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

In Switzerland, for chocolate, it seems always the right season.

Here we have  some creations made by our Swiss client that uses one  Maestria  for the molding,  decorations and  creations truly special and a second Maestria , just ordered, for coatings with the two main colors.

Having large number of people that  work in the laboratory, this Customer  uses  the weekly  program and the storage of the temperatures of various mixtures, thanks to  electronics in the computer of our tempering machine.

So there is no improvisation, and the production keeps the same quality standards and identical production time.

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.

A historic French chocolate company that twenty years ago had choised Fbm to produce chocolate with models with antique chocolate molds made in aluminum has choised to  remained still with us.

Before the new choice of partner, tempering machine manufacturer, have occurred several competing specifications and then they are still with us enjoying the greater accuracy of our Maestria for tempering chocolate.

Being a factory made of a lot of people inside they have appreciated the opportunity to set the weekly program of  production and store the temperatures of different blends of chocolate that they  will do thanking our electronica dedicated.

Here is our English distributor that , with great patience, teaches how to use the molds to make chocolate creations.

The tempering machine is Unica.

The molds can be used in this way in which there is the risk of dirtying.

Alternatively you can use dedicated plates for to a single mold and, using the pedal, there  is nothing dirty.

If you want to speed up production using an automatic carriage, how I've presented in some videos in the past, and everything is done exclusively by the machine.

The important thing is to have always  the tempered chocolate ready for its production and then you 'll decide how to work.

Con mucho gusto!

Animals with the faces of chocolate.

Yesterday we did a demonstration with a customer of Texas, Austin, who used Chocolab and could see how it is comfortable, spacious and functional.

  How many people that working on a common  tempering machine have had problems of space and and lose around the machine a lot of  chocolate? Well with Chocolab this can not happen because in addition to having a bowl of 12chilos, Chocolab has a heated compartment all around the tank with an important size of 70x35 x 20 centimeters of depth which allows, in addition to start the dissolution of new chocolate pieces even give also for the most uncoordinated chocolatier to not mess anything around and collecting all the chocolate you are using.

I don't speak about the enrobing belt or the special carriage for the mouds because, otherwise, I would be too boring but the outcome of yesterday's event was a great success.

And today , our  customer of Mortara helped us with this American people working and showing  a real production for all the day.

This is one of their productions: the faces of chocolate.

Usually , the  people who takes a continuos tempering machine like Prima has some problems with the space inside  their lab  but they want the wheels and a minimum capacity of the bowl of almost 7 kilos like Prima.

Here we have a belgian chocolatier that has choice Prima but he asked a bigger vibrating table 'cause he has a lot of large mould for his production.

Sooner done  than said.

Yesterday we described the production of a real chocolate factory in the Bahamas with Maestria, Unica, Climatico  and other machines and complementary accessories ....

A Resort in one of the most beautiful natural paradises that have already been inside a factory for the production of cigars.

Tourists arriving at the Resort can produce their own cigars and return to their homes with a customized supply for their gambling.

Well, a few months, visitors to the Resort canproduce a tablet of chocolate or a  praline directly within this area thanking to the great machines of Fbm.

Will be offered the opportunity to make a very fast course on the basics of chocolate and the possibility to produce by themselves a real chocolate.

Despite the sea, the sun, the beautiful people .... even in a paradise like the Bahamas lacked chocolate.

Obviously, in addition to the automatic dosing, Fbm also makes the plates for manual dosing.

Here is an example. seen that around somebody has said we do only automatic dosing device.You can see that we do, of course, also manual ones, much easier, where the mold is positioned under the plate and pressing the pedal down you have the right quantity of chocolate.

These plates are customized according to the mold of the client and can be used on all our continuous tempering machines like Aura to  MTR 60.

Only for complete information......

Here's a short video of the Easter eggs production with  tempered chocolate by our Maestria.