by Umberto - Tuesday, November 22, 2022
The best solution to buy a cookie depositor when you have extremely complicated and dry products is to try, test and then buy.
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by Umberto - Tuesday, November 22, 2022
Another "bean to bar" chocolate producer that starts producing bars with an automatic Fbm line. K 200, melting tank. Unica, continuous tempering machine for "bean to bar". Mold loader, molding trolley. Clima 50, vertical tunnel.
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by Umberto - Monday, November 21, 2022
With a couple of Pann 60, our pans, large quantities of dragees are produced, but in this case, the production of one day is truly amazing!
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by Umberto - Monday, November 21, 2022
Maestria and Climatico and " les Jeux sont faits!"
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by Umberto - Friday, November 18, 2022
And once again it was a fantastic course. Thanks to all our guests and long live the artisan chocolate "bean to bar".
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by Umberto - Friday, November 18, 2022
Another line with loader for the moulds, our Duplica "one shot" filling machine for filled chocolates, the vibrating station, the Micro Clima vertical tunnel, and the final demoulder station ready for some tests with customers arriving in our showroom .
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by Umberto - Friday, November 18, 2022
And in the end, after crystallization, the "bean to bar" tablets are packaged and can be taken home. This happens in our "bean to bar" courses.
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by Umberto - Friday, November 18, 2022
Our senior tempering machine is at work to cover zests and she does it brilliantly, as always...
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by Umberto - Thursday, November 17, 2022
The story of the November course continues. Here we are at the tempering and modeling of our "bean to bar" chocolate.
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