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

A small preview of what of new, we will bring in Rimini this week for Sigep...

Unica. The development of more used machine by bean to bar craftmen in the world could not be presented in one of the most suitable trade fair for bean to bar craftsmen in the world: Seattle. Finally, here it is.

We will submit in a few days in Seattle and there will explain better all of its features. For now we can say that has a bowl of 40 kilos and it will continue to be the most loved by bean to bar chocolate makers ...

Here's the innovation that will be presented next Saturday in Las Vegas during Ibie. Design in line with the new course of Fbm. 2 led strips for activation and check the temperatures. The "old" Maestria of 45 Kg has given us and continues to give us great satisfactions but, after almost 13 years, was right to change. Bowl of 60 kg now and again with a bain marie heating system. Third stage ot temperature as Unica. Possibility of including all the optionals that Fbm has for quite infinite processes. Obviously, also the upgrade for the "bean to bar"!

Quadro 10 is a great tempering machine as it is like the "old" wheel  (static, "batch") tempering machines that offered the tempered chocolate for a few minutes after which it was necessary to reactivate the tempering process. The old wheel tempering machines have been undermined by the continuous tempering machines 20 years ago and since then they are used only for some small-scale production remains, however, very limited productively. Our project Quadro, although a static tempering, allows the tempered chocolate for 4 or 5 hours. Then, by calculating the average production of a laboratory, we can safely say that also with Quadro, we can grant chocolate ready for use despite not having the  screw pump and not being a continuous tempering machine. Zuccotti, already "guilty" of making us prepare amendments years ago on other series machines models which then also led us to begin Kleego project, this time asked, instead than Quadro 10, a Quadro 50. Bath of 50 kilos instead of 10. Succeeding to balance hot, cold and density of various different types of chocolate with different percentages of butter, was quite a feat, but, thanks to our software and refrigeration engineers, in the end we managed to produce a very impressive machine. FBM  loves freedom and Fbm wants to give everyone the freedom to temper chocolate to suit personal taste and needs. This is to show how we work for the costumers. This is the personalization that we dedicate to customers.

One of the steps to speed up the production of bean to bar chocolate makers is Pregrinder, our little mill that shortens the crafter production time.

Extra help without bigger investments for artisans! Not only for the cocoa mass before Rumbo in chocolate production but also for spreadables, bases for ice cream, ginaduia, ganache and pralines. Pregrinder produces 40 kilos each hour and costs a few thousand euro without leaving the typical iron aroma of ball mills costing much more ...

Our clever static batch tempering machine.

The machine for any local! The chocolate that falls from the pipe and catching the attention of everyone. After Twin and Mono, now Minimono, the machine for every kind of food store that wants to give a touch of class and greater appeal to the shop ... And, after a few weeks, there are already many who have chosen it! Thank you, guys.

Clima and Climatico ... Our vertical tunnel (Clima) presented earlier this year is a great success so that was chosen in these few months in almost all the 5 continents! But we can not forget to speak also about the success that continues to have our Climatico, our cooling belt horizontal tunnel, which has not, as most of the tunnels in the market, a simple inner tube that pushes cold air directly on the chocolate. Climatico has 2 separate tubes so as to prevent that the minimum part of humidity that is generated by the refrigeration unit reaches the product and cause damage. Not happy with this, we have included a series of flaps that reuse the cold air in the channel for passage of the chocolate to try to save energy. In addition, only with a switch you can open the covers and cleaning is a simple game!