by Umberto - Thursday, March 10, 2022
On the occasion of the next Sigep in Rimini, there will be a new arrival in our large family of machines dedicated to confectionary technology. Stay tuned...
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by Umberto - Wednesday, March 9, 2022
The satisfaction of the working group in our course is high when we prepare the homemade chocolate bars produced from the seed in three days of work. Everyone then takes their own creation home and can start testing the results of their work with friends and relatives.
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by Umberto - Wednesday, March 9, 2022
Always a sight to see dragees produced with the Pann 60!
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by Umberto - Tuesday, March 8, 2022
In France, after the first Fbm tempering machine, the second always arrives...
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by Umberto - Tuesday, March 8, 2022
Our story of the "bean to bar" course in Legnano continues. After having conched the chocolate, the fun of producing bars begins and to do so you have to switch to the tempering machine. Unica is ideal for the production of two-ingredient chocolate as it has special options dedicated to the production of this more "complicated" type of chocolate.
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by Umberto - Monday, March 7, 2022
A piece of our history. Mother, Aunt, Sister and the latest arrival Unica who accompany this laboratory in the production of chocolate.
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by Umberto - Monday, March 7, 2022
A sincere thanks to Roberto Lestani, President of the FIPGC for the recognition of our commitment alongside the international confectionery movement.
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