Again Rumbo and Clima for one of the biggest Indonesian producers...

by Umberto - Monday, March 25, 2019

Again Rumbo and Clima for one of the biggest Indonesian producers...

The old story that sees those who choose us grow more and more and always with us. A few years ago we gained the trust of one of the most important Indonesian producers who wanted to start with the bean to bar. Today the bean production has become the essence and needs to grow more and more. Our Rumbo and the automation with Clima 50 are the right answer.

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Thai Fbm Area. The best solution with Kleego.

by Umberto - Monday, March 25, 2019

Thai Fbm Area. The best solution with Kleego.

Deciding the degree of acidity with Kleego and choosing the preferred flavor of your own chocolate.

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Thai Fbm Area. Rumbo...

by Umberto - Sunday, March 24, 2019

Thai Fbm Area. Rumbo...

The report of our first course to produce chocolate in Thailand continues. Always with a smile and always with Rumbo, our melangeur.

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Almond paste with Tower Drop...

by Umberto - Saturday, March 23, 2019

Almond paste with Tower Drop...

Again biscuits produced as if they were dropped by hand...

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Thai Fbm Area. Cracking and winnowing.

by Umberto - Friday, March 22, 2019

Thai Fbm Area. Cracking and winnowing.

Here is Ninja at work...

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Thai Fbm Area. The selection.

by Umberto - Friday, March 22, 2019

Thai Fbm Area. The selection.

After visiting the plantations, we are back at the School to begin the FBM bean to bar course. It starts with the selection.

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Dropping the coconut biscuits...

by Umberto - Friday, March 22, 2019

Dropping the coconut biscuits...

We have always liked the challenges like customizations. Dropping dough for coconut biscuits has always been impossible or possible without maintaining the uniformity of the biscuits. Well, with some customization, Fbm with Tower Drop succeeds.

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Thai Fbm Area. Fermentation.

by Umberto - Friday, March 22, 2019

Thai Fbm Area. Fermentation.

In Thailand and nearby areas there are many "farmers" who are starting to approach the world of chocolate to find a better future. In Chiang Mai we explain that the bases for a good chocolate start from the field and begin with fermentation.

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Peru. Others "from tree to bar" with Fbm...

by Umberto - Thursday, March 21, 2019

Peru. Others "from tree to bar" with Fbm...

Again from South America come other chocolate producers who have cultivated cocoa for years. Something is finally changing in Peru too.

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The beauty of Taobroma...

by Umberto - Thursday, March 21, 2019

The beauty of Taobroma...

The beauty of Taobroma is that it is so simple to use and productive that everyone who tries it then, in the end, buys it and brings it to their laboratory...

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