Cover the ice cream is not easy ...

by Umberto - Friday, May 22, 2015

Cover the ice cream is not easy ...

... But we do it for many years with our customized special lines. This time, the costumer asked to us a lower production using Unica, chocolate machine of 25kg. and we have done our job. Here is the special enrobina belt  for the coating of products in negative temperature!

Read the rest of this entry »


 

Unica. Costarica.

by Umberto - Thursday, May 21, 2015

Unica. Costarica.

Again from Costa Rica , we have costumers that also work their beans changed in chocolate with our "upgrdade" Unica,continuos tempering machine dedicated for the "BtoB" job!

Read the rest of this entry »


 

Also in Costa Rica ...

by Umberto - Wednesday, May 20, 2015

Also in Costa Rica ...

Unica, Aura but not only .... Again in Central America but, this time, pralines made in Costa Rica with Prima, continuos tempering machine of 7 kg. of bowl!

Read the rest of this entry »


 

Perla: today's job!

by Umberto - Tuesday, May 19, 2015

Perla: today's job!

The work of Perla, the Fbm panning machine,  in our Chocolate School! Puffed rice coated with milk chocolate and  sultana raisins with dark chocolate!

Read the rest of this entry »


 

... also Unica are back in Bolivia!

by Umberto - Monday, May 18, 2015

... also Unica are back in Bolivia!

Not only small Fbm tempering machines are arriving to La Paz but also the usual Unica arranged for chocolate "from beans" ...

Read the rest of this entry »


 

Ivory Coast: "Cocoa is good for my family!"

by Umberto - Sunday, May 17, 2015

Directly from the Ivory Coast here is a typical working man behind much of our chocolate ...


 

And in Bolivia small tempering machines ...

by Umberto - Sunday, May 17, 2015

And in Bolivia small tempering machines ...

While in Peru we are going on to send always Unica for "from beans to bar" chocolate because it allows continuous production and without stops, in Bolivia there are different realities. One of these, has just chosen Aura with tag dedicated to the removable auger (which is standard set to the bigger Fbm tempering machines!) So that it can quickly change the production of the own artisan chocolate.

Read the rest of this entry »


 

Again South America, still Perù!

by Umberto - Saturday, May 16, 2015

Again South America, still Perù!

The handmade chocolate requires optionals that are not common to all tempering machines. Only with the '"upgrade" from the beans is the best answer to those who want to produce their own crafter chocolate with a tempering process of high quality. And that's how Unica has also been chosen by this new chocolate manufacturer, grower of cocoa, of Peru!

Read the rest of this entry »


 

Guatemala: the chocolate in the heart of the Maya!

by Umberto - Friday, May 15, 2015

Guatemala: the chocolate in the heart of the Maya!

Here Fbm still grows in the magnificent Guatemala! Obviously still chocolate "from beans" ...

Read the rest of this entry »


 

The work of Kleego 100!

by Umberto - Thursday, May 14, 2015

The work of Kleego 100!

Amazed! Our customer in Central America has been impressed by the ease with which Kleego recovered a consignment of cocoa mass that had been ruined by a bad fermentation creating a product full of acidity to make it almost impossible to taste. Well, in less than 3 hours of treatment with Kleego, it has recovered the entire batch of chocolate making identical chocolate normally produced by this our customer.

Read the rest of this entry »


 
 1234567891011121314151617Next