3955 billion in 2025 and USD 0.6293 billion in 2034; Asia Pacific, second at 28%, moves from USD 0.3164 billion to USD 0.6699 billion. Share shifts toward Asia Pacific, Latin America and Middle East and Africa over the forecast period, which is what makes the regional split worth reading rather than assuming.
Behind these figures sit five regions, two type lines and five segmentation axes, each reported for every year from 2020 to 2034. The headline 2025 value is a triangulation of published figures and category proxies rather than a directly sourced total, and the same applies to the segment, regional and country breakdowns drawn from it.
Market Size, 2020–2034
USD BillionRevenue in USD Billion. Values up to 2025 are actuals; 2026–2034 are forecast.
Key Takeaways
- The global chocolate tempering machine market moves from USD 0.85 billion in 2020 to USD 1.13 billion in 2025 and USD 2.03 billion by 2034, the forecast period compounding at 6.8% a year.
- 72% of 2025 revenue sits in Stationary Chocolate Tempering Machine (USD 0.8136 billion) and it remains the largest type line in 2034 at USD 1.3398 billion and 66%.
- At 9.1%, Portable Chocolate Tempering Machine grows faster than any other type line, moving from USD 0.3164 billion and 28% of revenue in 2025 to USD 0.6902 billion and 34% in 2034.
- Scenario range for 2034 runs from USD 1.847 billion in the bear case to USD 2.213 billion in the bull case, against a base-case USD 2.03 billion, the spread a plan built on this forecast has to absorb.
- The largest region is Europe, generating USD 0.3955 billion in 2025 (35% of the global total) and USD 0.6293 billion by 2034, ahead of Asia Pacific at 28%.
- Germany accounts for 32% of Europe in the base year, worth USD 0.1266 billion in 2025 and reaching USD 0.2014 billion by 2034, the worked country example carried through that region's chapters.
- Every line on all five segmentation axes and in each of the five regions carries its own revenue, share and growth rate for all fifteen years, 2020 through 2034, on a 2025 base.
Market Trends
Revenue Share, By By Type
Base year 2025Stationary Chocolate Tempering Machine leads with 72.0% of by type segment revenue.
Share of by type segment revenue, most recent base year.
The global chocolate tempering machine market is shaped over 2026-2034 by three measurable movements: a change in the type mix, a shift in where revenue sits geographically, and the 6.8% rate carrying the total.
Not one of them points downward. Growth is everywhere in absolute terms, and the interest is entirely in where it lands.
Portable Chocolate Tempering Machine grows faster than Stationary Chocolate Tempering Machine. 9.1% against 5.76%: that gap, between Portable Chocolate Tempering Machine and Stationary Chocolate Tempering Machine, is the largest on the type axis. Portable Chocolate Tempering Machine takes its share of revenue from 28% to 34% while Stationary Chocolate Tempering Machine gives up ground, from 72% to 66%. Revenue rises on both sides; USD 0.3164 billion to USD 0.6902 billion and USD 0.8136 billion to USD 1.3398 billion respectively, so this is a change in composition, not a contraction, and one forecast window is long enough for it to matter.
The regional balance moves. Asia Pacific moves from 28% of revenue in 2025 to 33% in 2034, worth USD 0.3164 billion rising to USD 0.6699 billion; Latin America moves from 9% of revenue in 2025 to 9.5% in 2034, worth USD 0.1017 billion rising to USD 0.19285 billion; Middle East and Africa moves from 6% of revenue in 2025 to 6.5% in 2034, worth USD 0.0678 billion rising to USD 0.13195 billion. The remaining regions grow in absolute terms while giving up share: Europe at 35% moving to 31%, North America at 22% moving to 20%. Revenue added in this market is therefore concentrating geographically rather than spreading evenly, and a participant weighted toward a share-losing region grows more slowly than the market even while its own revenue climbs.
Fifteen years without a discontinuity. Year by year the total runs USD 0.85 billion in 2020, USD 1.07 billion in 2024, USD 1.13 billion in 2025, USD 1.2 billion in 2026, USD 1.56 billion in 2030 and USD 2.03 billion in 2034. There is no discontinuity to time, and 6.8% forecast growth against 5.86% historical means the trend continues rather than turns. For a participant that makes planning a question of capturing a share of steady expansion rather than timing a discontinuity, and it is why the type and regional mixes matter more to a forecast than the headline rate does.
Market Growth Factors
Growth is concentrated in Portable Chocolate Tempering Machine
Market Drivers
3- 01Growth is concentrated in Portable Chocolate Tempering Machine
Portable Chocolate Tempering Machine compounds at 9.1% against 6.8% for the market, rising from USD 0.3164 billion in 2025 to USD 0.6902 billion in 2034 and from 28% of revenue to 34%. Because the spread to Stationary Chocolate Tempering Machine at 5.76% is this wide, the headline 6.8% is a weighted result rather than a rate any single line achieves. That makes position on the type axis a growth decision rather than a product one.
- 02Europe carries 35% of the base and keeps growing
The largest regional base is Europe: USD 0.3955 billion in 2025 at 35% of the global total, USD 0.6293 billion by 2034, still 31%. Asia Pacific is next at 28% of revenue, USD 0.3164 billion in 2025 and USD 0.6699 billion in 2034. Together the two account for the majority of both the 2025 base and the revenue added by 2034, which is why a regional plan treating all five regions at equal weight misreads where the growth actually lands.
- 03A demonstrated trajectory, not a projected turnaround
USD 0.85 billion in 2020, USD 1.07 billion in 2024 and USD 1.13 billion in 2025: 5.86% compound growth before the forecast period even begins. The forecast continues at 6.8% to USD 2.03 billion in 2034. Because the growth is already in the record rather than in the projection, the rate is held flat across the forecast rather than ramped, and the risk in the number sits in the mix assumptions rather than in whether the market grows at all.
