Big One: memories of summer.

by Umberto - Saturday, September 20, 2014

The summer is ending and we post the video of the Big One delivered in France during this season.

This tunnel is the third given to this important customer in last years, although it has had some innovations on the materials and in the transport of the molds that made it even more efficient than the previous two.

Unfortunately the confidentiality required by the customer will not let us publish images of the test and production but the end result you can still imagine ...


 

That's why Kleego 100 has a "+"!

by Umberto - Wednesday, August 27, 2014

That's why Kleego 100 has a "+"!

With Kleego we were able to help many small "from beans" makers to reduce conching times and to make it much more stable with less acidity in the  chocolate handcrafted.

Kleego 100+, besides having a bath increased, can also to be equipped with 2 granite cylinders granite to reduce the time of refining.

A short video is coming soon....

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The "Big One"!

by Umberto - Monday, August 25, 2014

The "Big One"!

Here it is, finished and delivered, the Tunnel for the chocolate industry to which we have devoted ourselves in this month's posts ...

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Talking about Kleego 100 + ...

by Umberto - Sunday, August 17, 2014

Talking about Kleego 100 + ...

Here are some more pictures of Kleego 100 +.

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It's coming Kleego 100 + ... and it's even more amazing!

by Umberto - Wednesday, July 23, 2014

It's coming Kleego 100 + ... and it's even more amazing!

After few months later the presentation of Kleego, just popular in many parts of the world, here comes also Kleego 100 +!

It has the same characteristics of the sister but bigger and  with a magical "+" that will be very useful for all "from beans" makers that want to enjoy  the chocolate and keep more speed the production!

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Cover only the upper part ...

by Umberto - Wednesday, July 2, 2014

Cover only the upper part ...

Given that 3 competitors had failed to do this project and , however, it was not easy even for us to find the solution, we prefer not to post the video but only this picture processed in settings during testing pre-start up.

We have developed for one of the leading manufacturers of Italian panettone and panettoncini 2 lines to cover the upper part without removing the baking cups before recoating. We have also avoied to create some showers of dosage which do not guarantee the production of at least 700 panettoni hour.

The lines, of course, be used both for panettone that for colombe with standard dimensions or with dimensions for mono-dose.

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Little tour in Middle East. ( Chapter 4). It's a matter of continuos tempering system.

by Umberto - Thursday, June 26, 2014

Little tour in Middle East. ( Chapter 4). It's a matter of continuos tempering system.

The continuous tempering system of a good tempering machine must keep the same temperature in both bowl and tempering tower for a long time.

This is the main reason that has made this important producer of Kuwait to choose Fbm.

We don't have only one system for have hot and cold for chocolate and we have not a large bowl not so deep that, after little time, have a solid block of chocolate in the centre that obliged to stop the production and restart again after have closed the tempering system.

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Prima with bottom coating device and flip for donuts

by Umberto - Tuesday, June 17, 2014

Prima with bottom coating device and flip for donuts

About Prima... here we have the enrobing device for donuts and other similar products.

We had already done for 60 Mtr, Maestria and all other major tempering until the Compatta.

Well, here it is as well to Prima, continuous tempering machine of 7 kg.

From a standard enrobing belt for enrobe you can change and have a new production belt!

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The Fbm's assistance? It 'amazing!

by Umberto - Thursday, May 1, 2014

The Fbm's assistance? It 'amazing!

Here's how a Mexican from Wyoming call our assistance on Fbm tempering machine sold  some years ago.

The quick continuous and economical service... ...  it is a pleasure ...

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To learn more about Kleego ...

by Umberto - Thursday, March 27, 2014

Is not it simple? Being able to create your own chocolate is no longer a job with a lot of time or  for very big industries. Kleego!


 
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