by Umberto - Thursday, July 11, 2024
Compatta and Prima, 15 and 10 capacity but both can be transformed from tempering machines to enrobing machines thanks to the complementary enrobing belt.
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by Umberto - Wednesday, July 10, 2024
Not only chocolate but also spreadable with TaoKid, our smallest ball mill.
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by Umberto - Tuesday, July 9, 2024
The selection of cocoa seems like a whim for many but it is the right start to creating the best chocolate. The problem is often underestimated but uniformity of seeds and verification of each of them allows us to avoid problems in the roasting phase and in the final product.
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by Umberto - Tuesday, July 9, 2024
What's better than chocolate in an ice cream shop? Two vertical fountains and a wall of real chocolate... two Mini-Mono and one Fluxo together at an unrepeatable price!
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by Umberto - Monday, July 8, 2024
Test in Fbm for two chocolate producers with Unica, automatic mold loader and Clima 50......
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by Umberto - Monday, July 8, 2024
Using the pourer for these particular soft breadsticks is not easy but, after macarons, sponge cake, almond paste and a very long row of biscuits, with Tower Drop we managed to produce these too!
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by Umberto - Monday, July 8, 2024
Italy, Legnano, Fbm, Fbm Area at building 3, here we are in the Bean to bar Area where Rumbo, Unica and the other machines dedicated to "bean to bar" are waiting for the "students" for a new course.
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