by Umberto - Tuesday, July 13, 2021
Continues the story of our famous course dedicated to the production of chocolate from cocoa beans. Kleego and the magic of conching. A moment to remember to explain how useful the conching machine is to define the taste of your chocolate.
Read the rest of this entry »
by Umberto - Tuesday, July 13, 2021
Because it is not really true that all tempering machines are the same. This is why "chocolate makers" come to visit us to understand how perfect our tempering technology is!
Read the rest of this entry »
by Umberto - Monday, July 12, 2021
One of the "stars" of our course begins to reduce the raw materials that create our chocolate. It mixes them and offers us the complete basis for making chocolate.
Read the rest of this entry »
by Umberto - Monday, July 12, 2021
When you load Tower Drop and you have to produce dozens and dozens of trays...
Read the rest of this entry »
by Umberto - Friday, July 9, 2021
Our pre-mill is at work during the course in our "Bean to bar Area" in Legnano. Speeding up production is not only a prerogative of large industrial plants but also the craftsman, where needed, can do it and Grindgo helps this process.
Read the rest of this entry »
by Umberto - Friday, July 9, 2021
Unica charged just ready to melt the chocolate and start a new day. Even in South Africa the day begins in this way with Fbm ...
Read the rest of this entry »
by Umberto - Thursday, July 8, 2021
Dragees are made everywhere and more and more are produced! Therefore, the large panning are also used in pastry shops. Here is our Pann 60 which, in this place, needs a large bulldozer to be accompanied to the entrance of the laboratory where it can create large productions ...
Read the rest of this entry »
by Umberto - Thursday, July 8, 2021
After the selection and roasting, the "bean to bar" course in Legnano begins to come to life. Thanks to Ninja Bean and our Ninja Kid who with its compact size is increasingly appreciated by the new "chocolate makers" ...
Read the rest of this entry »