Growth drivers
| # | Growth driver | Impact | Gross contribution (Billion) | 2026-28 | 2029-31 | 2032-34 |
|---|---|---|---|---|---|---|
| 1 | Growth in premium and artisan chocolate demand | High | +0.28 | High | High | Medium |
| 2 | Expansion of automated confectionery production lines | High | +0.26 | Medium | High | High |
| 3 | Growth of small-batch and boutique chocolatier businesses | Medium-High | +0.16 | Medium | High | High |
| 4 | Expansion of confectionery manufacturing capacity in Asia Pacific | Medium-High | +0.14 | Medium | Medium | High |
| 5 | Adoption of energy-efficient and advanced temperature-control tempering technology | Medium | +0.09 | Low | Medium | Medium |
| 6 | Others | Low | +0.05 | Low | Low | Low |
| Total | +0.98 | |||||
Restraints
| # | Restraint | Impact | Estimated reduction (Billion) | 2026-28 | 2029-31 | 2032-34 |
|---|---|---|---|---|---|---|
| 1 | High capital cost of fully automatic tempering lines for small producers | Medium | −0.05 | Medium | Medium | Low |
| 2 | Volatility in cocoa and cocoa butter input costs affecting equipment capital spending | Medium | −0.02 | Medium | Low | Low |
| 3 | Availability of refurbished and used tempering equipment as a lower-cost alternative | Low | −0.01 | Low | Low | Low |
| Total | −0.08 | |||||
Drivers contribute 0.98 Billion and restraints remove 0.08 Billion, a net 0.9 Billion, which is the revenue the market adds between the base year and 2034. Contributions are CDI estimates, apportioned so that they reconcile with the forecast rather than being read from it.
The 6.8% forecast rate rests on three things that can be measured separately: the size of the existing base, the mix shift on the type axis, and where regional growth is concentrated.
Restraining Factors
Downside case: USD 1.847 billion rather than USD 2.03 billion by 2034
Market Restraints
2- 01Downside case: USD 1.847 billion rather than USD 2.03 billion by 2034
The study's downside path assumes the bear case assumes slower capital spending on tempering equipment amid sustained cocoa price volatility and a slower pace of new boutique and artisan chocolate business formation than the base case expects, and ends 2034 at USD 1.847 billion against the USD 2.03 billion base case, the same USD 1.13 billion base year, a slower forecast period.
- 02Stationary Chocolate Tempering Machine grows below the market rate
Stationary Chocolate Tempering Machine carries 72% of 2025 revenue at USD 0.8136 billion but compounds at 5.76% against 6.8% for the market, taking its share to 66% by 2034 even as revenue rises to USD 1.3398 billion. Because it carries that much of the base, its pace holds the blended rate down more than any faster line lifts it.
Market Opportunities
Where the forecast could be beaten
Market Opportunities
2- 01Where the forecast could be beaten
What would beat the forecast: the bull case assumes faster adoption of fully automatic tempering lines among mid-size confectionery producers and sustained growth in premium dark chocolate output, pulling equipment replacement and capacity expansion forward. That case reaches USD 2.213 billion in 2034 rather than USD 2.03 billion, and it is worth testing against a reader's own read of the market.
- 02The opening is on the type axis, not the regional one
Share on the type axis moves toward Portable Chocolate Tempering Machine, from 28% in 2025 to 34% in 2034, on 9.1% growth against the market's 6.8% and revenue rising from USD 0.3164 billion to USD 0.6902 billion. Taking position there does not require displacing whoever holds Stationary Chocolate Tempering Machine, which is the harder and more expensive fight.
Market Challenges
Concentration on the type axis
Market Challenges
2- 01Concentration on the type axis
With 72% of 2025 revenue and 66% of 2034 revenue (USD 0.8136 billion rising to USD 1.3398 billion) Stationary Chocolate Tempering Machine is where the market's exposure sits. No other single change on the type axis moves the total as much as a change in demand for that one line.
- 02One country drives the leading region
Of Europe's USD 0.3955 billion in 2025, USD 0.1266 billion (32%) comes from Germany alone, rising to USD 0.2014 billion by 2034. The consequence is that regional risk here is really country risk wearing a larger label.
Segmentation Analysis
5 axesThe market is divided by type and by application, capacity, end user and automation level; five axes in all. Every one of them divides the same revenue, which makes them views of one market from different commercial angles rather than components of it.
Two type lines are reported. One of them takes share over the forecast period and the other gives it up, though every line grows in absolute terms between 2025 and 2034.
By Type · 2 segments
Stationary Chocolate Tempering Machine Held the Dominant Share of the Type Segment in 2025
- Largest Stationary Chocolate Tempering Machine · 72%
- Fastest Portable Chocolate Tempering Machine · 9.1%
- Moves most Stationary Chocolate Tempering Machine · -6 pts
- Order by 2034 unchanged
| Segment | 2025 | Share | 2034 | Share | CAGR |
|---|---|---|---|---|---|
| Stationary Chocolate Tempering Machine | $0.81B | 72% | $1.34B | 66%-6 | 5.8% |
| Portable Chocolate Tempering Machine | $0.32B | 28% | $0.69B | 34%+6 | 9.1% |
Stationary units lead because most volume moves through industrial and mid-scale confectionery producers who value continuous throughput and integration with moulding and enrobing lines. Portable machines are growing fastest as boutique chocolatiers, bakeries and home-based confectionery businesses expand, favoring compact equipment that needs no dedicated plant infrastructure and can be deployed on a countertop or in a small kitchen. The order does not change: Stationary Chocolate Tempering Machine is still largest in 2034, and what moves is how much it holds. Every year of the series is priced on this axis, making it the reference cut for the rest of the report.
