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

In the most important Cover of the year, in September, when restart the chocolate season ,  from a lot of years,  also last 2011 , was held Fbm.

Last year we launched Aura and , in 2012, has became one of the most popular table top continuos tempering machine in the market.

The presentation took place with our Master Ernst Knam that also in this year he 'll be the teacher in our school.

But  this year, the cover of Pasticceria Intenazionale of September will still with  Fbm?

And, what will be presented?

May be  .....

An old chocolate lab in Genova bought this Maestria with some modifications in the tank where the costumer put a mix of cocoa mass with sugar and the cocoa butter. We have changed some things in the software, in the mixer of the bowl and with the system for keep hot and closed the warm room for the mix of the ingredients and within a few minutes  you could have  dark chocolate , milkchocolate  or gianduja.

It is not a counce but is more than a normal tempering machine and ..... the system works so easy that at the end of little time you could taste a very good chocolate that is also very artisan.

It 's nice to know that even a Maestria works at one of the oldest and largest production sites  of Swiss chocolate that goes on ince  1826.

The location is fantastic and the products are no different ...

This historic Swiss manufacturer has chosen a Maestria  with all the optionals, plus a special extension of the enrobing belt  to allow manual decorations after the coating.

When you speak about chocolate you should never surprise.

These two gentlemen are a famous French chocolatier that work chocolate from a lot of years  with Fbm and a passionate distiller of aromatic herbs typical of French territory.

Together they create combinations that .... hit.

Despite my holiday the fantastic Fbm's kids produced even in August some machines including this Mtr 60 with the enrobing belt with maxi size of 600 mm.

Destination: Romania through European funding which was approved in late June (after a longperiod for wait an answer of  almost two years) and expires at the end of August .....

...... it's appropriate to say that time is money!

In the period of vacation I had lost this photo sent to me by a nice couple of Malaysians costumer  with Unica 2009.

Even in Malaysia, the chocolate  is tempered  with Fbm.

In the Galleria Vittorio Emanuele, at the right of Duomo of Milan, there is a famous restaurant, coffe and pastry shop that is one of the most historic symbol of Milanese style :  Savini.

In the Savini  there were people who made the history of the last two centuries: Gabriele D'Annunzio, Toscanini, Henry Ford and Ava Gardner, Charlie Chaplin and Frank Sinatra.

In the famous  dedicated chocolate room, where they work the three colors, they have choisedour continuos tempering machines : Unica and Prima.

It's not magic ...It's true.

 Fbm is this: customization, concreteness, perhaps sometimes too much, but so is Fbm.

Sometimes we forget the marketing, and this in today's world is bad, but if you have to work your chocolate in a personal way and with a level of absolute quality, then it is best that you call us.

Put the chocolate in the product? You can do ... even if the level adjustments are often not so obvious.

Put the chocolate on top? Everybody could do this ...

Being able to put the chocolate inside? It 's difficult but not impossible .... the proble is to give the right level of chocolate inside.

Put the chocolate inside and keep out the most quantity of it  because you need the same quantity of  chocolate inside like in the outside of the cannolo for give the space to make  a room for cannoli filling?

Well, Fbm has done it for this customer in New York .

We put the cannolo on a lift to attack him with the air for keep out the most quantity of chocolate and we do this before of the cooling tunnel that give the finished cannolo with chocolate.

Production line consists in Mtr 60 with the enrobing belt of 60 cm + Cooling tunnel Climatico with 4 meters in a minute of top speed.

A small video of the testing performed in Jeddah with our continuous tempering-enrobing machine Unica.

From Piedmont, an Owner of a Chocolate Shop came to us to buy an enrobing belt for his old Compatta.

He has seen some news about Chocolab, our new concept of tempering machine,  and he asked to try  only yo  have an idea about  this new way to work the chocolate and see some functions.

Here's the result: he put on the old Compatta  the new enrobing belt and for work more chocolate he has taken the Chocolab with some fuctional options.