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

Work is always hard.

In most work the chocolate is very difficult.

Requires knowledge about many things, temperature, dosing, timing and tricks of the best chocolatiers.

Works the chocolate is precision and delicacy.

Thinking of putting chocolate in the bowl, the molds in the tower  and press a click to make chocolate tablets is ...... good enough.

Well, it's pretty nice also because Maestria takes care of everything else and, at the end of production, just push a button and Maestria  puts to rest alone.

As he says this new owner of Maestria: It is good enoughl!

From Argentina, here's a lady who has a really great chocolate factory and the packaging of his production makes his weapon to compete in the market.

With a Maestria,  prepared with  the automatic carriage for the production of tablets , has invented real marketing systems to sell more her chocolate.

An example are these postcards that once you have chosen the image are filled with a chocolate tablet and are ready to ship or by  hand through couriers.

It speaks even local television and then success is assured.

And, while in our school it is used for chocolate decoration, Chocolab goes  to work in the smallest chocolate factory ....

An English couple decided to leave everything and move to the south of Spain and open a store dedicated to the production of chocolate.

After various tests and research around the world for the machine best suited to their needs,not so high but differnet kinds of production, they  bought Chocolab and they immediately set to work on.

On the day in which sales are confirmed in the U.S., Kuwait, Spain and France for our laboratory of chocolate here is another great chocolate like Ernst Knam that during the last stage on chocolate in our school, has could see the multiple functions of Chocolab.

A table that is dissolving in  tempering, dosing machine, for enrobing trouffe, and also an enrobing  professional belt that has also the magic of an automatic carriage for modeling and for the demoulding is not easy to find.

In the box under the tank you could have or a small frigor or, like  some customers have chosen , you could have an  heated cabin that maintains a semi-liquid or liquid some decorations or some glasses of  cocoa butter.

Here are some  pictures of a chocolate line of 12 meters made with a Maestria and a Climatico.

The customer is one of the most important of the biological food  sector with a high percentage devoted to chocolate.

This second line is  done with the cooling unit to the tunnel of crystallization of the chocolate separated and mounted on the roof of the plant so as not to affect in the energetic costs  for the room temperature. The saving energy is a very, very important thing  in the coming years will become increasingly crucial in the current and competitive.

This customer has started 4 years ago with a pilot and the first tempering machine and today has  inaugurated a plant dedicated to chocolate with 2 automatic lines more a lot of machines for manual labor.

 

Given the success, almost, almost ......... we get to do all biological  products .....

Enric Rovira, a real  artist known in an absolute way, unique and inimitable in his way of making chocolate has come to visit us at our stand in Paris.

With machines that makes his creations?

Try to bet ...

Yes and  who knows why ...

Despite the wireless network of the hotel is not good here we are at the exibition  Europainin in Paris.

One of the most important events in our industry.

You could see our cooling tunnel, Climatico, and all our continuos tempering machines from the smallest table tempering Aura to Maestria and , always really appreciated by french people Evoluzione, the first table dropping machine for biscuits in the world invented by us in 1999 and now copied by all manufacturers worldwide.

Despite the cold weather hit Italy and Europe at this time we are particularly committed to producing even our Climatico, the tunnels with various measures of length and width, provide the perfect crystallization of the chocolate.

Climatico allows to speed up production and make the product immediately available for packaging.

From 20 centimeters to 1, 6 feet wide and 3 meters to 24 meters in length: this is our current experience.

Who wants to take control ofhumidity, who wants to speed in a very  important way , but everyone should have the right coil in the air that should not be directed on the product to not create unsightly shadows on the finished product.

 

Well! What about ... despite all the cold is nice.