by Umberto - Friday, October 18, 2024
Thanks to Rollermac Boscolo here is the Rollerroast5, a roaster normally dedicated to dried fruit but which, with some modifications designed to accompany the roasting of cocoa, manages to be the right answer for those who want to toast cocoa in a classic way. After tests and checks, here is the first Rollerroast5 leaving for Saudi Arabia.
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by Umberto - Friday, October 18, 2024
Another enrobing line destined for the Indian sub-continent consisting of K 200, our chocolate melting tank equipped with pump and automatic sensor for filling Maestria, our enrobing tempering machine and Climatico, the chocolate crystallization tunnel.
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by Umberto - Thursday, October 17, 2024
TaoKid is also working to produce the tablet of the moment, created in Dubai and now reproduced in all corners of the world. Using pistachio and Kataifi, TaoKid and Proxima!
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by Umberto - Thursday, October 17, 2024
Our tempering machines can cover "bean to bar" chocolate, commercial chocolate and also substitute chocolate such as these products with Prima and the enrobing beltjust finished in Indonesia.
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by Umberto - Thursday, October 17, 2024
A new course dedicated to the production of chocolate starting from the cocoa bean has been completed. Thanks to everyone and see you next time!
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by Umberto - Wednesday, October 16, 2024
Fbm is also present at this edition of Fha Horeca in Singapore with its own stand. We look forward to seeing you at 3E2-14. This year, in addition to the presence of our local branch of Fbm Asia, there will be two very important guests such as the Indonesian Apca school and the presence of an important local chocolate partner.
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by Umberto - Wednesday, October 16, 2024
Thanks to Unica, chocolate can be tempered without problems, even without the addition of cocoa butter and this is not easy for standard tempering machines.
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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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