By Application · 3 segments
Dark Chocolate Both Leads the Application Axis and Grows Fastest on It
- Largest Dark Chocolate · 45%
- Fastest Dark Chocolate · 7.7%
- Moves most Semisweet Chocolate · -3 pts
- Order by 2034 unchanged
| Segment | 2025 | Share | 2034 | Share | CAGR |
|---|---|---|---|---|---|
| Semisweet Chocolate | $0.40B | 35% | $0.65B | 32%-3 | 5.6% |
| Dark Chocolate | $0.51B | 45% | $0.97B | 48%+3 | 7.7% |
| White Chocolate | $0.23B | 20% | $0.41B | 20% | 6.8% |
Dark chocolate leads as consumer preference shifts toward higher cocoa content products marketed on perceived health benefits and premium positioning, prompting manufacturers to expand dedicated tempering capacity for dark formulations. Dark chocolate is also the fastest-growing category, since premiumization and limited-edition and single-origin product lines are concentrated there, while semisweet and white chocolate volumes grow more in line with established, mature demand. The order does not change: Dark Chocolate is still largest in 2034, and what moves is how much it holds.
By Capacity · 3 segments
Scale in 51-200 kg/hour and Growth in Up to 50 kg/hour Define the Capacity Axis
- Largest 51-200 kg/hour · 50%
- Fastest Up to 50 kg/hour · 8.9%
- Moves most Up to 50 kg/hour · +5 pts
- Order by 2034 unchanged
| Segment | 2025 | Share | 2034 | Share | CAGR |
|---|---|---|---|---|---|
| Up to 50 kg/hour | $0.34B | 30% | $0.71B | 35%+5 | 8.9% |
| 51-200 kg/hour | $0.56B | 50% | $0.93B | 46%-4 | 5.7% |
| Above 200 kg/hour | $0.23B | 20% | $0.39B | 19%-1 | 6.1% |
Mid-range machines lead because they match the batch sizes most bakery, pastry and mid-tier confectionery operations run day to day, balancing throughput against floor space and cost. Smaller-capacity units are growing fastest as boutique and home-based chocolatiers enter the market and choose compact equipment sized to their lower, less continuous production volumes rather than investing in large-scale lines. 51-200 kg/hour remains the largest line through 2034, so the axis changes in proportion rather than in order.
By End User · 3 segments
Industrial Chocolate Manufacturers Led by End user in 2025, with Chocolatiers & Artisan Producers Growing Fastest
- Largest Industrial Chocolate Manufacturers · 55%
- Fastest Chocolatiers & Artisan Producers · 10.4%
- Moves most Chocolatiers & Artisan Producers · +6 pts
- Order by 2034 changes
| Segment | 2025 | Share | 2034 | Share | CAGR |
|---|---|---|---|---|---|
| Industrial Chocolate Manufacturers | $0.62B | 55% | $1.01B | 50%-5 | 5.5% |
| Bakery & Pastry Shops | $0.28B | 25% | $0.49B | 24%-1 | 6.3% |
| Chocolatiers & Artisan Producers | $0.23B | 20% | $0.53B | 26%+6 | 10.4% |
Industrial chocolate manufacturers lead because their continuous, high-volume production runs justify the largest equipment purchases and the most frequent replacement cycles. Chocolatiers and artisan producers are the fastest-growing user group as boutique and direct-to-consumer chocolate businesses multiply, each needing tempering equipment sized to small-batch, high-mix production rather than the long runs industrial buyers plan for. By 2034 Industrial Chocolate Manufacturers is still ahead, making this a shift in weight rather than a change of leader.
By Automation Level · 2 segments
Fully Automatic Holds the Largest Automation level Share and Is Still the Quickest to Grow
- Largest Fully Automatic · 62%
- Fastest Fully Automatic · 8%
- Moves most Manual/Semi-Automatic · -6 pts
- Order by 2034 unchanged
| Segment | 2025 | Share | 2034 | Share | CAGR |
|---|---|---|---|---|---|
| Manual/Semi-Automatic | $0.43B | 38% | $0.65B | 32%-6 | 4.5% |
| Fully Automatic | $0.70B | 62% | $1.38B | 68%+6 | 8% |
Fully automatic machines lead because large and mid-size manufacturers increasingly prioritize consistent crystallization control and reduced labor dependence on production lines. Automation is also the fastest-growing category, as compact automatic units become available at price points and footprints that now suit smaller bakeries and chocolatiers, not only large industrial buyers, narrowing the gap that once kept manual equipment dominant among smaller producers. Fully Automatic remains the largest line through 2034, so the axis changes in proportion rather than in order.
Regional Insights
Regional Revenue Share
Base year 2025Share of global revenue in the base year.
Only the leading region's share is published outside the report; pins mark the region, not a specific country.
Europe Market Analysis
The largest region covered — 4 points of share move elsewhere by 2034.
- Rank 1 of 5
- 2025 share 35%
- By 2034 31%
- Revenue $0.40B → $0.63B
In Europe, 35% of global revenue puts 2025 at USD 0.3955 billion rising to USD 0.6293 billion in 2034. By revenue it sits first across the study, and the ranking does not change between 2025 and 2034.
By 2034 the share stands at 31%, while nothing contracts here; other regions simply grow faster, which shows up as relative weight rather than as falling revenue.
Stationary Chocolate Tempering Machine leads here as it does globally, at 72% of 2025 revenue, and Portable Chocolate Tempering Machine again grows fastest at 9.1%. Revenue for Europe is broken out by every segmentation axis and by country in the full report.
Germany
The largest market in Europe, growing 1.6×.
