Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

For almost fifteen years, we've been offering our renowned bean-to-bar course at our headquarters. Over the years, we've seen young entrepreneurs who knew little or nothing about chocolate start their careers with us. Today, many of these students are renowned bean-to-bar producers, and some are now true rock stars in the artisanal chocolate world. What about you? What are you waiting for? Dive into the fascinating world of chocolate makers!

In a workshop near Bordeaux, France, pralined pecan nuts are crafted thanks to Rollersweet 20 PLUS, one of the largest praline kettles by Rollermac Boscolo. In just 25 minutes, it achieves the best possible caramelization while keeping the product in constant motion through the SWING continuous oscillation system and a custom mixing paddle tailored to the customer's request.

In Sardinia too, chocolate production from cocoa beans is powered entirely by Fbm technology. From Ninja Bean to Proxima, by way of Rumbo and RumboKid. Chocolate, Sardinia... Love is in the air!

Another Proxima featuring Fbm's dedicated bean-to-bar technology has been chosen by an Indonesian chocolate maker who is doing truly fantastic work.

Not just processing lines for "Franui" from Fbm, but also dedicated lines for whole fresh strawberries. Handling the chocolate coating process is effortless thanks to Fbm technology: the combination of Maestria and Climatico provides the ultimate tempering, enrobing, and crystallization setup to seamlessly craft this delicious treat.

Coating products with chocolate using a spray system for coating pans may seem simple, but it is often quite tricky. RollerchocoSpray is a patented system that always guarantees a continuous flow of product, allowing you to set both the thickness and the spray coverage arc. In short, it enables anyone to produce dragees without wasted time or production downtime.

RollerChefKid and Rumbo together create the perfect synergy to prepare ganaches, pralines, and cook ingredients to achieve the right balance for special pralines. RollerChefKid is truly magical for how quickly it reaches temperature and for its delicate mixing action.

For many years, RumboKid has been on the market to meet the needs of small and medium-sized chocolate makers who require a professional melanger equipped with hot air, a safe fixed bowl, and safety features on every moving part. In particular, it features sensors that stop operation to protect user safety. It may seem obvious, but many melangers fail to meet even basic safety standards, in addition to using a refining system that drags the bowl beneath the wheels rather than pressing down from above onto a fixed base, leading to significantly longer refining times.

Instead of making cookies manually with a rolling pin and a cutter, you can use the Sintesi or Tower Drop depositor. These machines automatically deposit the dough, shape it according to the pastry chef's choice, and set the thickness thanks to the height adjustment of the wire cut. This allows pastry chefs to focus on tasks requiring greater manual skill, leaving the repetitive effort of cookie production to the machine, which performs it quickly and with absolute consistency.

Thanks to our Rollersweet 3 countertop praline kettle, Rollermac Boscolo accompanies the wedding season by making freshly made candied, salted recipes and the famous live confetti table for any kind of request. The burner located under the copper bowl allows for quick processing of a wide variety of products, reaching high temperatures in the shortest time possible.