by Umberto - Wednesday, September 14, 2022
Our most elaborate fountain always has its charm, so much so that we have a good number of Sphere departing between Italy and Europe...
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by Umberto - Thursday, July 28, 2022
Creating pralines or better understanding the balance of some recipes is always possible with us. Here is a course requested by one of our historical customers who continues her growth from the "bean to bar" to the "bean to praline" in the Ivory Coast.
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by Umberto - Friday, May 6, 2022
This is the work of Grindgo, a small machine, contained but very useful in the transformation of cocoa. Its use reduces the complete bean to bar process by several hours.
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by Umberto - Thursday, May 5, 2022
Our Ninja Kid's time to speed up the cocoa cleaning and breaking process. Above, in the hopper, the beans are placed. The clean grain comes out in front and the bag of cocoa peels is replaced at the back.
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by Umberto - Wednesday, May 4, 2022
A new course for the production of bean to bar has begun in Legnano. From the USA, Europe and Italy the new students this month.
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by Umberto - Thursday, April 28, 2022
Also completed this course requested by these historical clients of ours from South Africa.
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by Umberto - Tuesday, April 26, 2022
Expressly requested by one of our customers in South Africa, we have created this course dedicated to fillings for chocolate and decoration of pralines with the Unica tempering machine and our "one-shot" Duplica...
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