- In region 1 of 3
- Of region 32%
- Of global 11.2%
- Revenue $0.13B → $0.20B
The largest single market in Europe is Germany, at USD 0.1266 billion in 2025 and USD 0.2014 billion in 2034. At 32% of the region in 2025 it leads, but a majority of Europe's revenue is generated in other markets. Set against USD 0.3955 billion and USD 0.6293 billion for the region, it is why this market rather than a smaller one is the one reported in full.
The type pattern in Germany is the global one: 72% of 2025 revenue in Stationary Chocolate Tempering Machine, 66% by 2034, against 9.1% growth in Portable Chocolate Tempering Machine taking it from 28% to 34%. With 32% of Europe concentrated here, a change in this country's mix is visible in the regional figures instead of being diluted by its neighbours. Per-type revenue for Germany appears on its own in the full report.
As an EU member state, Germany requires chocolate tempering machines to meet the Machinery Regulation's essential health and safety requirements before they can carry CE marking, with the Low Voltage and Electromagnetic Compatibility Directives applying to their electrical components. Because the equipment contacts food directly, any surfaces touching chocolate must also satisfy EU food contact material rules, generally demonstrated through conformity with EHEDG hygienic design guidance and the relevant DIN EN hygiene-in-machinery standards. Manufacturers and importers are expected to compile technical documentation, issue a declaration of conformity, and affix CE marking themselves, while German market surveillance authorities can audit compliance after placement on the market rather than granting a prior product approval.
Competition in Germany runs between the suppliers this study tracks: Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group. Two different problems sit on the same axis: holding Stationary Chocolate Tempering Machine at 72% of 2025 revenue, and taking Portable Chocolate Tempering Machine while it grows at 9.1%. Per-company positioning and share at country level are in the full report only.
Belgium
2nd-largest in Europe, growing 1.6×.
- In region 2 of 3
- Of region 24%
- Of global 8.4%
- Revenue $0.09B → $0.15B
8.4% of global revenue is generated in Belgium; USD 0.0949 billion in 2025, reaching USD 0.151 billion in 2034, and 24% of Europe.
Switzerland
3rd-largest in Europe, growing 1.6×.
- In region 3 of 3
- Of region 18%
- Of global 6.3%
- Revenue $0.07B → $0.11B
Switzerland is sized at USD 0.0712 billion in 2025, rising to USD 0.1133 billion by 2034; 6.3% of global revenue and 18% of Europe. It is reported separately from Germany across every segmentation axis in the full report.
Asia Pacific Market Analysis
The 2nd-largest region covered, and the one gaining the most — it picks up 5 points of share by 2034, while revenue still grows 2.1×.
- Rank 2 of 5
- 2025 share 28%
- By 2034 33%
- Revenue $0.32B → $0.67B
USD 0.3164 billion of 2025 revenue is generated in Asia Pacific, 28% of the global chocolate tempering machine market on the way to USD 0.6699 billion by 2034. It is a leading region on this axis, second by revenue throughout the period.
33% of global revenue sits here by 2034, up from the 2025 level, so the region grows faster than the market's 6.8% and takes a larger part of the revenue added by 2034 than its 2025 weight implies.
Stationary Chocolate Tempering Machine leads here as it does globally, at 72% of 2025 revenue, and Portable Chocolate Tempering Machine again grows fastest at 9.1%. Revenue for Asia Pacific is broken out by every segmentation axis and by country in the full report.
China
The largest market in Asia Pacific, growing 2.3×.
- In region 1 of 3
- Of region 42%
- Of global 11.8%
- Revenue $0.13B → $0.30B
USD 0.1329 billion of Asia Pacific's 2025 revenue is generated in China, the region's largest market, reaching USD 0.3015 billion by 2034. 42% of the region in the base year makes it the largest market here without making it the region. Regional revenue of USD 0.3164 billion in 2025 and USD 0.6699 billion in 2034 sits around it, and it is the country used wherever the full report cuts a figure by geography.
The type pattern in China is the global one: 72% of 2025 revenue in Stationary Chocolate Tempering Machine, 66% by 2034, against 9.1% growth in Portable Chocolate Tempering Machine taking it from 28% to 34%. Since 42% of Asia Pacific's revenue is generated here, the regional numbers inherit this market's mix rather than smoothing it out. Per-type revenue for China appears on its own in the full report.
Chocolate tempering machines sold in China fall under the food processing equipment oversight of the State Administration for Market Regulation, which enforces national GB standards covering machinery safety and hygienic design for equipment in direct contact with food. Materials that touch chocolate during processing must conform to the national food contact material safety standards administered alongside food safety law, and manufacturers are generally expected to self-declare conformity with the applicable GB standards and retain supporting technical files for inspection. Depending on classification, electrical safety compliance may also be assessed under China's compulsory certification scheme. There is no separate premarket approval specific to tempering equipment; compliance is demonstrated through standards conformity rather than a dedicated licensing step.
In China the field is Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group. Two different problems sit on the same axis: holding Stationary Chocolate Tempering Machine at 72% of 2025 revenue, and taking Portable Chocolate Tempering Machine while it grows at 9.1%.
Japan
2nd-largest in Asia Pacific, growing 1.9×.
- In region 2 of 3
- Of region 20%
- Of global 5.6%
- Revenue $0.06B → $0.12B
5.6% of global revenue is generated in Japan; USD 0.0633 billion in 2025, reaching USD 0.1206 billion in 2034, and 20% of Asia Pacific.
India
3rd-largest in Asia Pacific, growing 2.6×.
- In region 3 of 3
- Of region 14%
- Of global 3.9%
- Revenue $0.04B → $0.11B
Within Asia Pacific, India accounts for 14% of regional revenue and 3.92% of the global total, worth USD 0.0443 billion in 2025 and USD 0.1139 billion by 2034.
North America Market Analysis
The 3rd-largest region covered — 2 points of share move elsewhere by 2034, while revenue still grows 1.6×.
