by Umberto - Friday, May 8, 2026
After Prima with a coating belt, here comes Sintesi, our cookie depositor, for this very dear Syrian friend and customer.
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by Umberto - Friday, May 8, 2026
We are here with a long-time French customer and his very young assistant alongside Maestria, a model he has been using for many years.
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by Umberto - Wednesday, May 6, 2026
A visit to FBM for makers producing bean to bar chocolate with our technology, from Rumbo Kid to Compatta.
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by Umberto - Wednesday, May 6, 2026
Making bean to bar chocolate production easier and faster thanks to pre-refining with Grindgo. This is what drove another Spanish chocolate maker to choose Grindgo.
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by Umberto - Thursday, April 30, 2026
Ready to leave our testing room, this Clima50 vertical tunnel is heading to Australia. A compact and efficient solution for vertical cooling, optimized to maximize production in limited spaces.
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by Umberto - Wednesday, April 29, 2026
Small rice cakes coated with chocolate using Maestria and Climatico, and then packaged with Rubio. A complete line that ensures efficiency and precision from coating to the final packaging stage.
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by Umberto - Monday, April 27, 2026
Not only with industrial or semi-industrial lines composed of Jumbo and Climatico (60 or 80 cm wide), but even laboratory tempering machines with a 180 or 250 cm belt like Proxima can be the ideal tool for coating frozen fruit with two colors. Versatility that allows for handling different productions with maximum thermal precision.
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by Umberto - Friday, April 24, 2026
Next week we will be in Bordeaux for the first event entirely dedicated to artisanal "bean to bar" in France. For this occasion, we will present two major new products from Rollermac Boscolo and FBM. Magma and another surprise to be revealed shortly. Stay tuned.
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by Umberto - Friday, April 24, 2026
Testing and collection for these important Spanish producers who inspected their chocolate bar moulding line with Clima100. Everything is ready for production.
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