by Umberto - Monday, May 29, 2023
The magic of Kleego is always surprising for all our trainees. The conching is the chocolatier's signature that goes beyond just the origin of cocoa. Making the final product delicate or lively is a prerogative of conching and Kleego, thanks to its considerable potential, allows definitive stabilization of the final chocolate flavour.
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by Umberto - Friday, May 26, 2023
A welcome visit from Romania where this customer of ours has implemented its Fbm fleet with our "one-shot" Duplica!
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by Umberto - Friday, May 26, 2023
The story of our "bean to bar" course continues and we have arrived at the chocolate produced with the Rumbo melanger.
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by Umberto - Thursday, May 25, 2023
With the same care and attention that every artisan biscuit factory reserves for its production but this time the creation of the biscuit is thanks to a machine: Tower Drop.
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by Umberto - Thursday, May 25, 2023
Still our most famous "melangeur" Rumbo which is headed to France to transform the cocoa paste into chocolate.
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by Umberto - Wednesday, May 24, 2023
Still "chocolate makers" of the world who rely on the solidity and professionalism of Fbm technology. This time Rumbo is leaving for the UK!
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by Umberto - Wednesday, May 24, 2023
Continue our "bean to bar" course and after obtaining the grain and having cleaned it from the peels, we must start reducing the cocoa into paste. Grindgo helps us in this process and transforms the cocoa nibs into "liquor" in just a few seconds.
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by Umberto - Tuesday, May 23, 2023
The tempering machine is also used for colored chocolate and with it, also its enrobing trolley. This is how Compatta covered the amaretti!
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