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

Animals with the faces of chocolate.

Yesterday we did a demonstration with a customer of Texas, Austin, who used Chocolab and could see how it is comfortable, spacious and functional.

  How many people that working on a common  tempering machine have had problems of space and and lose around the machine a lot of  chocolate? Well with Chocolab this can not happen because in addition to having a bowl of 12chilos, Chocolab has a heated compartment all around the tank with an important size of 70x35 x 20 centimeters of depth which allows, in addition to start the dissolution of new chocolate pieces even give also for the most uncoordinated chocolatier to not mess anything around and collecting all the chocolate you are using.

I don't speak about the enrobing belt or the special carriage for the mouds because, otherwise, I would be too boring but the outcome of yesterday's event was a great success.

And today , our  customer of Mortara helped us with this American people working and showing  a real production for all the day.

This is one of their productions: the faces of chocolate.

Tomorrow these machines  'll go for Great Britain, to Cornwall. This small line for enrobe with chocolate to the top and to the bottom is very short but does a good job too . The line is made by a continuos tempering machine Unica and a mini ( only in this case!)  cooling tunnel Climatico.

I hope later within  this month to show a video of the start-up in the factory of the Customer.

Here, finally, the first part of the final start-up of our tempering and enrobing line for marshmallows  done at Toulouse, in France.

This line has been a good satisfacion because it came after a long  competition with producers of industrial lines of chocolate's covering in Europe.

From Denmark, Belgium, Germany and 2 from France that were "playing at home" and after tests, comparisons and customizations we have been chosen by the Costumer  and it  was not a question of price but of elasticity of the system that must maintain production but also  diversifiable.

Diversity of cut product, diversity of attention in the production of chocolate's differences, and diversity of the final product with a very hard  production.

From the producers of Chocolab, countless machines for the chocolate in one was easier  than  others and, so, after months of waiting we has had the order,  the production, Fbm in the first test, the second test only for the line in Toulosuse  and, finally putting our customer's production line in that of marshmallows, surely, is one of the lines for enrobing the  marshmallows largest in Europe.

Usually , the  people who takes a continuos tempering machine like Prima has some problems with the space inside  their lab  but they want the wheels and a minimum capacity of the bowl of almost 7 kilos like Prima.

Here we have a belgian chocolatier that has choice Prima but he asked a bigger vibrating table 'cause he has a lot of large mould for his production.

Sooner done  than said.

Everybody knows that in America the people loves a lot the big things .... here is one of our 3-stage continuous tempering machine Unica equipped with an enrobing carriage with an extra long  output ..... destination:  Massachusetts.

Unica, our three-stage tempering, the Unica ( only one!) to have this technology in this segment of production has been appreciated in the Arabia peninsula, where after have tested our tempering  system decided to order  new one for their valuable chocolate.

In Arabian Kindom, in Qatar, in the main regions of the UAE is developing a true fashion for chocolate started from important courses with the best European chocolate makers who demand  and learn quality and technology for their production.

The fact that our customers  will come back to  us and take other important forniture fills us of  pride and say to ourselves to go on to this way.

Period of holiday for  Easter, Easter Monday, Liberation, First of May ..... despite everything you have to work and here is a test of our tempering enrobing coating with our Unica in service with black  chocolate to coat the samples provided to us by a foreign customer.

Accuracy in the thickness of chocolate is defined by the opening of the enrobing bridge and from the variation of the flow and  and the power of the air.

Tempered chocolate with  3 levels and finishes at the bases of the product without tails.

And here is a short part of the episode of   tourists for joke  from the France television that visit France own the plantation and the local Maison du Cacao in Guadalupe.

It's a pity that nobody shows the lab where they works the chocolate  ... ...

In the Caribbean, in addition to cultivating cocoa, there are factories like this where, in a very artisanal turns they take the cocoa from the tree and produced chocolate till the tablets that is sold in the country for the tourust.

Here's a reality that exists in Gadalupe also thanking the local central government and that tempers the chocolate with some machines Fbm.

The house of cocoa .......

Yesterday we described the production of a real chocolate factory in the Bahamas with Maestria, Unica, Climatico  and other machines and complementary accessories ....

A Resort in one of the most beautiful natural paradises that have already been inside a factory for the production of cigars.

Tourists arriving at the Resort can produce their own cigars and return to their homes with a customized supply for their gambling.

Well, a few months, visitors to the Resort canproduce a tablet of chocolate or a  praline directly within this area thanking to the great machines of Fbm.

Will be offered the opportunity to make a very fast course on the basics of chocolate and the possibility to produce by themselves a real chocolate.

Despite the sea, the sun, the beautiful people .... even in a paradise like the Bahamas lacked chocolate.