This year Chocolab has filled alone the cover of the most important magazine of the Italian sector.
Presented, before, at the end of last year , to Dealers, officially presented in Rimini last January, Chocolab has been since the beginning our more "popular" chocolate machine in the world and since these last months we can say that it is used in different corners of Italy, Europe and the World.
A machine for chocolate that starting from a sturdy supporting table when you don't use it, becomes continuous tempering, professional enrobing machine, an enrobing for truffles, a machine that produces tablets and shells, a machine that can have a compartment to hold in the cold the products for pre-crystallization or hot the products for preparations prior to their use; a machine that over the bowl from 12 kilograms has a preheating room that can also contains 40 kilograms of chocolate in drops.
It was obvious that this idea, this new way of working with chocolate, it would be a success.
When I started with Fbm a lot of years ago, there were machines for the industry and for the medium production that were sold to bakeries and pastry also if these ones have not all this production to do.
We and our Competitors have continued to produce this kind of machine "forcing" the pastry to buy machines often oversized and with very expensive accessories that required major productions to be able to recoup the investment.
Chocolab is the solution to this problem for most of the producers of artisan chocolate.
Maybe for the crisis, maybe because the most of artisan chocolatiers made 100 kilograms of chocolate in a month while we, like our competitors, produce machine that could give more than 100 kilograms in less than one hour, may be that now the chocolatiers need differents kind of little productions in a little space , may be for a lot of others causes but the only answer that the market could need was only this.
I hope that the cover is considered beautiful, but surely I can already say that the Chocolab it is!