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

We get other good news from the UK: a great producer of chocolate drops using Fbm Maestria is going on with others Maestria! He tell to us an huge use of our tempering machines that is quite impressed also if he is not the only one that love to "squeeze" our machines. He works with Maestria, tempering dosing  machines, almost for 24 hours in a day for 6 days a week without any break! When you say continuos tempering system,  then, you must know how to do!

After testing continuously for weeks our new Clima, vertical tunnel for chocolate molds, we are extremely satisfied and happy with the productivity and reliability achieved. Ideal for manufacturers of tablets that do not have much space, Clima has a ventilation system imposing but at the same time "sweet", made up to 6 units for fan and 8 lifts synchronized transport. Now we say to everybodies that to produce 300, 600 or even 750 bars of chocolate per hour it is not a must to have only a very long horizontal tunnel that remains, however, the ideal cooling tunnel for the crystallization of the coatings with chocolate.

The first new machine that we present in this 2015 is Clima 100, our vertical tunnel for chocolate molds, bigger brother of Clima 50. Here are the first 2 images of Clima 100 ended some weeks ago. Good production and not so high cost for a kind of system that industry competitors offer with a very big costs. Ideal for those working chocolate molds and wants to industrialize and optimize the production.

Yeah, after a lot of projects for differents models and sizes of cooling tunnel for chocolate, we decided to build the vertical tunnel that allows you to crystallize the chocolate on the mold in half time compared to standard cooling tunnel and with a substantial space savings.

The models are two: one for 50 molds and one for 100. The official presentation will be at the Sigep of Rimini, our next event.

This choice comes from the knowledge and the love we have for the world of "from beans to bars" chocolate makers that require often in a little space to "industrialize" the production to fight against the commercial market with the best weapons possible.

 The Lithuanian chocolate bars of Naive!

Here is the first test of less than 4 hours made in Fbm with a mixture of cocoa and xylitol granular sugar!

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 ...

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....

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

Here are some more pictures of Kleego 100 +.