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

The Fbm machines for chocolate, tempering and cooling tunnels, has been chosen also  by the leading manufacturer of products for special occasions.

After almost one year of trials of various Italian and foreign manufacturers of chocolate machines, Fbm has been chosen for its technology dedicated to chocolate and its attention to the final result in different productions with the same basic machine to create a modular system dedicated to the best final result and the with a right  price that , in these days, even the "giants" treat with care.

Faced with alternatives producers that are not always make with an accurate attention and, sometime,  with cases of sovracristallizzazione after only a few tens of minutes of production, Fbm offered machines with true continuous temperature and modular to allow different processes with the same model of machine.

Another thing that determineted this choice are the  accessories of Fbm: the accessories passed the examination "washability" being easily removable and washable without supports bulky and permanent shelters of bacterial charges.

In short, we  do a great job also because with the industrial companies can not "bluff" ....

Last night the judges of Masterchef, the most-watched Italian television cooking competition, asked an help for judgment on the Pastry competition to  one of the greatest Italian Pastry: Iginio Massari.

Accurate, simple and professional, Iginio, as well as judge has given some little secrets of his knowledge.

Massari, as well as being a pastry chef level, it is also a good chocolatier, author of several books, which for 20 years in his laboratory works only  with Fbm.

He started with an Mtr, and then a few years ago, he continued with Maestria.

He does a lot of sponsorships, communications for many businesses but for making chocolate in his laboratory has always wanted  only Fbm.

For the big one we did nothing, but all those little  with chocolate have passed from us by .... the lift ....

From France here is the video of a real chocolate factory.

Toast, pressing  and all the production for chocolate.

Which continuos tempering unit do they use?

Exactly!

Never before I have seen so much ideas related to chocolate:  ice cream shops that  take the machines for chocolate, hotels, restaurants that create their own corner dedicated to chocolate and never like this year I saw inventive and innovation around.

With chocolate, you can create almost anything.

But in Belfast, Northern Ireland, with a few number of pieces and good quality of the chocolates tempered with Unica you may have customized packaging very nice. It is also time to think abut  the dress of your chocolate in times of changes.

A good idea thinking on Christmas time . Is it a good idea?

One of the largest European manufacturers of these decorations had to increase the staff, time and energy to be able to produce 60,000 pieces for a day of these colorful rings chocolate.

Plus he had a lot of product lost because, although made ??by hand, sometimes they were not finished well and he could not sell.

He 's gone around Europe in search of machines that give him the possibility to produce in an easy way  but custom solutions to give a good  production at an affordable cost he has not  found .

Some months ago he came to see us and now  he has an automated system that will allow him to produce with more serenity.

I can not say it was easy but at least when I accepted this challenge I was prepared to face some difficulties more than my  previous customizations.

I do not speak about driving the car or about the politic way ..... I talk about the personalization of  machine for chocolate!

Normally our enrobing machines have the load from the right (from the point of view of the operator!) and the output of the product on the left.

However, at times to make usable old existing installations or, at other times, for reasons of space in the local or operational needs of layout, somebody needs to reverse the load of the product from left to right.

Just say it and we make the line covering as you want, an example is this Maestria installed near Turin.

Here is the test done before departure for this line of biscuits for coeliacs.

Tempering machine Mtr 60 with enrobing belt of  40 cm wide and cooling  tunnel Climatico for 12 meters.

Productivity of the line , once placed in ther factory of the customer, with the increasing  of chocolate from the tank through an automatic pump and pipes system made in Fbm: 1 ton of cookies in one hour.

It's not magic ...It's true.

 Fbm is this: customization, concreteness, perhaps sometimes too much, but so is Fbm.

Sometimes we forget the marketing, and this in today's world is bad, but if you have to work your chocolate in a personal way and with a level of absolute quality, then it is best that you call us.

Put the chocolate in the product? You can do ... even if the level adjustments are often not so obvious.

Put the chocolate on top? Everybody could do this ...

Being able to put the chocolate inside? It 's difficult but not impossible .... the proble is to give the right level of chocolate inside.

Put the chocolate inside and keep out the most quantity of it  because you need the same quantity of  chocolate inside like in the outside of the cannolo for give the space to make  a room for cannoli filling?

Well, Fbm has done it for this customer in New York .

We put the cannolo on a lift to attack him with the air for keep out the most quantity of chocolate and we do this before of the cooling tunnel that give the finished cannolo with chocolate.

Production line consists in Mtr 60 with the enrobing belt of 60 cm + Cooling tunnel Climatico with 4 meters in a minute of top speed.

Today start the three-days test for a line for coating with Mtr 60 and the cooling tunnel Climatico.

The product that we have to deal with chocolate? The cannoli ..... that must be covered, drawn and coated with chocolate also inside.

In the past, we have made for a  customer of Massachusetts a similar coating line  that could cover  the cannoli to the top and to the bottom but now we give the possibility to put the chocolate also inside.

Destination of this exciting coating line ?

Again in America but in New York and, as we know, the Sicilian cannoli is always at home in the Bronx .....