by Umberto - Tuesday, October 15, 2024
More and more "bean to bar" producers are realizing what conching brings to their chocolate. Many confused the stone refiner by calling it "conche" but then, when they try Kleego, they really understand its importance and cannot do without it.
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by Umberto - Monday, October 14, 2024
The chronicle of the course in our "Bean to bar Area" school continues and if with Taokid the refining takes place with spheres, Rumbo is pure spectacle thanks to the granite wheels which also refine chocolate without adding cocoa butter.
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by Umberto - Friday, October 11, 2024
TaoKid begins its work to refine the cocoa mass with sugar and the addition of cocoa butter.
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by Umberto - Thursday, October 10, 2024
by Umberto - Wednesday, October 9, 2024
With Grindgo we speed up production without damaging the product and we transform the cocoa nibs into liquor ready to be used in the mill.
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by Umberto - Tuesday, October 8, 2024
Once the finished product with almonds, hazelnuts and pistachios has been obtained and collected, our nougat is composed inside a series of moulds. Rollercook30plus can be easily washed and is ready for a new cycle in just a few minutes.
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by Umberto - Tuesday, October 8, 2024
Another happy customer with Proxima. From Peru to France to bring one of the best cocoa in the world to one of the nations with the best chocolate culture.
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by Umberto - Tuesday, October 8, 2024
After roasting, we begin to prepare the gruè thanks to Ninja Bean which breaks the cocoa, cleaning it from the husks which are sucked into the collection bag.
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by Umberto - Monday, October 7, 2024
All ready for another "bean to bar" course. Seeds from Ecuador, Fbm machinery, starting from the Ninja Bean and arriving at Unica, passing through Kleego, Rumbo and Grindgo...
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