Still in France. Proxima and Rumbo ...

by Umberto - Friday, September 25, 2020

Still in France. Proxima and Rumbo ...

A "bean to bar" lab that looks like a sort of Fbm "show room". A little bit of Rumbo and a little bit of Proxima ...

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Always in France...

by Umberto - Friday, September 25, 2020

Always in France...

Always Proxima with the enrobing attachment!

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Pann30 in Egypt!

by Umberto - Thursday, September 24, 2020

Pann30 in Egypt!

Panned products are rediscovering a great return among consumers' favorite confectionery products. This is how our Pann30s arrive and produce even under the Pyramids...

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Automatic production of bars.

by Umberto - Thursday, September 24, 2020

And with Unica, mold loader, Clima 50, the production of chocolate bars becomes very easy...


 

Another Fluxo with real chocolate...

by Umberto - Wednesday, September 23, 2020

Another shop that wants to create the right atmosphere for its customers. Fluxo works with chocolate. No waxes and even oils with unsavory smells but only chocolate that creates the right mix between the visual and olfactory senses and allows us to offer the right image that makes the difference compared to all the other places.


 

I'm taking you to Africa...

by Umberto - Wednesday, September 23, 2020

I'm taking you to Africa...

And more precisely in Kampala where I tell of another "chocolate maker" who, thanks to "bean to bar" chocolate, brings a better income to hundreds and hundreds of Ugandan families.

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Proxima with the enrober in France!

by Umberto - Tuesday, September 22, 2020

Proxima with the enrober in France!

Again our 25 kg tempering machine with the addition of the enrobing attachment for another French "Maitre"...

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The crystallized chocolate that comes out of Micro Clima.

by Umberto - Monday, September 21, 2020

When we say #chocolateforall it is because we really believe it. We are the only company to have 3 standard vertical tunnels for the crystallization of molded chocolate. Here is the testing of another Micro Clima, tunnel with a capacity of 40 molds.


 

And in France they continue to temper with Fbm...

by Umberto - Monday, September 21, 2020

And in France they continue to temper with Fbm...

One of the "queen" nations of chocolate where for many years chocolate has been tempered with Fbm tempering machines. From the old and historical "Maitre" to the new generation, from those who have decided to try to those who always continue to grow with us!

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Ninja Kid. Not only cocoa...

by Umberto - Friday, September 18, 2020

Our cracker/winnower is already at work in the laboratories of some "chocolate makers" around the world even though it was launched less than two months ago. But Ninja Kid not only breaks and cleans cocoa, but also manages to create the grain of various products. Here it is at work with pistachio.


 
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