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

The world is changing rapidly and we are ready to help our customers not be surprised by the change. The spreads are something that creates a good margin but often the machinery for this production is extremely demanding for a small or medium craftsman. Now there is no longer this problem. TaoKid is the minor version of Taobroma. Ball mill with electronic programming that manages heating and cooling. Pump extremely quick and easy to clean because the recipes of a craftsman that win in the market with spreads is to have many and different recipes. Anyone wishing information can send an email to fbm@boscolo.it.

The moment is delicate and we  must all find the best means to overcome it. Fbm has often made machines before than others for its customers and never as in these months, the choice of a machine does not allow errors. After Stilosa and Ninja Kid, we have prepared a machine that allows even the smallest labs to create excellent products in a professional way. Stay tuned.

When we create our technology we always want to allow each "chocolate maker" to produce with the most suitable machinery. This is why our favorite hastag is #chocolateforall. Stay tuned ...

After Twin, Mono and Mini Mono, we have the fourth fountain for the most innovative places. Ideal for decorating ice cream cones, desserts and semifreddo. Pedal to block the flow, design and electronic card that allows the correct management to all users, experts and less experts in the sector...

Things are changing and we know it well. We have always seen and helped our customers to have the best answer for new changes. More than forty years ago with the first continuous tempering machines. Then with the first table top dropping machines in the world market. A few years ago, with the complete "bean to bar" chocolate line that now is working everywhere in hundreds and hundreds of laboratories around the world. Things are changing now too and we prepare our customers before the others. Stilosa is the last arrived in our family. Stay tuned.

The secret to tempering is to have an important "delta" of temperatures. From melting to cooling, the chocolate must be accompanied towards crystallization. Many tempering machiches temper in the "tank" so that after some molds, they begin to thicken the chocolate in the center of the tank. The operator must stop the tempering process and melt the chocolate again. Fbm has two separate independent systems which are real and which allow an important "gap" of temperatures.

Our smaller coating belt is highly professional as it is totally produced with stainless steel support shoulders, it has three motors, bridge cascade for square or high products and then, it also made with this drowner to cover the product only in the part below. Fbm was the first to produce these types of trolleys for small tempering machines and continues to set them up and improve them always with something special ...

Testing Maestria with the 40 cm wide enrobing attachment. The Fbm productive power and technology allow greater productions than the standards ones and so, a standard 30 cm enrobing attachment can grow and become a special 40 cm!

Fbm has always been years ahead in technology compared to others, and this time we realized what seemed impossible, like the decoration of pralines after the coating, we made it possible. A Robot that sees pralines and decorates them with a colored logo, a fork shape or a dot in a corner is now possible and everyone can see it at the Host...

The beauty of the chocolate maker, when he starts, is the production of small but different percentages and origins of chocolate. Often they start with only one Rumbo Kid and, the possibility to easily disassemble the internal parts, allows a quick cleaning.