by Umberto - Wednesday, April 16, 2025
In Lunzenau, Germany, is one of our first customers who started producing "bean to bar" in Europe. Starting with a Prima, he then continued with Unica and also Pann 30 for a production of dragees.
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by Umberto - Monday, April 14, 2025
Proxima and Unica are ready with our Spinner to brighten up the Easter holidays by tempering chocolate inside molds held by magnets.
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by Umberto - Friday, April 11, 2025
Bars produced with pure Hawaiian cocoa and tempered with Prima, our small but strong tempering machine dedicated to those starting out on this fantastic adventure.
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by Umberto - Friday, April 11, 2025
A new line dedicated to the production of the most viral bars in the world, the super famous Dubai Chocolate which, having kataifi paste together with pistachio, require a series of special machinery in addition to Unica and Clima.
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by Umberto - Wednesday, April 9, 2025
After the first Proxima, this "bean to bar" also manages to grow and adds more Fbm technology!
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by Umberto - Tuesday, April 8, 2025
Being behind the production of one of the best French chocolate brands like Bernachon Chocolatier fills us with pride thanks to Rollerchoco15 plus that allows the production of chocolate dragees automatically thanks to our patented spray and allows unloading in an easy way thanks to our motorized tilting system. Special technology for special customers!
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by Umberto - Monday, April 7, 2025
Not only "bean to bar" but also pastry in Indonesia where two Proxima arrive together with our Shelly cabin.
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by Umberto - Monday, April 7, 2025
One of the most famous "chocolate makers" in France who has married the production of two-ingredient chocolate created thanks to Rumbo and tempered with Proxima or Maestria has a chocolate that is not only delicious but also beautiful thanks to the tempering curve created by Fbm for two-ingredient chocolate.
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