And a new coating line also in Madrid ...

by Umberto - Tuesday, August 04, 2015

And a new coating line also in Madrid ...

Here is the coating line just delivered near Madrid, Spain. Melter series K, tempering and enrobing machine, Maestria and cooling tunnel for chocolate, Climatico, double flow with air recovery to ensure the lowest possible moisture inside the cooling chamber. It 'a pleasure when the customers face technically our processing system and not only stopping theirselves at the price and marketing!

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Another chocolate coating line also in Riyad...

by Umberto - Monday, August 03, 2015

Another chocolate coating line also in Riyad...

Even one of the most prestigious chocolate makers in Saudi Arabia, Lenotre, produces thanks to an industrial chocolate line for tempering, cover and crystalize the chocolate with Fbm!

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The chocolate lines of Di Iorio1750 for the next twenty years ...

by Umberto - Sunday, August 02, 2015

The chocolate lines of Di Iorio1750 for the next twenty years ...

Here are the lines of tempering, coating and crystallization for chocolate used by Di Iorio 1750 just delivered.

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Today the big tempering machines are so ...

by Umberto - Saturday, August 01, 2015

Today the big tempering machines are so ...

Today Mtr 60  has evolved the industrial tempering machines ... Without water connection and with a system of continuous tempering vertical screw different so that  much that many of our clients are working continuously 24H for the months of the high season.

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This comes from Las Vegas: macadamia's praline with pineapple!

by Umberto - Friday, July 31, 2015

This comes from Las Vegas: macadamia's praline with pineapple!

 The infinite creativity of Jean-Marie Auboine! Here are the ingredients: macadamia praline 800 grams, 100 grams of cocoa butter, white chocolate, 100 grams, 150 grams candied pineapple.

Method for the filling

Caramelize with sugar, water and glucose pineapple.
Bake at 190.
Pour over the macadamias.
Let cool and mix with a mixer with lecithin and a pinch of salt. After about ten minutes when the mixture is smooth, remove from the mixer and leave in the refrigerator for 30 minutes.

For shells:
Spray the molds with cocoa butter-colored arancionea 32 ° C on a lighter side.
Then spray very lightly with cocoa butter brown to 32C.
Cristallizzazzare in the refrigerator for 10 minutes. Place the stuffed with macadamia and pineapple, close with white chocolate. Let them come to room temperature, around 20C and make the shells with milk chocolate tempered.

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FBM, working for more than 20 years ..

by Umberto - Thursday, July 30, 2015

FBM,  working for more than 20 years ..

Here we have Fbm machines that are still working at this historic Company of Campania, Di Iorio1750 ...

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Di Iorio 1750, a piece of sweet Italian history ...

by Umberto - Wednesday, July 29, 2015

Di Iorio 1750, a piece of sweet Italian history ...

Nougat and crunchy Di Iorio 1750 are part of the Campanian hystorical confectionery. Not since the birth of the historic factory, more than 250 years ago, but already nearly 25 years, Di Iorio 1750 has a massive production linked to working with chocolate entirely made from Fbm machines...

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... to Hawaii ...

by Umberto - Wednesday, July 29, 2015

... to Hawaii ...

And today some Rumbo are departing for Hawaii ... Also in Honolulu chocolate is made from bean using some Rumbo!

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At Le Castellet, chocolate is tempered with Fbm ...

by Umberto - Tuesday, July 28, 2015

At Le Castellet, chocolate is tempered with Fbm ...

Also close to the Le Castellet ring, the chocolate is tempered with Fbm ... who knows when he returns even Formula 1!

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Belgian travel...

by Umberto - Monday, July 27, 2015

Belgian travel...

To find a dear customer who has started a new project with the vegan chocolate ...

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