Again Africa, again Unica...

by Umberto - Thursday, July 20, 2017

Again Africa, again Unica...

Even in Pretoria, where chocolate has a very Western style...

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Bean to Bar Area. The end of the course...

by Umberto - Thursday, July 20, 2017

Bean to Bar Area. The end of the course...

And with the bars that have been tempered with our Maestria, continuous tempering machine with Led and the capacity of the working bowl of 60Kg, this course dedicated to Bean to Bar also ends.

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Again Africa. Again our enrobing machines...

by Umberto - Thursday, July 20, 2017

Again Africa. Again our enrobing machines...

In Durban, our tempering machines come with the professional enrobing attachment. Prima with the enrobing attachment are crossing Africa for a new "happy face".

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Bean to Bar Area. And then fast with Rumbo.

by Umberto - Wednesday, July 19, 2017

Bean to Bar Area. And then fast with Rumbo.

Always from our Bean to Bar Area for the course dedicated to the French language. Rumbo starts its work with cocoa and then cocoa butter and sugar will be added.

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Again Africa. Madagascar.

by Umberto - Wednesday, July 19, 2017

Again Africa. Madagascar.

Again in Africa, in one of the few areas where Trinitarian cocoa has been sown and cultivated. Madagascar is also starting to produce small amounts of chocolate with Fbm.

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Bean to Bar Area. Our Pre-Grinder at work...

by Umberto - Wednesday, July 19, 2017

Bean to Bar Area. Our Pre-Grinder at work...

For artisan chocolate, time is never a problem, but if you want to try to slightly reduce the wait, our Pre-Grinder helps... With it, in a couple of steps, you can reach a few dozen microns from gruè.

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Côte d'Ivoire. To finish the chocolate process with our tempering machine...

by Umberto - Tuesday, July 18, 2017

Côte d'Ivoire. To finish the chocolate process with our tempering machine...

African chocolate uses our machines in many nations. And this time, even in Côte d'Ivoire, for most of "bean to bar" production process you use machines "made in Fbm"...

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Bean to Bar Area. Cleaning and cracking of cocoa.

by Umberto - Tuesday, July 18, 2017

Bean to Bar Area. Cleaning and cracking of cocoa.

With our Winnower also used in this course.

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Rumbo Kid also in Ivory Coast!

by Umberto - Tuesday, July 18, 2017

Rumbo Kid also in Ivory Coast!

Well, even in the world's largest cocoa producer, you want to start making chocolate with Fbm. You start with Rumbo Kid...

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Bean to Bar Area. Roasting of cocoa beans.

by Umberto - Monday, July 17, 2017

Bean to Bar Area. Roasting of cocoa beans.

Always in Bean to Bar Area and always with the French course that continues with the roasting of cocoa beans.

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