Archive for the ‘technology’ Category


After the first four, two more.

by Umberto - Wednesday, March 25, 2026

After the first four, two more.

For Rollermac Boscolo, just like FBM, those who start with our technology continue to grow with us. After the four Rollersweet20plus units delivered last autumn, two more are arriving this week!

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Umberto - The Choccolate blog Posted by Umberto - Wednesday, March 25, 2026
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Dropper, depositing and decorating.

by Umberto - Wednesday, March 25, 2026

Dropper, depositing and decorating.

Dropper is based on the technology that FBM has been using since 1997, which today, further developed and improved, powers Sintesi and Tower Drop. Here, Dropper deposits ganaches that can also become circular decorations, thanks to the customization requested by this customer. A true tech show!

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Umberto - The Choccolate blog Posted by Umberto - Wednesday, March 25, 2026
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RollerSilver, a brilliant show!

by Umberto - Wednesday, March 25, 2026

RollerSilver, a brilliant show!

Creating these products with RollerSilver is simple and rewarding. Coating dragées with silver becomes a breeze when you have the right technology!

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Umberto - The Choccolate blog Posted by Umberto - Wednesday, March 25, 2026
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Producing nougat without any problems.

by Umberto - Thursday, March 19, 2026

Thanks to Rollercook5Hplus, you can quickly and cleanly produce any type of nougat, from soft to brittle and even very hard. Simply load the ingredients and Rollercook executes the recipe.


 

Umberto - The Choccolate blog Posted by Umberto - Thursday, March 19, 2026
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At the end of the Rollerdrago.

by Umberto - Tuesday, March 17, 2026

Producing bars or brittle is not for everyone, and it is especially difficult to laminate, extrude, and cut products with very firm bases. Rollerdrago has none of those common issues and, as you can see, the bar comes out perfectly at the end!


 

Umberto - The Choccolate blog Posted by Umberto - Tuesday, March 17, 2026
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Caramelized walnuts.

by Umberto - Thursday, March 12, 2026

Thanks to Rollerchocosweet 15 H plus, all you need are good walnuts and sugar: Rollermac Boscolo takes care of the rest. An ideal solution for those seeking automation and flawless results in nut caramelization.


 

Umberto - The Choccolate blog Posted by Umberto - Thursday, March 12, 2026
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Rollerdrago. Protein bars without limits.

by Umberto - Wednesday, March 11, 2026

Producing hard, semi-hard, or soft protein bars with a single machine is not simple, but Rollermac Boscolo, with over thirty years of experience in industrial lamination lines, created Rollerdrago. This compact line can handle any product consistency. Customers can choose the cutting width and productivity for each recipe: with Rollerdrago, everything is straightforward. Thanks to the heated or cooled belt and the extrusion rollers—which can reach -5°C for complex products—it fears no consistency and performs like large industrial laminators, but on a smaller scale


 

Umberto - The Choccolate blog Posted by Umberto - Wednesday, March 11, 2026
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Producing pistachio paste.

by Umberto - Thursday, March 5, 2026

Thanks to Grindgo, in just one step you can obtain the base to start producing pistachio spread with a ball mill, choosing from TaoKid, Taobroma o TaoMax. A modular system perfect for optimizing production.


 

Umberto - The Choccolate blog Posted by Umberto - Thursday, March 5, 2026
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Refining and creating spreads with Fbm.

by Umberto - Thursday, March 5, 2026

Refining and creating spreads with Fbm.

From Spain to Legnano to test and purchase several Grindgo and Taokid units for producing medium quantities of spreads starting from raw or roasted nuts. Another happy client!

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Umberto - The Choccolate blog Posted by Umberto - Thursday, March 5, 2026
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Rollerchef 60, to cook whatever you want.

by Umberto - Monday, March 2, 2026

Here is a caramel produced by a Canadian client at our headquarters in Legnano using Rollerchef 60. The Rollerchef series is perfect for cooking any product, not only sweet but also savoury or flavoured. Simply book an appointment and we can cook anything you need!


 

Umberto - The Choccolate blog Posted by Umberto - Monday, March 2, 2026
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