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

RumboKid is the ideal compact melanger for those looking to produce chocolate starting directly from cocoa beans with excellent results even in limited spaces, ensuring consistent refining.

Fluxo is the wall mounted chocolate fountain that works with real chocolate, releasing an incredible aroma and clearly showing its quality at first sight because it flows slowly, unlike the thin liquid seen in some fountains that claim to feature chocolate. Fluxo uses only genuine chocolate: dark, milk, white, and colored white chocolate with cocoa butter, but always and strictly pure chocolate!

A line consisting of two 20 kg panning machines equipped with two 18 liter Rollerspray 18 patented spray systems was recently installed to automate the chocolate coating process for dried fruit and to mix ingredients for the production of cereal bars. In this case, the product consists of dehydrated fruit cubes processed with an integrated mixing spatula to optimally homogenize the ingredients. The panners are equipped with a patented automatic tilting system to incline the bowl and discharge the dough onto the belt for easy product transport. Thanks to its experience in the food industry, Rollermac Boscolo maintains a continuous and consistent production process without any downtime or special effort on the part of the operator.

One of the oldest machines in French confectionery is the forming machine for delicious nougatines or candies. While it was once manual, it later became electric, yet often lacked the essential safety features that every machine must have to operate flawlessly. That is why many Master Chocolatiers have asked us for a reliable and safe machine, and why more and more of them are replacing old, traditional manual units with Rollercandyform.

Here is Clima 50 waiting to enter a new workshop, where it will complete an automatic molding line consisting of a melting tank to keep the chocolate liquid (K 300), a tempering depositor with an automatic molding belt (Maestria and its mold loader), and naturally a large quantity of molds that, for certain weights, reach up to 900 bars per hour. For now Clima 50 remains on standby, but soon it will be running thousands of bars per day!

Two more Pann 30 and Pann 60 machines have arrived in Abu Dhabi to coat nuts with chocolate. A large scale production that requires optimized coating and polishing times, fully integrated into a continuous, non stop production system.

With Maestria, our 60 kg tempering machine, we are always right by the chocolatier's side with tempered chocolate ready to use.

It is not easy, but Fbm has always provided the technology to properly temper bean to bar chocolate, which is notoriously far more complex to work with than commercial chocolate. That is precisely why those who start with Unica, our most famous depositor tempering machine for bean to bar, keep choosing it by adding unit after unit, even in Marseille!