Still hugs. From Russia!

by Umberto - Wednesday, March 25, 2020

Still hugs. From Russia!

This week we should have been in Russia, in Moscow, for another exibition. Instead, this world emergency has blocked everyone. A big hug to those who make "bean to bar" in Moscow. A hug to all the "chocolate makers" who produce chocolate in Russia!

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A big hug. Slitti is here!

by Umberto - Wednesday, March 25, 2020

A big hug. Slitti is here!

Here we are. In a complicated moment, we want to go back to doing what was previously natural and now better avoided. Remember our hugs. Here we are with Andrea Slitti, at the last awards ceremony of the International Chocolate Awards where Andrea once again confirmed his incredible talent. Still today Slitti produces and ships following the careful and scrupulous current health procedures. Because Slitti is chocolate and chocolate is happiness and we can never stop looking for happiness, even in a hard and dramatic moment like this. Go ahead, with chocolate!

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Spanish friends ...

by Umberto - Friday, March 20, 2020

Spanish friends ...

Spain is experiencing the same nightmare as Italy in these days with this "virus" does not forgive. Yet, we still find friends and new customers who encourage us and greet us with their new Proxima.

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Cover with Compatta in London ...

by Umberto - Wednesday, March 18, 2020

Cover with Compatta in London ...

Not only the large tempering machines can use the coating device but also the Compatta which has a 15 kg bowl and which is working in Norwood, London, UK.

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Pretzels coated with chocolate in Arkansas...

by Umberto - Tuesday, March 17, 2020

In Springdale our continuos tempering machine Maestria is used to coat pretzels with dark chocolate .


 

Made by Nucleo.

by Umberto - Saturday, March 14, 2020

Made by Nucleo.

Tempered chocolate with whole inclusions and in large quantities are these? Of course, there are no problems for Nucleo, our exclusive tempering machine and its dosing system.

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Bottom coating line with chocolate directed to the USA.

by Umberto - Friday, March 13, 2020

Here is our Maestria, with a 40 cm enrobing attachment and a tunnel Climatico. A 17 meter long line ready to go to the USA!


 

Testing Jumbo!

by Umberto - Friday, March 13, 2020

Every time we finish building a new machine, we start testing it with the product. First melting, then tempering and finally the third stage ...


 

Proxima in Catalonia!

by Umberto - Thursday, March 12, 2020

Proxima in Catalonia!

Another Proxima with enrobing attachment ready for other creations with chocolate in Barcelona!

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Coating line for nougats ...

by Umberto - Thursday, March 12, 2020

Coating line for nougats ...

Still in Campania and more precisely in Grottaminarda, other nougats will be covered with Fbm.

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