Kleego, watch to understand!

by Umberto - Thursday, June 13, 2013

Here's the video of Kleego. Our new machine for chocolate manufacturer who decides how to create your own product.

Already known in the U.S., Australia, Italy and Costa Rica.

Required by Chocolate Life, the World Forum on Chocolate managed and organized by Clay Gordon, writer and expert on the subject, has already been appreciated by some manufacturers who have had the fortune to know Kleego in preview.

Videos look entirely


 

Kleego, the machine for the chocolate maker

by Umberto - Wednesday, June 12, 2013

Kleego, the machine for the chocolate maker

Here it is, Kleego, the machine that allows you to create your own chocolate.

The Forum "The Chocolate Life," by Clay Gordon, asked us last year a machine that would help to create the recipe for the chocolate starting from the cocoa mass. To conch, mix and then decide the degree of acidity that everyone wants in their chocolate. Similar machines already exist at the industrial level, while for small and medium producers have never been thought.

In recent years many companies in the world and also some from Italian  have shown that the market that creates the chocolate from the bean to bar is growing and has some needs that only Kleego can offer, speeding time to conching, and then, behind this insistence, we decided to design the machine for the true chocolate maker. Kleego  has already been sold in some companies and, from this month,  will be produced as standard.

 

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Make the chocolate only as you want!

by Umberto - Tuesday, June 11, 2013

Make the chocolate only as you want!

Freedom is the most beautiful thing, and all we want it.

In the world, by now, the chocolate has almost always the same "origin" and the only option that remains to small or medium chocolatier is flavoring, finishing and the presentation.

More and more the chocolatiers  asked a machine that can change the cocoa mass, sugar and cocoa butter in exclusive chocolate that very small craftsman.

More and more research has been developed to achieve this, and today we can say there is the machine that creates your own chocolate.

Kleego, the machine for the great chocolatier that changes  the cocoa from the bean in the  a chocolate .

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Mini molding line of chocolate

by Umberto - Friday, May 3, 2013

Just press start!

Tested in Ascoli mini chocolate molding line. Melt, temper, dosing and crystallize the chocolate.

This chocolate molding line consists with Unica and Climatico 4 meters that allows the production of molds for chocolate without having so many
employees' costs and huge losses of time. At the end of the line just take the solid chocolate from the moulds and pack it!


 

Enrobing machine with dispenser for powder crops and tunnel

by Umberto - Monday, April 29, 2013

Enrobing machine with dispenser for powder crops and tunnel

Here is the line delivered in Abruzzo. Maestria+ dispenser for grain + Climatico. Melt the chocolate, tempering, coating, sprinkle the product of the grain and finally crystallize all with the cooling tunnel for chocolate.

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Enrobing line of 250 cm

by Umberto - Thursday, April 18, 2013

Enrobing line of 250 cm

Fbm has produced cooling tunnel up to 160 cm but normally the enrobing lines of chocolate are 2: the most common with 30 cm composed with a Maestria + Climatico and 40 centimeters with an Mtr 60. Well, in last months we have built some lines  of  250 centimeters like this. Changed the standard belt of Unica  with the enrobing belt  and a Climatico of 6 meters. The beauty of Fbm is to be flexible and we think it is important to offer each customer their own machine.

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Temper the chocolate together with the chopped hazelnuts

by Umberto - Tuesday, April 16, 2013

I've heard many times that it is almost impossible to temper the chocolate mixed with the chopped hazelnuts .

Normally, when the tempering chocolate is being pre-crystallization, the machine  has difficulties to push up the chocolate, which tends to thicken, out of the spout and, even more if it exists in a good component of grain which increases the resistance.

Well 'not all continuous tempering machines have these difficulties and here we have the proof.

Even a small tempering Fbm as Compatta can  temper chocolate mixed with chopped to 35%.

Another remark: the gap between melting point of the crystals of chocolate and to tempering it often, in many tempering machine , tends to approach and this leads to a poor gloss of the finished product and a considerable thickening in the tank that blocks the production. As you can see, despite the grain, which certainly complicates the better functioning and fluidity of tempering chocolate, here Compatta, can temper the chocolate with a very important gap between the fusion point of 53 and the tempering point of 30 grade C.


 

Covering industrial ice cream bars

by Umberto - Friday, April 5, 2013

We do not  only machines for the little  ice cream shop but also we produce machines for industrial companies  production. Here is our Mtr 60 with enrobing belt of  60 centimeters size  and a cooling tunnel for the production of ice cream bars.


 

Cannoli, cannoli, sicilian cannoli.

by Umberto - Saturday, January 5, 2013

Cannoli, cannoli, sicilian cannoli.

For the big one we did nothing, but all those little  with chocolate have passed from us by .... the lift ....

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Clay Gordon in Fbm

by Umberto - Saturday, October 27, 2012

Clay Gordon in Fbm

Clay Gordon, american , one of the leading international experts, author of several books as well as the founder of the most popular forum on the web dedicated to chocolate came to visit us this week for a couple of days.

Reason for his visit is to verify and analysis  the continuos  tempering system that Fbm applied, the accessories of the machines  and  the common study for innovative products to improve the processing of chocolate and give the possibility always to more people to work the chocolate.

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