by Umberto - Friday, January 10, 2025
Producing chocolate-covered dragees with Pann 30 is a pleasure, even with pink chocolate.
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by Umberto - Friday, January 10, 2025
Thanks to the Tower Drop and the angled nozzle you can also create beautiful shortcrust pastry donuts.
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by Umberto - Thursday, January 9, 2025
This year there will be many surprises in our stand as for the first time Fbm and Rollermac Boscolo will be together. From the superb RollerSilver to the iconic Rumbo. From the sensational Tower Drop to the Maestria tempering machine with Climatico and many other technologies to offer to improve food and confectionery production. We are waiting for you at our stand 040B3.
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by Umberto - Thursday, January 9, 2025
One more test to test the productivity of our Sintesi and send it to Lazio at a growing biscuit factory...
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by Umberto - Wednesday, January 8, 2025
Our One-Shot Duplica which allows you to produce pralines with filling is also in the USA!
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by Umberto - Wednesday, January 8, 2025
Creating chocolate from the cocoa bean is always a spectacle when there is a Rumbo, be it the biggest one or Rumbokid or Rumbaby!
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by Umberto - Tuesday, January 7, 2025
Ready to start a new path in Jakarta where our "know how" is transferred to one of the most important educational realities in Asia. RumboKid, Grindgo, Kleego, Unica y Ninja Kid will be alongside Chef Louis in this new reality for the production of chocolate from the cocoa bean.
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by Umberto - Tuesday, January 7, 2025
Directly from Dubai, here is a large 30 kilo bar produced by a customer who uses our Maestria.
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