by Umberto - Tuesday, March 26, 2013
Here are pictures of the demonstration with chocolate eggs was held in Mantova the beginning of last week.
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by Umberto - Tuesday, February 5, 2013
Here, I can finally post the pictures of the 5 Star Resort's lab in the Bahamas where we stayed the first week of the year.
Add some photos of pralines made ??during the start-up testing.
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by Umberto - Sunday, October 7, 2012
Produced by one of our customers in Australia.
If your child needs to learn the alphabet ... buy these chocolate products and you ll be sured that your child will become the best in the school ...
To make these letters is very simple, chocolate, dedicated mold and Aura.
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by Umberto - Saturday, September 29, 2012
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.
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by Umberto - Thursday, September 20, 2012
Is this the only producer of chocolate from bean to bar in Finland?
Yes he is.
And which kind of continuos tempering machine does he use to temper the chocolate?
According to me ....you just know the answer.
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by Umberto - Friday, July 20, 2012
From Piedmont, an Owner of a Chocolate Shop came to us to buy an enrobing belt for his old Compatta.
He has seen some news about Chocolab, our new concept of tempering machine, and he asked to try only yo have an idea about this new way to work the chocolate and see some functions.
Here's the result: he put on the old Compatta the new enrobing belt and for work more chocolate he has taken the Chocolab with some fuctional options.
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by Umberto - Thursday, July 5, 2012
Now , it's the first 6 months of presence in the market presence for Chocolab.
What to say? From north to south of Italy, from north to south Europe, from North to South America the people have been appreciated and bought.
Having a real chocolate laboratory instead of the "usual" temperingmachine is a great advantage.
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