by Umberto - Tuesday, October 15, 2024
Thanks to Sintesi and the wire cutting system, here are some perfectly round biscuit trays with holes. The same hole is created by a removable accessory which allows the use of the same mold in order to create the famous "bull's eye" biscuit which is composed of a whole disk in the lower part, a disk with a hole in the upper part and the jam to fill the same hole.
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by Umberto - Tuesday, October 15, 2024
More and more "bean to bar" producers are realizing what conching brings to their chocolate. Many confused the stone refiner by calling it "conche" but then, when they try Kleego, they really understand its importance and cannot do without it.
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by Umberto - Monday, October 14, 2024
Another Colombian chocolatier who chooses Fbm and Maestria for the production of tempered chocolate.
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by Umberto - Monday, October 14, 2024
More and more present around the world with our tempering machines. Here are Prima and Compatta which will be used with the enrobing belt.
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by Umberto - Monday, October 14, 2024
The chronicle of the course in our "Bean to bar Area" school continues and if with Taokid the refining takes place with spheres, Rumbo is pure spectacle thanks to the granite wheels which also refine chocolate without adding cocoa butter.
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by Umberto - Friday, October 11, 2024
Once the event in Spain is over, we say goodbye again to a happy owner of Compatta...
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by Umberto - Friday, October 11, 2024
TaoKid begins its work to refine the cocoa mass with sugar and the addition of cocoa butter.
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by Umberto - Thursday, October 10, 2024
Once you have finished cutting the strips, you decide on the cutting size with Rollercut Txs to create our nougats and prepare for the covering with chocolate.
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