A load of Unica traveling ...

by Umberto - Saturday, July 30, 2016

A load of Unica traveling ...

Last tests of Unica in Fbm before to go and work to various laboratories around the world to make bean to bar chocolate.

Read the rest of this entry »


 

Scotland: Unica, tried and tested yesterday.

by Umberto - Friday, July 29, 2016

Scotland: Unica, tried and tested yesterday.

The fine old Scottish firm of Brodies of Edinburgh (part of Segafredo coffee giants) have chosen one of the latest fully featured Unica machines from FBM to successfully update their chocolate production.

Read the rest of this entry »


 

Quadro 50: here is what it means to customize ...

by Umberto - Friday, July 29, 2016

Quadro 50: here is what it means to customize ...

Quadro 10 is a great tempering machine as it is like the "old" wheel  (static, "batch") tempering machines that offered the tempered chocolate for a few minutes after which it was necessary to reactivate the tempering process. The old wheel tempering machines have been undermined by the continuous tempering machines 20 years ago and since then they are used only for some small-scale production remains, however, very limited productively. Our project Quadro, although a static tempering, allows the tempered chocolate for 4 or 5 hours. Then, by calculating the average production of a laboratory, we can safely say that also with Quadro, we can grant chocolate ready for use despite not having the  screw pump and not being a continuous tempering machine. Zuccotti, already "guilty" of making us prepare amendments years ago on other series machines models which then also led us to begin Kleego project, this time asked, instead than Quadro 10, a Quadro 50. Bath of 50 kilos instead of 10. Succeeding to balance hot, cold and density of various different types of chocolate with different percentages of butter, was quite a feat, but, thanks to our software and refrigeration engineers, in the end we managed to produce a very impressive machine. FBM  loves freedom and Fbm wants to give everyone the freedom to temper chocolate to suit personal taste and needs. This is to show how we work for the costumers. This is the personalization that we dedicate to customers.

Read the rest of this entry »


 

Chocolate Zuccotti in Genoa. Artisan chocolate since 1933.

by Umberto - Thursday, July 28, 2016

Chocolate Zuccotti in Genoa. Artisan chocolate since 1933.

Even Zuccotti that requires us to replace an old static tempering machine of the historic workshop of Genoa. In addition to various tempering and covering machines by Fbm, now Zuccotti has something customatized to their craft production.

Read the rest of this entry »


 

Even the Chef of Perugina' School wants Proxima!

by Umberto - Wednesday, July 27, 2016

Even the Chef of Perugina' School wants Proxima!

Staying in Perugia, also Chef Guidobaldi, chocolatier of the historic internal teaching classroom of  Perugina's factory, as well as the chocolatier requested  by several national newspapers,  has just chosen, for his personal lab, our continuos tempering machine.

Read the rest of this entry »


 

A new b2b chocolate crafter factory is starting now in Perugia...

by Umberto - Wednesday, July 27, 2016

A new b2b chocolate crafter factory is starting now in Perugia...

Also in Perugia, with these 2 Proximas and part of the Fbm line dedicated to bean to bar production, Winnower, Rumbo and Kleego, this guy is starting to produce b2b chocolate from the cocoa bean!

Read the rest of this entry »


 

Pregrinder: simple and useful ...

by Umberto - Tuesday, July 26, 2016

Pregrinder: simple and useful ...

In the production of chocolate Pre-Grinder it is easy to use and it is very useful in speeding up the production. And it is also useful in other products such as creams or bases for ice cream ...

Read the rest of this entry »


 

Winnower, from beans to nibs...

by Umberto - Monday, July 25, 2016

Winnower, from beans to nibs...

Also this week we returned to make chocolate in Bean to Bar Area of Legnano  and here we have, after roasting with the convection oven, the grain (nibs) produced from beans processed by Winnower. Some carry only a passage while we, in this case, we have made two.

Read the rest of this entry »


 

This week in our Bean to bar Area of Legnano: chocolate with Ghana's cocoa beans ...

by Umberto - Sunday, July 24, 2016

This week in our Bean to bar Area of Legnano: chocolate with Ghana's cocoa beans ...

For 3 days, even this week, we have given the possibility to make and test the cocoa beans from Ghana in our Bean to Bar Area. In few days we have made a hundred of kilos of chocolate.

Read the rest of this entry »


 

In US, who begins with Prima, goes on with Proxima and, now, continues with Unica ...

by Umberto - Saturday, July 23, 2016

In US, who begins with Prima, goes on with Proxima and, now, continues with Unica ...

In the state of Georgia,  Athens, it happens that in two years this bean to bar chocolate maker becomes something important and needs more machines to be able to meet the demand and market opportunities. So now comes Unica.

Read the rest of this entry »


 
 1234567891011121314151617Next