by Umberto - Monday, January 11, 2021
The tempering machine is the essential machine for chocolate. Dosing plates are the simplest way to speed up production. Drawn on the indication for the mold, often one of them is functional for different forms of pralines.
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by Umberto - Tuesday, December 22, 2020
The flow of our Maestria is important and is the best way to understand how much a tempering machine produces. Also for this reason the choice of Maestria was a winner for this producer from Cuneo...
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by Umberto - Thursday, December 17, 2020
In the "home" of dragees as France is, our Pann 30 could not fail to be popular. So there are more and more workshops where our panning machine is added to create these exquisite delicacies...
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by Umberto - Tuesday, December 15, 2020
Despite the difficult period for the entire world economy, more and more companies want to automate or reduce the use of manpower and that is why we are sending our Maestria and our Climatico to some laboratories in different corners of the world, tempering-enrobing machine and cooling tunnel. It is true that in difficult moments, the best companies know how to organize themselves to have the best answer and to better launch themselves towards new challenges.
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by Umberto - Tuesday, December 15, 2020
The Al Nassma group in Dubai is world famous for being the premium producer of camel milk chocolate. In recent months they have created a new brand, Samha, dedicated to products covered with this "unique" chocolate and among these there is another famous product from the United Arab Emirates such as dates that are opened, a pistachio is manually inserted and then closed for covering. Also for this production the choice was Fbm!
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by Umberto - Monday, December 14, 2020
Duplica with Micro Clima leaving for Casablanca. Pralines and filled bars for the Moroccan market!
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