by Umberto - Wednesday, August 27, 2014
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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by Umberto - Monday, August 25, 2014
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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by Umberto - Sunday, August 17, 2014
Here are some more pictures of Kleego 100 +.
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by Umberto - Wednesday, July 23, 2014
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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by Umberto - Wednesday, July 2, 2014
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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by Umberto - Thursday, June 26, 2014
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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by Umberto - Tuesday, June 17, 2014
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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by Umberto - Thursday, May 1, 2014
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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by Umberto - Thursday, March 6, 2014
Here are some pictures of the new machine that we'll present in the next Europain 2014 of Paris: Strato!
Not all pubs, bars, clubs can rebuild their furniture to insert Twin or Mono.
So here is Strato, this machine is very inviting for those who want to bathe with chocolate delicies of their time ...
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