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

Obviously, in addition to the automatic dosing, Fbm also makes the plates for manual dosing.

Here is an example. seen that around somebody has said we do only automatic dosing device.You can see that we do, of course, also manual ones, much easier, where the mold is positioned under the plate and pressing the pedal down you have the right quantity of chocolate.

These plates are customized according to the mold of the client and can be used on all our continuous tempering machines like Aura to  MTR 60.

Only for complete information......

Even this year I celebrate Easter with a creation of this historic pastry of Milan.

East of the City, Panettone and Colomba made with the old way and for the Easter eggs.......... nothing to say.

Well .... obviously they use chocolate tempered with  Fbm continuos tempering machines.

Here's a short video of the Easter eggs production with  tempered chocolate by our Maestria.

This week, waiting for the Easter, we made a daytrip to one of our French customer that  has a large number of machines Fbm and made us as a gift of Easter eggs for us.

The company, In the High Savoia, in France, produces only Bio chocolate and has its own philosophy based exclusively on eco materials.

The idea of organic chocolate is born only 6 years ago and now they  produce several tons of chocolate each year by distributing its products in many European nations.

In times of crisis, here's a good idea to improve our job.

From Argentina, here's a lady who has a really great chocolate factory and the packaging of his production makes his weapon to compete in the market.

With a Maestria,  prepared with  the automatic carriage for the production of tablets , has invented real marketing systems to sell more her chocolate.

An example are these postcards that once you have chosen the image are filled with a chocolate tablet and are ready to ship or by  hand through couriers.

It speaks even local television and then success is assured.

And, while in our school it is used for chocolate decoration, Chocolab goes  to work in the smallest chocolate factory ....

An English couple decided to leave everything and move to the south of Spain and open a store dedicated to the production of chocolate.

After various tests and research around the world for the machine best suited to their needs,not so high but differnet kinds of production, they  bought Chocolab and they immediately set to work on.

In view of Easter, now that we have, if somebody wants some idea about  ??how to decorate their production here's an example.

Here is the preparation of one of the most famous products of Lausanne created by Chocolaterie Wutrich: the Giscard Lausanne.

Glasses of milk or dark chocolate outside, filled with ganache and sweetened cap pods.

An unique and unrepeatable product  touched by  the palates of celebrities and important personalities from the world over the past thirty years.

The chocolate is nice because it expresses creativity.

Among our most famous clients are those who keep tha base of  the production on the substance and cleaning like Andrea Slitti, to a modern, geometric as Rovira and like Egon Kopp, Lausanne Swiss Chocolate Maker, Champion of the world for nearly thirty 'years,  the classic creations like these really unique.

Yesterday we delivered the sixth tempering machine of Fbm, the fourth Maestria , and when this level of Chocolatiers continue to turn to you, hoping that the culture of chocolate is increasingly based so that the difference between your and the other machine it'd be more easy to see.

The Earth is really small.

This Costumer  has declined to interpose anybody  between himself and Fbm and, using only the Web, he  has taken Prima with the enrobing belt.

He lives and works in Sydney, Australia,  and today he  come to us and thank us for the validity of our continuos tempering machine and he has brought us chocolates and some of his elaborate pralines .

Now we can say that the world is just small and that our machines thanks to a very good system of tempering the chocolate and of functionality give assurances of reliability and simplicity to use and give a good maintenance.

Wherever we 'd send  our machines we have , after a few months, to receive gifts and smiles and ... basically this is the best satisfaction for those who make my job.