by Umberto - Friday, January 31, 2014
A new recipe from Ernst Knam performed during one of the last courses in our School.
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by Umberto - Thursday, January 30, 2014
Here is how Chef Oscar Ortega has presented himself in Rimini where he participated with his national team in a competition for the award of the World Cup of Ice Cream.
He is from Mexico, lives for some years in the U.S. and working also for some time in his chocolate lab with our Unica!
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by Umberto - Wednesday, January 29, 2014
Another great costumer from San Francisco: here is a chocolate manufacturer "from beans to bars" very famous in the world of chocolate of USA.
Also this costumer has chosen Unica after testing other tempering machines!
Unica has been proved to be a perfect chocolate machine for these producers "from the bean to bars" because it has the bainmarie system for the bowl to melt, because it has a thickness and an appropriate length of the tempering tower which allows a perfect curve of pre-crystallization for this kind of crafter chocolate.
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by Umberto - Tuesday, January 28, 2014
Here is the chocolate room of one of the most famous pastry shops in San Francisco: Emporio Rulli.
I know Gary since 2001 and now between machines for chocolate and machines for cookies even I do not know how many of these he has ...
The strength of Gary is that, one time, he just finished a new project, he starts with an idea!
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by Umberto - Monday, January 27, 2014
Also after the success of the talent show Bake Off where he was the President of the Jury and the third series of the "King of Chocolate" which airs on Real Time very soon, Ernst Knam again confirms his presence in our school.
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by Umberto - Sunday, January 26, 2014
Talking about FbmElite we cannot speak about Stefan Kreuger, our teacher in the class of March 17, with a course on Easter compositions.
Here you can see a sculpture made entirely with chocolate that Stefan has presented at the last SIGEP.
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by Umberto - Saturday, January 25, 2014
Finally, here in Italy, after Sigep we can tell, many important chocolatiers who transform the semifinished chocolate have realized how important it is Kleego!
Not only Klego can remove acidity, improve and speed up the achievement of the right to chose their own chocolate flavor but is also capable to counch it.
In Italy is it difficult to import the cocoa beans?
Just buy the cocoa mass, Kleego and add the amount of sugar and cocoa butter that you want to "build" your own unique and inimitable chocolate.
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by Umberto - Friday, January 24, 2014
Proxima, the new continuos tempering machine that supports Unica, our historical and highly professional tempering machine of 25 kilos of bowl.
Proxima is our chocolate machine with the sexy look, Fbm inside and cheaper in price.
For those who do not want to loose productivity but the budget is not so high, this is a viable solution, slightly less upgradeable of sister Unica, but with some tricks that ensure a good energy saving.
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by Umberto - Sunday, January 19, 2014
An immense multitude like a rock star Buddy Valastro in Sigep's Conpait space where Fbm has supplied its tempering machines.
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