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

This month in Copenhagen was founded the first store.

Anyone who thinks that quality and equity can become the cardinal points of its activities contact me I'll be through with responabili the project.

One of the largest European manufacturers of these decorations had to increase the staff, time and energy to be able to produce 60,000 pieces for a day of these colorful rings chocolate.

Plus he had a lot of product lost because, although made ??by hand, sometimes they were not finished well and he could not sell.

He 's gone around Europe in search of machines that give him the possibility to produce in an easy way  but custom solutions to give a good  production at an affordable cost he has not  found .

Some months ago he came to see us and now  he has an automated system that will allow him to produce with more serenity.

I can not say it was easy but at least when I accepted this challenge I was prepared to face some difficulties more than my  previous customizations.

Here is a coating with our enrobing and tempering machine Maestria.

Starting next week, if you happen to go to Brazil, in Copacabana, and I will sincerely hope you can you could go, you 'll enjoy  yourself with a special pralines going to Paradis, the local in front of  the beach, that give you a chocolate of high quality.

The quality is guaranteed by a great Chef of French origin and a wonderful tempering enrobing machine like  Maestria that will make more pleasure to the atmosphere as well as the famouslocal  beauties  ..... the beach, the sea, the Christ the Redeemer ..... and all the others ....

I do not speak about driving the car or about the politic way ..... I talk about the personalization of  machine for chocolate!

Normally our enrobing machines have the load from the right (from the point of view of the operator!) and the output of the product on the left.

However, at times to make usable old existing installations or, at other times, for reasons of space in the local or operational needs of layout, somebody needs to reverse the load of the product from left to right.

Just say it and we make the line covering as you want, an example is this Maestria installed near Turin.

Is this the only producer of chocolate from  bean to bar in Finland?

Yes he is.

And which kind of continuos tempering machine does he use to temper the chocolate?

According to me ....you just know the answer.
 

After the mix of chocolate in the tank, with the necessary changes to the system of heating and mixing, here is the temper of blocks of chocolate made in Genova performed by this  personalyzed Maestria .

The machine to refine the cocoa paste, the bath to stabilize and then the Maestria modified to mix  it with cocoa butter.

And then  the system for temper the chocolate with our continuos system programmable in the morning for the auto start and in the evening for save the energy and close itself alone.

And tomorrow we see the blocks of chocolate made by  Zuccotti,in Genova,  and if I find the time, even the coatings because basically this Maestria, despite these changes requested by the customer, remained still a great tempering enrobing machine.

The color of the chocolate is good for Chocolab.

The definition and graphics for recall the evolution of the chocolate does not come by the nature, but that is created, developed, improved and more and more appreciated is a good choice.

What can I say, a chocolate lab in a single machine is really something evolutionary!

This year Chocolab has filled alone the cover of the most important magazine of the Italian sector.

Presented, before, at the end of last year , to Dealers, officially presented in Rimini last  January, Chocolab has been since  the beginning  our more "popular" chocolate machine in the world and since these last  months we can say that it is used in different corners of Italy, Europe and the World.

A machine for chocolate that starting from a sturdy supporting table when you don't use it, becomes continuous tempering, professional enrobing machine, an enrobing for truffles, a machine that produces tablets and shells, a machine that can have a compartment to hold in  the cold the products for  pre-crystallization or hot the products for preparations prior to their use; a machine that over the bowl from 12  kilograms has a preheating room that can  also contains 40 kilograms  of chocolate in drops.

It was obvious that this idea, this new way of working with chocolate, it would be  a success.

When I started with Fbm  a lot of years ago, there were machines for the industry and for the medium production that were sold to bakeries and pastry also if these ones have not all this production to do.

We and our Competitors have continued to produce this kind of machine  "forcing" the pastry to buy machines  often oversized and with very expensive accessories that required major productions to be able to recoup the investment.

Chocolab is the solution to this problem for most of the producers of artisan chocolate.

Maybe for  the crisis, maybe because the most of  artisan chocolatiers made 100 kilograms of chocolate in  a month while we, like our competitors, produce machine that could give more than 100 kilograms in less than one hour, may be that now the chocolatiers need differents kind of little productions in a little space , may be for a lot of others causes but  the only answer that the market could need was only this.

I hope that the cover is considered beautiful, but surely I can already say that the Chocolab it is!