by Umberto - Thursday, February 13, 2025
Covering with silver is a job for a few and we know how to do it thanks to Rollersweet. With its glass tank and specially created balancing system, we can coat any type of circular dried fruit with silver and gold.
Read the rest of this entry »
by Umberto - Tuesday, February 4, 2025
Another Rollercook 15 ready to cook in a prestigious laboratory. The speed of reaching the temperature and all the recipes that can be stored are an addition to the excellent mechanics of Rollermac Boscolo.
Read the rest of this entry »
by Umberto - Tuesday, January 28, 2025
Rollersweet3 also remains in France to make dried fruit pralines such as almonds and pistachios.
Read the rest of this entry »
by Umberto - Friday, January 17, 2025
Making chocolate with all whole hazelnuts? With Nucleo it is 66% successful but with our mold loader and sprinkler it is possible to produce 100%. We are waiting for you at Sigep in Rimini at stand B3040!
Read the rest of this entry »
by Umberto - Friday, January 17, 2025
Thanks to Rollermac Boscolo technology and our Rollerchef150s, even one of the most popular desserts in the Middle East can be automated...
Read the rest of this entry »
by Umberto - Monday, January 13, 2025
A combination of technology that allows you to produce crispy or flame caramelize any type of dried fruit. This is Rollersweet 20 which, at the end of production, thanks to the patented system, allows unloading without risk of burns or product losses.
Read the rest of this entry »
by Umberto - Thursday, December 19, 2024
Here is a new chocolatier that combines sugar production with Rollersweet 40 plus. Brittles, sugar and caramels are increasingly important for chocolate producers as they are the perfect combination to offer alternatives with similar productions. Instead of cold air, fire!
Read the rest of this entry »
by Umberto - Wednesday, December 18, 2024
Nougat is the most popular time of the year even if it is consumed every month and is simple and convenient to produce with Rollercook 30 plus.
Read the rest of this entry »