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

Here's the video of the testing line coating for Panettoni made in Alba.

Mtr 60  and Climatico, together , can do a production  up to maximum speeds of up to 600 units of panettoni in an hour .

Test is  positive,  Customer is happy for the second time that has choised Fbm , and total satisfaction also for us.

Travel's period  in the Arabian Peninsula.

This customer produces chocolate from cocoa beans and sellsthese "drops" in pastry , kitchens of hotels and pubs across the Arabian Peninsula.

Continuous tempering of 45 kilso, Maestria,  designed to enrobing  with chocolate and, with this plate on the belt, to produce "drops"  and tunnel, Climatico, for crystallization of the chocolate.

Later also I  will post other start up that we'll do this week in Saudi Arabia.

This  is the video of the test made some days ago in  Fbm before sending the enrobing line to Alba.

Tempering enrobing machne, Mtr 60,  with a tunnel for the crystallization of the chocolate, Climatico.

The height of the product is 23 centimeters and so we had to "push up" both , the department covering and , by modifying the tunnel in the cold room of it, pushing up to the product running space.

The quickest way to change the tunnel was to remove the  cold room and  place a pipe for push the cold air directly on the product covered, but we preferred the original model, Climatico is always our concept of cooling tunnel , and so we have  done a very high superior room for give the cold air in the right way and for grant to the costumer to haven't halos after a few days from the covering  of the product.

Soon I will post the video made ??in Alba in the Costumer's  factory , famous  manufacturer of high-level Panettoni.

And with this we finish the report on our English travel.

Here's our line that consists of one continuos tempering and enrobing machine Unica and a colling tunnel Climatico of only 4 meters long.

The product is irregular and full of holes and for this the chocolate presents some holes too .

Test day in Fbm.

We are sending  an enrobing line for panettone designed for particolars products with the heights of 23 cm.

The line consists of an Mtr 60  with the enrobing belt and a cooling tunnel Climatico.

We are not new to this kind of lines so that some of the most popular national brand manufacturers have already some panettone lines built by us.

In this case the Customer, a famous manufacturer of high quality, had already bought a first line similar few years ago and now he 'll receive this new line in the factory of Alba.

Here , there are some pictures and soon I  will post a small video images and obviously we're going to do the testingvideo in the site of  the customer.

Here is the line of Cornwall working  with dedicated accessory for put chocolate under the caramel.

Continuos tempering Unica with dedicated special enrobing belt cooling tunnel Climatico for the right  crystallization of the chocolate.

It 's all very simple .... It's made all by the  machines.

The  pictures of the coating line consisting in a tempering enrobing Unica and a Climatico  of 4 meters assembled in a way that it could bring to the second floor.

As you can see the continuous tempering machine Unica ,  with 3-stage tempering system, give the homogeneous dissolving of the crystals and the same temperature for the pre-crystal the chocolate  for give  a better result than the normal standards machine.

Unica has also an electronic management system that allows switching on and off by itself and let free the User to go away when he finish the job and so it can save the energy , thing that it has been really  appreciated in Great Britain .

Here is  the production of caramel with milk chocolate  produced near Stonehange.

Melter, tempering , enrobing to the top or to the bottom  and the crystallization are made in Fbm.

When we speak about a special productions.

For an important customer of Israel  that produces frozen cakes covered with this surrogate for ice cream we have modified Maestria  with variations dedicated to the management of the temperatures and other changes in the construction of dedicated enrobing belt that, here, we show at  20% of the speed productions  during the initial testing.

Experience for covering the ice cream we've had in the past but this was a new challenge because instead of the usual - 0 degrees C , her we have found also -25 points with a final production of hundreds of kilos in a full day without never stop the machine for almost 8 hours.

Who understands the mechanic under 0 (aluminum and steel change their size!)  could imagine some of the difficulties we had to overcome.

Here, finally, the first part of the final start-up of our tempering and enrobing line for marshmallows  done at Toulouse, in France.

This line has been a good satisfacion because it came after a long  competition with producers of industrial lines of chocolate's covering in Europe.

From Denmark, Belgium, Germany and 2 from France that were "playing at home" and after tests, comparisons and customizations we have been chosen by the Costumer  and it  was not a question of price but of elasticity of the system that must maintain production but also  diversifiable.

Diversity of cut product, diversity of attention in the production of chocolate's differences, and diversity of the final product with a very hard  production.

From the producers of Chocolab, countless machines for the chocolate in one was easier  than  others and, so, after months of waiting we has had the order,  the production, Fbm in the first test, the second test only for the line in Toulosuse  and, finally putting our customer's production line in that of marshmallows, surely, is one of the lines for enrobing the  marshmallows largest in Europe.