Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it
« Cheese breadsticks...
In Singapore. Two Auras, fantasy and cho »
Another Rumbo in the chocolate factory...
by Umberto - Tuesday, November 12, 2024
Rumbo
again in a chocolate production laboratory!
Leave a Reply
You must be
Logged in
to post a comment.
Facebook
Language
Italiano
English
Español
Categories
recipes
shops
chocolate school
bean to bar
chocolate
dropping machine
protein bars
cooling tunnel
comunication
technology
chocolate show
Posts Archive
October 2026 - (21)
September 2026 - (59)
Augosto 2026 - (8)
July 2026 - (67)
June 2026 - (55)
May 2026 - (58)
April 2026 - (45)
March 2026 - (60)
February 2026 - (60)
January 2026 - (40)
December 2025 - (45)
November 2025 - (64)
October 2025 - (65)
September 2025 - (56)
Augosto 2025 - (8)
July 2025 - (64)
June 2025 - (51)
May 2025 - (61)
April 2025 - (41)
March 2025 - (49)
February 2025 - (51)
January 2025 - (51)
December 2024 - (37)
November 2024 - (51)
Tags
3 sets chocolate tempering
american chocolate
asian chocolate
automatic chocolate line
belt panning machine
biscuits machine
chocolate
chocolate cake
chocolate from arabic region
chocolate from australia
chocolate from south africa
chocolate from usa
chocolate machine
chocolate mixer
chocolate mould
chocolate school
chocolate shop
coating
conche
continuos tempering
cookies production
cooling tunnel
dropping
drowned in chocolate
enrobing
enrobing under product
from bean to bar
from beans to bars
ice cream shop
indian chocolate
maitre chocolatier
master chef
middle east's chocolate
news
panning machine
pastry school
tank
tempering machine
Favorites
Macarons
Action.
The Party
And in Milan, "bean to bar" is both produced and explained...
A new Unica in India...
The Ladies of "bean to bar" are growing too...
Full trays of Krumiri...
The "tongue" of Rollerdrago...
Another RumboMax...
Sfera. The queen of the photographers ...
Where Perugina was born!
Professional line for "Franui" with 24/7 productivity.
Praline machines are increasingly appreciated...
Australian Fbm Area. Chocolate and dragees.
Producing circular éclairs...
Since the eighties: old but it works ...
A new chocolate laboratory!
Weekend in Las Vegas...
Coating with tempered chocolate...
The magnificent RumboMax!
Latest Comments
marc su A friend of Fbm!
madamechocoreve su Prima. Easy to use, beautiful and complete.
kivestre su Bean to Bar Area. Grindgo's moment.
zeva su Coating with Jumbo and Climatico!
chef mehernosh khajotia su The fifth School in the world. Thai Fbm Area is born.
amark36 su Biscuits from Sicily!