- Rank 3 of 5
- 2025 share 22%
- By 2034 20%
- Revenue $0.25B → $0.41B
In North America, 22% of global revenue puts 2025 at USD 0.2486 billion with USD 0.406 billion projected for 2034. That makes it the third-largest region covered, in 2025 and again in 2034.
Its share moves to 20% by 2034, a shift in share rather than in direction: revenue climbs every year while the market's centre of gravity moves elsewhere.
Stationary Chocolate Tempering Machine leads here as it does globally, at 72% of 2025 revenue, and Portable Chocolate Tempering Machine again grows fastest at 9.1%. Per-axis and per-country detail for North America sits in the full report.
United States
Sets the pace for North America at 78% of it, growing 1.6×.
- In region 1 of 2
- Of region 78%
- Of global 17.2%
- Revenue $0.19B → $0.31B
The largest single market in North America is the United States, at USD 0.1939 billion in 2025 and USD 0.3086 billion in 2034. Because it is 78% of the region in the base year, North America's totals move with this one country rather than with a spread of them. Against regional totals of USD 0.2486 billion in 2025 and USD 0.406 billion in 2034, it is the country the full report breaks out in detail.
the United States buys along the same lines as the market globally; Stationary Chocolate Tempering Machine first at 72% of 2025 revenue and 66% in 2034, Portable Chocolate Tempering Machine fastest at 9.1% on a share moving from 28% to 34%. Since 78% of North America's revenue is generated here, the regional numbers inherit this market's mix rather than smoothing it out. The full report reports the United States by type separately.
In the United States, chocolate tempering machines used in commercial food service are governed indirectly through the FDA Food Code, which states adopt to require that food-contact equipment be designed and constructed for cleanability and safe food contact, and directly through voluntary but widely required NSF/ANSI standards for food equipment that local health departments treat as the practical benchmark for approval in commissary and retail settings. Electrical safety is separately addressed through UL listing rather than a food-specific approval. There is no federal premarket clearance process for this equipment category; a manufacturer instead demonstrates conformity through third-party certification to the relevant sanitation and electrical standards that health inspectors and purchasers rely on.
The suppliers tracked in this study (Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group) compete in the United States across the type lines above. Volume sits in Stationary Chocolate Tempering Machine at 72% of 2025 revenue; movement sits in Portable Chocolate Tempering Machine at 9.1% growth.
Canada
2nd-largest in North America, growing 1.8×.
- In region 2 of 2
- Of region 22%
- Of global 4.8%
- Revenue $0.05B → $0.10B
Within North America, Canada accounts for 22% of regional revenue and 4.84% of the global total, worth USD 0.0547 billion in 2025 and USD 0.0974 billion by 2034.
Latin America Market Analysis
The 4th-largest region covered — it picks up 0.5 points of share by 2034, while revenue still grows 1.9×.
- Rank 4 of 5
- 2025 share 9%
- By 2034 9.5%
- Revenue $0.10B → $0.19B
9% of the global chocolate tempering machine market sits in Latin America in 2025, worth USD 0.1017 billion with USD 0.19285 billion projected for 2034. By revenue it sits fourth across the study, and the ranking does not change between 2025 and 2034.
Share climbs to 9.5% by 2034, so the region grows faster than the market's 6.8% and takes a larger part of the revenue added by 2034 than its 2025 weight implies.
Segment composition follows the global pattern: Stationary Chocolate Tempering Machine largest at 72% of 2025 revenue, Portable Chocolate Tempering Machine fastest at 9.1%. Latin America is reported axis by axis and country by country in the full study.
Brazil
The largest market in Latin America, growing 1.9×.
- In region 1 of 2
- Of region 55%
- Of global 5%
- Revenue $0.06B → $0.10B
55% of Latin America's base-year revenue comes from Brazil; USD 0.0559 billion, rising to USD 0.1041 billion by 2034. It accounts for 55% of regional revenue in the base year, the largest single share without dominating the region outright. Regional revenue of USD 0.1017 billion in 2025 and USD 0.19285 billion in 2034 sits around it, and it is the country used wherever the full report cuts a figure by geography.
Brazil buys along the same lines as the market globally; Stationary Chocolate Tempering Machine first at 72% of 2025 revenue and 66% in 2034, Portable Chocolate Tempering Machine fastest at 9.1% on a share moving from 28% to 34%. Because the country carries 55% of Latin America, a movement in its own mix shows up in the regional totals rather than being averaged away by neighbouring markets. Revenue by type for Brazil is reported separately in the full report.
In Brazil, food-contact equipment such as chocolate tempering machines sits within ANVISA's food safety framework, which sets hygiene and food contact material requirements that manufacturers must meet for surfaces touching chocolate during processing. Electrical and mechanical safety conformity is separately assessed through INMETRO's certification system, which applies applicable ABNT technical standards to imported and domestically produced equipment before it can be marketed. Suppliers are generally expected to hold INMETRO conformity certification for the equipment itself and to ensure food-contact components meet ANVISA's material safety expectations, with labelling required to identify the manufacturer or importer and provide safe-use instructions. There is no separate product-specific licensing step beyond these two conformity regimes.
The suppliers tracked in this study (Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group) compete in Brazil across the type lines above. Stationary Chocolate Tempering Machine, at 72% of 2025 revenue, is where the volume sits, and Portable Chocolate Tempering Machine, growing at 9.1%, is where position changes hands over the forecast period.
Mexico
2nd-largest in Latin America, growing 1.9×.
- In region 2 of 2
- Of region 35%
- Of global 3.1%
- Revenue $0.04B → $0.07B
3.15% of global revenue is generated in Mexico; USD 0.0356 billion in 2025, reaching USD 0.0694 billion in 2034, and 35% of Latin America.
