by Umberto - Monday, October 14, 2013
by Umberto - Wednesday, October 2, 2013
At the end of the first course of Cookery Lab in Fbm, next Friday October 4th, there will be a party in which you can watch also the talent of Stefan Kreuger, authentic chocolate sculptor.
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by Umberto - Wednesday, October 2, 2013
by Umberto - Friday, September 27, 2013
by Umberto - Tuesday, September 24, 2013
At the beginning of this year I have been contacted by the Owner of an important Italian Company that also has a Factory near New York.
Given that, a few years ago, we had solved a problem in the italian Site, building a custom machine, he has turned to us after that its Office of R / S was not able to find a Partner able to solve a new problem in the American Factory.
They produce balls of ice cream, called Bombs, which are covered by hand with some real harpoons and where it will be surrounded by bowls full of surrogate. The problem is that in this way the production time is very long, the staff is much and at the end, under the Bomb, remains a hole of 2, 3 centimeters of diameter that is only hidden with the packaging.
.... Continued ...
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by Umberto - Wednesday, August 21, 2013
Again in Costa Rica and again Kleego.
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by Umberto - Saturday, July 13, 2013
The dream of every chocolatier since he started has always been to be able to produce his own chocolates.
With Kleego and a great passion has become simple "build" in a short time his own unique and inimitable chocolate!
An example? Although I'm not a chocolate maker I tried with my children.
I like extra bitter chocolate and last night I have tried, with the help of my children, putting cocoa mass, cocoa butter, and without a drop of sugar, I built in a few hours my personal chocolate.
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by Umberto - Wednesday, July 10, 2013
Here we have two models of the new K series : K 100 and K 200.
Increased resistance, new insulation, new design and a screw pump which works with a visual sensor inside the bowl of the tempering machine that goes to feed or by a foot pedal which allows the manual loading for small quantities of chocolate .
Allows to speed up the processing time while maintaining a continuity of production which makes uninterrupted for many hours the production of its own laboratory.
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by Umberto - Saturday, June 22, 2013
Here, yesterday, Kleego that feeds an Mtr60 during the test before shipment.
Deciding the flavor of your chocolate, acidity, aroma is no more complicated now that thereis Kleego and, in addition, allows to speed up the production program!
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