by Umberto - Thursday, July 10, 2014
Maricel Presilla, during the Salone del Cacao y Chocolate has tested some local chocolates to evaluate for the International Chocolate Awards which will be held also this autumn in London.
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by Umberto - Tuesday, July 8, 2014
Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.
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by Umberto - Sunday, July 6, 2014
Even Jean-Marie Auboine is in Peru to see some specific references of cocoa!
In fact, by the end of August in the School of chocolate of Las vegas start new courses with some Fbm machineries designed and developed exclusively for the "from bean to bar" chocolate makers.
What best occasion of the Salon del Cacao in Lima to choose and get the best prices?
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by Umberto - Saturday, July 5, 2014
It started yesterday, and goes on for all this weekend, one of the most important show dedicated to the South American chocolate crafters.
All lovers of cocoa and chocolate should meet in Lima, Peru, to appreciate and taste the best products presented at the fair, almost a festival, fully dedicated to cocoa and chocolate.
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by Umberto - Saturday, July 5, 2014
The movement of production of crafter chocolate is global increasingly. Widespread and increasingly attentive to craftsmanship, quality and proximity of production to the final customer that research often also this.
It 's so that even in Georgia, starting from Tbilisi, this new chocolate maker has begun to develop his distribution network across the Nation.
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by Umberto - Thursday, July 3, 2014
Here we are on Dessert Professional, one of the most important American magazines for the sweet's industry.
Proud to be appreciated by "the chocolate life.com", the largest comunity in the web dedicated to chocolate!
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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 - Tuesday, July 1, 2014
The last stop of this little tour in the Middle East has been again in Kuwait City where also this important customer has chosen Fbm with the continuos tempering machine Maestria.
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by Umberto - Monday, June 30, 2014
Here is the June's recipe from our chocolate school: a simple but unique cake of Ernst Knam.
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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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