Middle East and Africa Market Analysis
The 5th-largest region covered — it picks up 0.5 points of share by 2034, while revenue still grows 1.9×.
- Rank 5 of 5
- 2025 share 6%
- By 2034 6.5%
- Revenue $0.07B → $0.13B
Middle East and Africa holds 6% of the global chocolate tempering machine market in 2025, worth USD 0.0678 billion rising to USD 0.13195 billion in 2034. It is a marginal region on this axis, fifth by revenue throughout the period.
6.5% of global revenue sits here by 2034, up from the 2025 level, on growth above the market's own 6.8%, and with a bigger contribution to the revenue added over the period than the base-year figure suggests.
Within the region the type split tracks the global one; 72% of 2025 revenue in Stationary Chocolate Tempering Machine, fastest growth of 9.1% in Portable Chocolate Tempering Machine. Middle East and Africa is reported axis by axis and country by country in the full study.
United Arab Emirates
The largest market in Middle East and Africa, growing 2.1×.
- In region 1 of 2
- Of region 30%
- Of global 1.8%
- Revenue $0.02B → $0.04B
The United Arab Emirates is the largest market within Middle East and Africa, generating USD 0.02034 billion in 2025 and projected to reach USD 0.04222 billion by 2034. 30% of the region in the base year makes it the largest market here without making it the region. Regional revenue of USD 0.0678 billion in 2025 and USD 0.13195 billion in 2034 sits around it, and it is the country used wherever the full report cuts a figure by geography.
Demand in the United Arab Emirates follows the type mix reported at global level: Stationary Chocolate Tempering Machine is the largest line at 72% of 2025 revenue, moving to 66% by 2034, while Portable Chocolate Tempering Machine grows fastest at 9.1% and takes its share from 28% to 34%. Because the country carries 30% of Middle East and Africa, a movement in its own mix shows up in the regional totals rather than being averaged away by neighbouring markets. Per-type revenue for the United Arab Emirates appears on its own in the full report.
In the United Arab Emirates, chocolate tempering machines are subject to conformity assessment under the Emirates Authority for Standardization and Metrology, which applies relevant Gulf Standardization Organization technical regulations covering food processing equipment safety and hygienic design, generally evidenced through the Emirates Conformity Assessment Scheme mark before equipment can be supplied into the local market. Food safety oversight of equipment used in food preparation is additionally exercised by the relevant municipal food control authority, such as Dubai Municipality, which expects food-contact surfaces to meet recognised hygienic material requirements. Suppliers are expected to hold the applicable conformity certification and provide documentation and labelling identifying the manufacturer, rather than obtaining a bespoke premarket approval for tempering equipment specifically.
The suppliers tracked in this study (Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group) compete in the United Arab Emirates across the type lines above. Stationary Chocolate Tempering Machine, at 72% of 2025 revenue, is where the volume sits, and Portable Chocolate Tempering Machine, growing at 9.1%, is where position changes hands over the forecast period.
South Africa
2nd-largest in Middle East and Africa, growing 2.0×.
- In region 2 of 2
- Of region 25%
- Of global 1.5%
- Revenue $0.02B → $0.03B
Within Middle East and Africa, South Africa accounts for 25% of regional revenue and 1.5% of the global total, worth USD 0.01695 billion in 2025 and USD 0.03431 billion by 2034.
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Report Coverage
This report assesses the market across every segment, with revenue and a growth rate for each line in each year of the study period. It covers the drivers, trends, opportunities, restraints and challenges shaping growth, the competitive landscape and the companies profiled, and the research methodology behind every estimate. Segmentation is reported by Type, Application, Capacity, End User, Automation Level, and regional analysis covers Europe, Asia Pacific, North America, Latin America, Middle East and Africa, each broken out by country.
Competitive Landscape
Position on the Type Axis Decides Competitive Standing
The suppliers covered are: Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina and Bühler Group.
Competition follows the type split rather than the regional one. Volume sits in Stationary Chocolate Tempering Machine, USD 0.8136 billion and 72% of 2025 revenue, 66% by 2034, which is also where an incumbent is hardest to dislodge. Portable Chocolate Tempering Machine, compounding at 9.1% against 5.76% for Stationary Chocolate Tempering Machine, is where share changes hands over the forecast period. Holding the first and taking the second are separate capabilities, which is why a market of USD 1.13 billion supports as many suppliers as it does.
Competition in chocolate tempering machines centers on manufacturing precision and process reliability: suppliers differentiate on how consistently their crystallization control holds across batch sizes and cocoa formulations, and on integration compatibility with moulding, enrobing and depositing lines. Established European manufacturers hold an edge in engineering heritage and distribution reach across industrial confectionery accounts, along with after-sales service networks that matter for continuous production lines. Regional and smaller manufacturers, particularly across Asia, compete on price, faster delivery and equipment sized for smaller batch producers and chocolatiers, an increasingly important buyer segment as boutique and small-scale chocolate production expands.
The regional picture sets the entry cost: 35% of revenue is in Europe and 28% in Asia Pacific, so a credible global position requires both, while Middle East and Africa at 6% can be served opportunistically.
Company-level profiles, financials, shares and development histories are part of the full report rather than this summary.
List of Key Chocolate Tempering Machine Market Companies Profiled
14 companies profiled. Company profiles, including financials, product portfolios and recent developments, are part of the full report.
- Selmi(Italy)
- ZUM WALD Maschinen(Germany)
- MIA FOOD TECH
- Shuanglong Group(China)
- Gusu Food Processing Machinery Suzhou(China)
- GAMI(Italy)
- Hamburg Dresdner Maschinenfabriken(Germany)
- A.M.P-Rose
- Others
- Aasted(Denmark)
- Sollich KG(Germany)
- ChocoVision Corporation(United States)
- Cacao Cucina(Italy)
- Bühler Group(Switzerland)
Geographic Coverage
Every market below is broken out separately in the report.
