by Umberto - Wednesday, July 2, 2014
Given that 3 competitors had failed to do this project and , however, it was not easy even for us to find the solution, we prefer not to post the video but only this picture processed in settings during testing pre-start up.
We have developed for one of the leading manufacturers of Italian panettone and panettoncini 2 lines to cover the upper part without removing the baking cups before recoating. We have also avoied to create some showers of dosage which do not guarantee the production of at least 700 panettoni hour.
The lines, of course, be used both for panettone that for colombe with standard dimensions or with dimensions for mono-dose.
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by Umberto - Sunday, June 29, 2014
She started from his home three years ago and now has a few dozen employees.
Here, still in Kuwait City, a growing producer who, from the beginning, chosen Fbm!
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by Umberto - Friday, June 27, 2014
Here are some pictures of the course of this week: Ernst Knam, his proposals and some attendees work with the King of chocolate.
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by Umberto - Thursday, June 26, 2014
The continuous tempering system of a good tempering machine must keep the same temperature in both bowl and tempering tower for a long time.
This is the main reason that has made this important producer of Kuwait to choose Fbm.
We don't have only one system for have hot and cold for chocolate and we have not a large bowl not so deep that, after little time, have a solid block of chocolate in the centre that obliged to stop the production and restart again after have closed the tempering system.
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by Umberto - Tuesday, June 24, 2014
It is going on the course for summer pralines with Ernst Knam, the King of chocolate of Real Time channel Tv.
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by Umberto - Sunday, June 22, 2014
Here's an example of old italian pastry school by Gary Rulli, our old friend in San Francisco!
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by Umberto - Thursday, June 19, 2014
A Proxima and a Kleego for a new producer of chocolate from bean to bar in Sebastopol, California!
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by Umberto - Wednesday, June 18, 2014
And it is a Prima with the enrobing belt that has been chosen by one of the most beautiful hotels in Atlanta.
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by Umberto - Tuesday, June 17, 2014
About Prima... here we have the enrobing device for donuts and other similar products.
We had already done for 60 Mtr, Maestria and all other major tempering until the Compatta.
Well, here it is as well to Prima, continuous tempering machine of 7 kg.
From a standard enrobing belt for enrobe you can change and have a new production belt!
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