Again Cioccoshow: and for the ninth time still together in the teaching laboratory.

by Umberto - Monday, November 11, 2013

The legendary Cioccoshow of Bologna returns this week!

And even this year in Re Enzo Square there is the educational workshop where everybodies can learn to work with the chocolate using our  continuos tempering machines.

Bologna is a wonderful town and live it during the Cioccoshow put back in everybody's peace of mind like when we were children ...


 

Even in Novi Sad there is a great chocolate!

by Umberto - Sunday, November 10, 2013

Even in Novi Sad there is a great chocolate!

Weekend dedicated to some tests with one of the biggest chocolate manufacturers in Serbia.

In addition to a line for molds consisting of Maestria, they decided to open a new brand dedicated to biscuits of good quality and they have decided to purchase a little depositor like Tower Drop.

It 's interesting, however, to see that more and more companies, also in Europe, are investing in the production of their chocolate starting from the liquor and cocoa butter.  At the end, the motivation is the same for all manufacturers of craft chocolate: "Just to not be confused with the commercial brands. Chocolate is its own and is the company's identity such more than the packaging!"

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The South Africa's trip ( Last Chapter)

by Umberto - Friday, November 8, 2013

Only a listen!  Once back in Italy, a jingle to remember the fantastic and delicious biscuits covered in Cape Town ...


 

The South Africa's trip (Chapter 3)

by Umberto - Friday, November 8, 2013

Here's the video of part of the production performed at this important biscuit manufacturer in Cape Town!


 

Cookery Lab goes ahead...

by Umberto - Thursday, November 7, 2013

Cookery Lab goes ahead...

We close tomorrow the first week of Cookery Lab.

Teachers of the courses in our school are Federico Anzellotti, Luigi Musio and Paola Polvere di Zucchero.

This pictures, instead,  is  a nice idea of Stefan Krueger during the exibition of last week end in Milan Fair with our Aura, continuos table top tempering machine!

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In a Resort of Tamarindo there is a production of chocolate from bean to bar ...

by Umberto - Thursday, November 7, 2013

In a Resort of Tamarindo there is a production of chocolate from bean to bar ...

Even in this Resort of Tamarindo, Costa Rica, there is production of chocolate from the bean to bar using Kleego in addition to our usual tempering machines to optimize the final result.

The mixing time is so short that tourists, staying at this Resort ,can feel themselves easy chocolate manufacturers.

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The South Africa's trip (Chapter 2)

by Umberto - Wednesday, November 6, 2013

The South Africa's trip (Chapter 2)

And here are the photos of the chocolate enrobing line make with an Mtr 60  plus a cooling tunnel Climatico with a belt of 60 centimeters wide.

The customer is one of the most important producers of cookies in Cape Town.

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Melburne and India are closer...

by Umberto - Tuesday, November 5, 2013

Melburne and India are closer...

One of our australian customer has organized the refreshments based on molded chocolates for the arrival of the first flight of Air India Dreamliner in the airport of Melbourne.

Realizing that with an Aura had to work also in the night, he just bought one of our Unica with a pneumatic dosing device  for molds that we have to send next week.

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The South Africa's trip (Chapter 1)

by Umberto - Monday, November 4, 2013

The South Africa's trip (Chapter 1)

Here is the Ocean of the Great White Shark and also the White Shark of Fbm's tempering machine:  Mtr60 at the arrival in Cape Town.

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They produce chocolate from beans also in Kochi, India...

by Umberto - Monday, November 4, 2013

They produce chocolate from beans also in Kochi, India...

Also this Fbm's costumer in Kochi, Kerala, India, has a cocoa plantation where he takes the bean to produce the tablet.

Now these craft factory are something more than a fad and they have become true factories that produce quality chocolate really craft.

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