by Umberto - Monday, October 7, 2024
All ready for another "bean to bar" course. Seeds from Ecuador, Fbm machinery, starting from the Ninja Bean and arriving at Unica, passing through Kleego, Rumbo and Grindgo...
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by Umberto - Friday, October 4, 2024
Here is the story of a special day in Fbm Area where we produced covered nougat with Rollermac Boscolo and Fbm technology. Thanks to Rollercook 30 plus we have mixed and dried sugar, honey, egg white and other ingredients of our recipe ready to start the production of the typical nougat of Montélimar, in France.
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by Umberto - Friday, October 4, 2024
Thanks to Tower Drop and the production of round biscuits with and without the hole...
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by Umberto - Thursday, October 3, 2024
To produce dragees and collect our Rollerchoco15plus and the fantastic patented Rollerspray.
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by Umberto - Thursday, October 3, 2024
Where you can try tempering and the versatility of the Prima tempering machine which has a series of functions that have nothing to envy of larger tempering machines!
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by Umberto - Wednesday, October 2, 2024
Thanks to Rollercut Txs and the creation of small nougats becomes simple and pleasant.
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by Umberto - Wednesday, October 2, 2024
French "chocolate makers" are increasingly real producers of chocolate starting from the cocoa bean. And Ninja Bean is the perfect puzzle for them.
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by Umberto - Tuesday, October 1, 2024
Starting from the small Aura countertop tempering machine to get to the coating line with Maestria and Climatico!
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by Umberto - Tuesday, October 1, 2024
More rice cakes and more chocolate to cover them thanks to our Maestria tempering with enrobing belt and the Climatico cooling tunnel.
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