Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

The Rollerchocokid benchtop panning machine enables dragée production of up to 5 kg per hour, operating with ambient, cold, and hot air. Its compact tabletop size allows anyone to start coating everything from nuts to more complex items easily.

Two colors of melted chocolate tempered with Jumbo, coating up to 100 kilos of product per hour. The product is then crystallized by the Climatico cooling tunnel, leaving the Franui perfectly ready for packaging at the exit.

Instead of relying on laborious hand rolling to roll out the dough and cutting out desired shapes manually one by one, simply use our Sintesi depositor, capable of filling an entire tray in just a few seconds.

Offering customers chocolate made directly from cocoa beans is extraordinary, but providing a hands on workshop where guests can step into the shoes of a chocolate maker for a few hours is even more rewarding. Ninja Kid, Taokid, Proxima e Grindgo and Kleego seamlessly combine production, education, and live demonstration for the ultimate bean to bar experience.

Not all chocolates are created equal, but when any chocolate completes its full tempering curve, it achieves a brilliant gloss and yields that inimitable snap of pure chocolate upon breaking. Not all tempering machines are equal either: having a unit that offers versatile settings, temperature memory, and the option to engage a third stage to finalize the tempering curve is truly exceptional. It is like having a master chocolatier by your side helping you process chocolate to perfection to craft flawless pralines. That expert is Unica, our tempering machine that melts chocolate using the traditional bain marie system, handles significant temperature deltas (even up to 20 degrees), and allows you to complete the tempering curve with a third stage. Pure tempering perfection!

When a tempering machine arrives in a factory that only works with compound chocolate, it is a truly magic moment, so much so that all the operators stop and record the tempering process. Here is the result of Compatta arriving at this factory in Kuala Lumpur!

From the heart of Le Langhe in Piedmont, today we show you caramelized nut production with Rollerchocosweet 15 PLUS, our combined coating unit designed for both chocolate and sugar based recipes. Thanks to the dedicated burner located beneath the copper bowl, you can easily control the precise degree of caramelization, from light to golden or deep brown. Starting with the caramelizing process, Rollerchocosweet 15 PLUS also enables you to create savory recipes using curry, paprika, seeds, garlic powder, and many more seasonings.

Artisanal bean to bar chocolate is typically produced without added cocoa butter to preserve the full integrity of its origin flavor. However, low fat chocolate is rarely used for coating because it lacks the necessary fluidity to enrobe the product. Yet FBM continues to engineer solutions that, like this Maestria tempering enrobing machine, manage to coat flawlessly even with chocolate made exclusively from cocoa mass and sugar!

Pralines that normally require a long series of steps and waiting times when made manually can now be produced in a single shot thanks to Duplica, our one shot machine. Equipped with two hoppers, continuously fed by tempering machines, and connected to the cooling tunnel at the end of the belt, it delivers high volume, uninterrupted production of filled pralines.

Fluxo is the wall mounted chocolate fountain that works with real chocolate, releasing an incredible aroma and clearly showing its quality at first sight because it flows slowly, unlike the thin liquid seen in some fountains that claim to feature chocolate. Fluxo uses only genuine chocolate: dark, milk, white, and colored white chocolate with cocoa butter, but always and strictly pure chocolate!