by Umberto - Tuesday, January 16, 2024
Together with maestro Massimo Peruzzini we will show you all the potential that Tower Drop has. From biscuits with consistent dough to meringues and production with wire cutting. We are waiting for you at the Fbm stand B019-A018.
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by Umberto - Monday, January 15, 2024
Speaking of courses. February will be an important month for our Fbm Area of Legnano. We're back with our very famous 3-day bean to bar course which will be Monday 12th, Tuesday 13th and Wednesday 14th with some news that we will explain to you in the next posts. For those who want information, write to marketing@boscolo.it.
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by Umberto - Friday, January 12, 2024
Unica, our most famous tempering machine. Bain-marie for reheating. Second tempering stage for the tempering curve. Third stage for pre-crystallization. Every independent circuit and every moment of chocolate transformation is real. This is how you get perfect tempering!
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by Umberto - Thursday, January 11, 2024
Another customer who, after Prima, grows in his chocolate production and adds our Proxima continuous tempering machine!
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by Umberto - Wednesday, January 10, 2024
Having real chocolate visible to everyone in your place is the best solution to create the ideal atmosphere in a chocolate shop. Fluxo in France...
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by Umberto - Tuesday, January 9, 2024
Still in the USA, but this time we are in Wyoming, where one of the most elegant American chefs uses some Fbm Unica to temper and cover with chocolate...
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