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

Here there are some  pictures of a new ice cream shop that  married the chocolate with the two colors offered by Twin.

In the Galleria Vittorio Emanuele, at the right of Duomo of Milan, there is a famous restaurant, coffe and pastry shop that is one of the most historic symbol of Milanese style :  Savini.

In the Savini  there were people who made the history of the last two centuries: Gabriele D'Annunzio, Toscanini, Henry Ford and Ava Gardner, Charlie Chaplin and Frank Sinatra.

In the famous  dedicated chocolate room, where they work the three colors, they have choisedour continuos tempering machines : Unica and Prima.

A small video of the testing performed in Jeddah with our continuous tempering-enrobing machine Unica.

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.

After  some years from the first purchase of a  continuous tempering Fbm, who understands the real problems about how working the chocolate and who are  not influenced by  the marketing expensive and often ephemeral, goes on with  Fbm.

Here are some pictures of the production of 2  Unica, the first  bought in  2007 and the second now, from Jeddah.

Later, I'll post a video of this arabian Chef that enrobes with  the carriage of Unica which is separable in  3 parts and easily washable in the dishwasher.

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.

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  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.

Here is a  local of the chain producer of chocolates in central  neighborhoods  of London where we have been  last week.

For the 60 years' party's of the reign of Elizabeth the chocolate is ready.

And at the center of the exhibition room, from a glass installed in the floor the people could check our Unica .

Con mucho gusto!