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

Today start the three-days test for a line for coating with Mtr 60 and the cooling tunnel Climatico.

The product that we have to deal with chocolate? The cannoli ..... that must be covered, drawn and coated with chocolate also inside.

In the past, we have made for a  customer of Massachusetts a similar coating line  that could cover  the cannoli to the top and to the bottom but now we give the possibility to put the chocolate also inside.

Destination of this exciting coating line ?

Again in America but in New York and, as we know, the Sicilian cannoli is always at home in the Bronx .....

After  some years from the first purchase of a  continuous tempering Fbm, who understands the real problems about how working the chocolate and who are  not influenced by  the marketing expensive and often ephemeral, goes on with  Fbm.

Here are some pictures of the production of 2  Unica, the first  bought in  2007 and the second now, from Jeddah.

Later, I'll post a video of this arabian Chef that enrobes with  the carriage of Unica which is separable in  3 parts and easily washable in the dishwasher.

Here's the video of the testing line coating for Panettoni made in Alba.

Mtr 60  and Climatico, together , can do a production  up to maximum speeds of up to 600 units of panettoni in an hour .

Test is  positive,  Customer is happy for the second time that has choised Fbm , and total satisfaction also for us.

Now , it's  the first 6 months of presence in the market presence  for Chocolab.

What to say?  From north to south of Italy, from north to south Europe, from North to South America the people have been appreciated and bought.

Having a real chocolate laboratory  instead of the "usual" temperingmachine  is a great  advantage.

In Switzerland, for chocolate, it seems always the right season.

Here we have  some creations made by our Swiss client that uses one  Maestria  for the molding,  decorations and  creations truly special and a second Maestria , just ordered, for coatings with the two main colors.

Having large number of people that  work in the laboratory, this Customer  uses  the weekly  program and the storage of the temperatures of various mixtures, thanks to  electronics in the computer of our tempering machine.

So there is no improvisation, and the production keeps the same quality standards and identical production time.

Travel's period  in the Arabian Peninsula.

This customer produces chocolate from cocoa beans and sellsthese "drops" in pastry , kitchens of hotels and pubs across the Arabian Peninsula.

Continuous tempering of 45 kilso, Maestria,  designed to enrobing  with chocolate and, with this plate on the belt, to produce "drops"  and tunnel, Climatico, for crystallization of the chocolate.

Later also I  will post other start up that we'll do this week in Saudi Arabia.

This  is the video of the test made some days ago in  Fbm before sending the enrobing line to Alba.

Tempering enrobing machne, Mtr 60,  with a tunnel for the crystallization of the chocolate, Climatico.

The height of the product is 23 centimeters and so we had to "push up" both , the department covering and , by modifying the tunnel in the cold room of it, pushing up to the product running space.

The quickest way to change the tunnel was to remove the  cold room and  place a pipe for push the cold air directly on the product covered, but we preferred the original model, Climatico is always our concept of cooling tunnel , and so we have  done a very high superior room for give the cold air in the right way and for grant to the costumer to haven't halos after a few days from the covering  of the product.

Soon I will post the video made ??in Alba in the Costumer's  factory , famous  manufacturer of high-level Panettoni.

A historic French chocolate company that twenty years ago had choised Fbm to produce chocolate with models with antique chocolate molds made in aluminum has choised to  remained still with us.

Before the new choice of partner, tempering machine manufacturer, have occurred several competing specifications and then they are still with us enjoying the greater accuracy of our Maestria for tempering chocolate.

Being a factory made of a lot of people inside they have appreciated the opportunity to set the weekly program of  production and store the temperatures of different blends of chocolate that they  will do thanking our electronica dedicated.

And with this we finish the report on our English travel.

Here's our line that consists of one continuos tempering and enrobing machine Unica and a colling tunnel Climatico of only 4 meters long.

The product is irregular and full of holes and for this the chocolate presents some holes too .

Test day in Fbm.

We are sending  an enrobing line for panettone designed for particolars products with the heights of 23 cm.

The line consists of an Mtr 60  with the enrobing belt and a cooling tunnel Climatico.

We are not new to this kind of lines so that some of the most popular national brand manufacturers have already some panettone lines built by us.

In this case the Customer, a famous manufacturer of high quality, had already bought a first line similar few years ago and now he 'll receive this new line in the factory of Alba.

Here , there are some pictures and soon I  will post a small video images and obviously we're going to do the testingvideo in the site of  the customer.