by Umberto - Monday, May 31, 2021
There is a week left until the June course (7-8-9) and there are still places available but in the meantime we have planned another course for July (5-6-7) and anyone who would like more information, can write to marketing@boscolo.it
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by Umberto - Monday, May 31, 2021
Without smudging and without any production interruption. Just like Tower Drop can do!
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by Umberto - Friday, May 28, 2021
And yes, what's better than dried fruit coated by chocolate? Also in South Africa the dragees are in demand and also here they are obtained thanks to Pann 60.
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by Umberto - Friday, May 28, 2021
Yes, then in France there are those who have been working chocolate for three generations and decide to start with Rumbo and then, again with Fbm, continue to produce dragees...
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by Umberto - Thursday, May 27, 2021
And he always does it with us. Bean to bar and chocolatiers from all over the world who give us confidence in their beginning and then continue with us always by their side.
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by Umberto - Thursday, May 27, 2021
Equipped with collection tank, two mold rotation stations, double vibration step, scraping station. Another help for those who work with chocolate, another #chocolateforall.
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by Umberto - Wednesday, May 26, 2021
There are two ways to create filled pralines. By hand, making the shell by "overturning" the mold. And automatically, with Duplica, our "one-shot". Then there are particular fillings or very thin shells that cannot be dropped together and here we need a dedicated automation that we present today: Flipper.
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