Atlanta: Prima for the Four Season!

by Umberto - Wednesday, June 18, 2014

Atlanta: Prima for the Four Season!

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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Prima with bottom coating device and flip for donuts

by Umberto - Tuesday, June 17, 2014

Prima with bottom coating device and flip for donuts

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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Since tomorrow back to RCI. In Saint Louis, Missouri.

by Umberto - Sunday, June 15, 2014

The RCI, which last year was held in Cincinnati, this year does a stop in Saint Louis, Missouri. We will be present with our little continues tempering enrobing machine, Prima.


 

The King of chocolate is back!

by Umberto - Saturday, June 14, 2014

The King of chocolate is back!

After a lot of commitments for the television series "The King of Chocolate" and the talent show "Bake off" , our old friend Ernst Knam is back to us on June 24th with a summer course on chocolate pralines.

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Master of cake design!

by Umberto - Saturday, June 14, 2014

Master of cake design!

Here are some pictures of the 3-day course made by Stefan Krueger this week. Cake design with high pastry recipes!

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Singapore: from compound to chocolate!

by Umberto - Thursday, June 12, 2014

Singapore: from compound to chocolate!

This good Company in Singapore, famous in the field of packaged cakes, decided to evolve in the coatings segment passing by the compound to chocolate thanks to our tempering and enrobing machine.

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Malaysia, the job of our tempering machines...

by Umberto - Tuesday, June 10, 2014

Malaysia, the job of our tempering machines...

Under the gaze of the infinite Petronas Towers in Kuala Lumpur,  there is this local where you can see countless productions with chocolate tempered by our continuous tempering machines!

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A School for chocolate in Las Vegas with Fbm!

by Umberto - Monday, June 9, 2014

A School for chocolate in Las Vegas with Fbm!

It is with satisfaction that we can finally announce that we have signed an agreement with Chef Jean-Marie Auboine to complement his School of chocolate in Las Vegas.

Since next month, and for many years, this great french Chef's school and  Fbm  will be joined in the teaching for the processing of chocolate and even in a new project dedicated to "from bean to bar" generations that involves the development of techniques for making chocolate from the bean.

So in our post's history we 'll have also all the news about promotions for customers Fbm, informations, recipes and events dedicated to our new School of Las Vegas!

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Pakistan: they like Chocolab also here!

by Umberto - Sunday, June 8, 2014

Pakistan: they like Chocolab also here!

Yeah, working with Chocolab is very attractive so that also in Pakistan this month we get back.

Chocolab is a full laboratory for chocolate that allows multiple different productions with a simplicity and professionalism so difficult to find everywhere.

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India: from commercial to homemade chocolate

by Umberto - Saturday, June 7, 2014

India: from commercial to homemade chocolate

Pristine bought 3 years ago Chocolab and moved from France to India, where he continued to work with chocolate commercial.

Now they have reorganized the production with chocolate coming from the local cocoa plantations: another very interesting  new "from beans to bars"!

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