Bean to bar Area. Refining with spheres...

by Umberto - Friday, May 16, 2025

In our course, in addition to refining with the classic stone technology, we also propose the one with the ball mill and in this case with Taokid.


 

And Rubio is already at work...

by Umberto - Friday, May 16, 2025

And Rubio is already at work...

Our young creature Rubio has already been the choice of some of our customers around the world and here we see it packaging chocolate bars.

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RollerChef150 again for cooking...

by Umberto - Friday, May 16, 2025

RollerChef150 again for cooking...

Our inimitable Rollerchef150 cooker again in a laboratory to guarantee important and diversified productions.

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Rumbo Kid made our chocolate.

by Umberto - Thursday, May 15, 2025

In this course we used Rumbo Kid to refine and create our chocolate.


 

Three meters of real chocolate in the shadow of the Colosseum...

by Umberto - Thursday, May 15, 2025

Three meters of real chocolate in the shadow of the Colosseum...

Thanks to Fluxo and Fbm technology. Where everyone puts products much more similar to colored water, Fluxo circulates chocolate. A matter of coherence.

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Chocolate and gold....

by Umberto - Thursday, May 15, 2025

Chocolate and gold....

Hazelnuts covered in an original way thanks to Pann 30. The gold of the gods and the gold of men...

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Quickly refine sugar...

by Umberto - Wednesday, May 14, 2025

It's not a problem and it helps the production of artisanal "bean to bar" chocolate the Rollermac Boscolo sugar refiner.


 

Producing cocoa paste...

by Umberto - Wednesday, May 14, 2025

Producing cocoa paste...

From the cocoa nibs obtained with the Ninja Bean we need to reduce the granulometry to speed up artisanal production times thanks to the Grindgo pre-refiner.

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We are waiting for you at Iba!

by Umberto - Wednesday, May 14, 2025

We are waiting for you at Iba!

In our stand 15.C27 we will welcome you with part of the Fbm and Rollermac Boscolo technology dedicated to bean to bar with Rumbo, to chocolate with Maestria, to dragees with Rollerchocosweet15, to cookers with Rollercook5Hplus and with other machines from our galaxy.

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Tempering two-ingredient chocolate...

by Umberto - Tuesday, May 13, 2025

It is not a problem even if the chocolate has no added cocoa butter for Fbm technology. From Compatta to Proxima or from Unica to Maestria, two-ingredient chocolate has no problem with us.


 
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