Europe
8Asia Pacific
12North America
3Latin America
3Middle East and Africa
4Key Insights
Report Scope
Study parameters & segmentationThis study covers market size and forecasts over the 2020–2034 period, segmentation across 5 axes (Type, Application, Capacity, End User, Automation Level), regional analysis for 5 regions and their constituent countries, a competitive landscape profiling 14 key companies, and the research methodology behind every estimate.
Segmentation
5 axes + regionFull chapter-and-section structure of the report. Segment, region, and company breakdowns are listed as scope. The underlying figures are in the sample and full report.
Table of Contents+−
Chapter 1.Executive Summary
Chapter 2.Premium Insights
Chapter 3.Market Definition
Chapter 4.Research Methodology
Chapter 5.Strategic Imperatives & Market Outlook
Chapter 6.Go-to-Market (GTM) Strategies
Chapter 7.Market Trends, Strategy & Dynamics
Chapter 8.Porter's Five Forces
Chapter 9.PESTEL Analysis
Chapter 10.Value Chain Analysis
Chapter 11.Supply Chain Analysis
Chapter 12.Macro-Economic Factors
Chapter 13.Market Cost Analysis
Chapter 14.Market Supply-Side Analysis
Chapter 15.Global Chocolate Tempering Machine Market Size & Projections, 2020–2034, Revenue (USD Billion)
Chapter 16.Global Chocolate Tempering Machine Market Overview, By Type, 2020–2034, Revenue (USD Billion)
Chapter 17.Global Chocolate Tempering Machine Market Overview, By Application, 2020–2034, Revenue (USD Billion)
Chapter 18.Global Chocolate Tempering Machine Market Overview, By Capacity, 2020–2034, Revenue (USD Billion)
Chapter 19.Global Chocolate Tempering Machine Market Overview, By End User, 2020–2034, Revenue (USD Billion)
Chapter 20.Global Chocolate Tempering Machine Market Overview, By Automation Level, 2020–2034, Revenue (USD Billion)
Chapter 21.Global Chocolate Tempering Machine Market Size — Segment Comparison
Chapter 22.Global Chocolate Tempering Machine Geography Overview, 2020–2034, Revenue (USD Billion)
Chapter 23.Europe Chocolate Tempering Machine Market Deep-Dive, 2020–2034, Revenue (USD Billion)
Chapter 24.Asia Pacific Chocolate Tempering Machine Market Deep-Dive, 2020–2034, Revenue (USD Billion)
Chapter 25.North America Chocolate Tempering Machine Market Deep-Dive, 2020–2034, Revenue (USD Billion)
Chapter 26.Latin America Chocolate Tempering Machine Market Deep-Dive, 2020–2034, Revenue (USD Billion)
Chapter 27.Middle East and Africa Chocolate Tempering Machine Market Deep-Dive, 2020–2034, Revenue (USD Billion)
Chapter 28.Application / Use-Case Analysis
Chapter 29.Vendor Capability Scorecard
Chapter 30.Scenario Forecasts
Chapter 31.Top 10 Key Clients of Top 10 Players
Chapter 32.Top 10 Suppliers
Chapter 33.Competitive Landscape
Chapter 34.Partnerships & M&A
Chapter 35.Key Vendor Analysis
Chapter 36.Marketing Strategy Analysis, Distributors & Traders
Chapter 37.Outlook of the Market
Chapter 38.Concluding Analyst Note
List of Figures+−
Structural index generated from this report's own section headings, not verified against the delivered report's actual figure numbering.
List of Tables+−
Structural index generated from this report's own section headings, not verified against the delivered report's actual table numbering.
Segmentation Analysis
5 axesBy Type
2- 01Stationary Chocolate Tempering Machine
- 02Portable Chocolate Tempering Machine
By Application
3- 01Semisweet Chocolate
- 02Dark Chocolate
- 03White Chocolate
By Capacity
3- 01Up to 50 kg/hour
- 0251-200 kg/hour
- 03Above 200 kg/hour
By End User
3- 01Industrial Chocolate Manufacturers
- 02Bakery & Pastry Shops
- 03Chocolatiers & Artisan Producers
By Automation Level
2- 01Manual/Semi-Automatic
- 02Fully Automatic
Segment categories shown for scope reference. See the Summary tab for revenue share by By Type. Full segment-by-segment detail across every axis is available in the sample and full report.
Research approach
A market size is a claim about the world, and a claim is only as good as the route to it. Every study is built upward from units and prices — what is actually produced, sold or performed, at what it actually changes hands for — rather than from a headline figure divided downwards. Disclosed company revenue is then used to check that build, not to produce it.
Market size was built upward from unit shipment volumes across stationary and portable chocolate tempering machine categories, using average realized prices by capacity band and automation level, drawing on production and trade data linked to the equipment's own HS classification. That bottom-up build was then checked against disclosed revenue from named equipment manufacturers operating in confectionery processing machinery, adjusted for the share of their reported revenue attributable to tempering equipment specifically rather than adjacent moulding or enrobing lines. Where the two did not align, the correction was made to the underlying unit-volume or price assumption feeding the bottom-up build, not by averaging the two figures together.
The four stages
The same sequence runs behind every published study, whatever the industry. The order matters as much as the steps: the segment axes are fixed before any number is collected, so the model is never reshaped to fit whatever data happens to turn up.
What the build rests on, and what checks it
The two are not interchangeable. The left column produces the number; the right column tests it. When the check disagrees with the build, the answer is to find which bottom-up assumption is wrong — a unit count, a price, a take-up rate — not to split the difference between them.
