by Umberto - Friday, November 28, 2025
Not only small artisans who caramelize all types of dried fruit, but also medium and large companies turn to Rollermac Boscolo to coat various types of products with sugar. In this case, in addition to the automatic discharge provided on all Rollersweet machines, we also have a collection belt and a cooling cylinder.
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by Umberto - Friday, November 28, 2025
Although tempering two ingredient chocolate is not simple, FBM was the first to succeed many years ago with Unica and Maestria, but for some time now it has also succeeded with smaller and less structured tempering machines like Aura and this Compatta.
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by Umberto - Friday, November 28, 2025
Frozen fruit is increasingly coated with real chocolate, and we have just carried out a test here with Maestria and the enrobing belt together with Climatico.
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by Umberto - Thursday, November 27, 2025
Once again, our Unica tempering machine is joining a confectionery producer in Jebel Ali, Dubai
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by Umberto - Thursday, November 27, 2025
Transforming freshly harvested cocoa and producing chocolate with FBM. They gave us their trust nearly ten years ago and today they are still growing with us. So, after Unica, here is Clima 50 to speed up production and make it more automatic.
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by Umberto - Thursday, November 27, 2025
Here we are with another company that produces chocolate from the cocoa bean, together with Rumbo Kid, the unique "concept" of a fixed-bowl melanger, suitable for the best "bean to bar" producers, even in Colombia.
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by Umberto - Wednesday, November 26, 2025
Presented less than a month ago and already a great return of attention. From France to Poland, from Sri Lanka to the USA. Fast, precise, and capable, our Magma is truly "cool"!
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by Umberto - Wednesday, November 26, 2025
Three Proxima machines, a great chocolatier, and some good chocolate. Here is the result!
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by Umberto - Tuesday, November 25, 2025
Donuts with three rotations per pass are not for all depositing machines, but Tower Drop has no problems, and here is the result!
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