by Umberto - Wednesday, May 31, 2023
Another Tower Drop that performs in a craft workshop and produces beautiful biscuits...
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by Umberto - Wednesday, May 31, 2023
Between conching with Kleego and tempering process with Unica, none other than the Minister of Tourism of the state of Tabasco came to visit us, who proposed cocoa from the largest Mexican producer. Really, a great satisfaction for us who are so dedicated to the "bean to bar" movement that was appreciated by all the students.
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by Umberto - Tuesday, May 30, 2023
Tempering artisan chocolate "bean to bar" is not easy and often you have to find the best conditions for the best result.
Having 3 independent sections to create the tempering curve, the bain-marie in the tank and the pneumatic doser is a great help to obtain the best result more easily and Unica has all these special features.
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by Umberto - Tuesday, May 30, 2023
Our medium "melanger" is always in demand in France where "bean to bar" chocolate is becoming a necessity of the French artisanal market.
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by Umberto - Monday, May 29, 2023
The magic of Kleego is always surprising for all our trainees. The conching is the chocolatier's signature that goes beyond just the origin of cocoa. Making the final product delicate or lively is a prerogative of conching and Kleego, thanks to its considerable potential, allows definitive stabilization of the final chocolate flavour.
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by Umberto - Friday, May 26, 2023
A welcome visit from Romania where this customer of ours has implemented its Fbm fleet with our "one-shot" Duplica!
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by Umberto - Friday, May 26, 2023
The story of our "bean to bar" course continues and we have arrived at the chocolate produced with the Rumbo melanger.
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by Umberto - Thursday, May 25, 2023
With the same care and attention that every artisan biscuit factory reserves for its production but this time the creation of the biscuit is thanks to a machine: Tower Drop.
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