- Volume actually transacted — units produced, installed, dispensed or procedures performed, counted at the level each is genuinely recorded
- Realised pricing by tier and channel, rather than one blended average applied across the whole market
- Take-up and frequency: how much of the addressable base buys, and how often it repeats
- Disclosed revenue of the companies serving the market, where filings separate it far enough to be usable
- Buyer-side spending totals — capital budgets, procurement lines, or the output of the end market the product is bought against
- Trade and customs flows, where the product crosses borders in a separately recorded form
Data sources
Published data establishes what happened. Only the people transacting in a market can say why, and what is about to change — so the two are collected separately and weighted differently.
- Commercial and product leadership at the companies that supply the market
- Procurement and specification leads at the organisations that buy it
- Distributors, integrators and channel partners, where the market is served indirectly
- Regulatory and standards specialists, where approval governs what can be sold at all
- Company filings, annual reports and investor disclosure
- Government statistics, customs records and regulatory registers
- Trade association output and standards-body publications
- Technical and peer-reviewed literature, where the market rests on a clinical or engineering claim
Primary interviews target commercial and product managers at chocolate tempering equipment manufacturers, procurement and plant engineering leads at confectionery, bakery and chocolatier businesses that buy this equipment, and distributors who sell and service tempering machines across regional markets. Regulatory and food-safety contacts are included where equipment certification requirements shape purchase decisions. Sampling weights toward Europe, given its concentration of established tempering equipment manufacturers and large confectionery producers, alongside Asia Pacific and North America to capture the faster-growing boutique and industrial buyer base in those regions. Conversations focus on purchase cycles, capacity utilization, price realization and replacement timing rather than general market sentiment.
Desk research draws on national and EU trade statistics for the HS code covering chocolate and confectionery processing machinery, food processing equipment trade association benchmarks and buyer's guides, customs and export registers from Germany, Belgium, Switzerland and China where the largest concentrations of equipment manufacturers and buyers are based, and disclosed segment revenue from publicly listed food processing machinery manufacturers. Confectionery industry trade body production and capacity data supplement equipment-specific sources where machine-level detail is not separately reported, particularly for smaller regional equipment producers.
Desk research runs across proprietary research databases including Factiva, OneSource and Hoovers alongside the public sources above. Modelling and statistical validation are run in SAS and SPSS.
Forecasting
The forecast is not a growth rate applied to a base year. It is built from the drivers that are expected to change, each one stated so a reader can disagree with it.
The forecast is built from projected growth in confectionery and chocolate production capacity, the pace at which boutique and small-batch chocolatiers adopt dedicated tempering equipment rather than outsourcing production, and expected replacement cycles for aging industrial tempering lines. Pricing is assumed to hold broadly stable in real terms, with automation features accounting for most of the premium separating fully automatic from manual and semi-automatic units. The forecast normalizes for the demand pause many capital equipment categories saw around 2020 and 2021, treating the subsequent recovery as a return toward the pre-pause trend rather than as a permanent step down in baseline demand.
Triangulation and validation
No figure enters a report on the strength of one source. Where the two sizing routes disagree the difference is not averaged away — the assumption causing it is isolated, tested against a third independent measure, and either corrected or carried forward as a stated limitation. Historical years are back-tested against the growth actually recorded before any forecast is allowed to run forward from them.
Outputs were back-tested against recorded shipment and trade growth for chocolate and confectionery processing machinery across 2020 through 2024 to confirm the historical build matches observed activity rather than a smoothed approximation of it. Segment-level shifts, including the pace at which portable and smaller-capacity machines gain share, were reviewed against interview input from equipment distributors who see order patterns directly. Sensitivities were tested around cocoa price volatility and its effect on producer capital spending, and around the pace of automation adoption among smaller chocolatiers, to confirm the forecast holds under a slower adoption path as well as the base case.
Confidence and limitations
Where an estimate is firm and where it is not is stated rather than left to be inferred from the precision of the number.
Confidence is strongest for stationary, industrial-scale equipment, where shipment volumes and disclosed manufacturer revenue are both reasonably well reported. It is weaker for portable and smaller-capacity machines sold to boutique chocolatiers and home-based producers, where purchases are more fragmented and less consistently captured in trade or company reporting. Regional detail outside Europe and China carries more uncertainty, reflecting thinner disclosure from equipment buyers in those markets. A structural risk to the estimate is a faster-than-expected shift toward outsourced, co-manufactured chocolate production, which would reduce direct equipment purchases by smaller producers.
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Questions This Report Answers
6 questionsWhat is the market size and growth rate, globally and by region?
How is the market segmented, and which segments lead?
Which regions and countries are covered, and how do they compare?
What are the key drivers, restraints, opportunities and challenges?
Who are the leading companies operating in this market?
What trends are expected to shape the market through the forecast period?
Frequently Asked Questions
01What is the Chocolate Tempering Machine Market projected to reach?
USD 2.03 Billion by 2034, CAGR 6.8%
02What years does this report cover?
Study period 2020–2034, base year 2025, historical data 2020-2024, forecast period 2026-2034.
03Which regions are covered?
Europe, Asia Pacific, North America, Latin America, Middle East and Africa.
04Which region accounted for the largest market share?
Europe leads with 35% of global revenue through 2034.
05Which segment leads the market?
Stationary Chocolate Tempering Machine is the largest line by Type, at 72% of revenue in 2025.
06Who are the key companies profiled?
Selmi, ZUM WALD Maschinen, MIA FOOD TECH, Shuanglong Group, Gusu Food Processing Machinery Suzhou, GAMI, Hamburg Dresdner Maschinenfabriken, A.M.P-Rose, Others, Aasted, Sollich KG, ChocoVision Corporation, Cacao Cucina, Bühler Group. Full profiles are part of the paid report.
07Can the segmentation be customized?
Yes. Custom data cuts by geography, segment, or competitor set are available on request.
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