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

This is one of the tests with Unica from the World Champion Guerola with the help of colleague of team  Jordi  Santacreu.

Standard tempering, tempering with the third stage, enrobing to the top and only to the bottom.

Around all the machines seem to be similar but if you have good detail, you  realize that it is not.

And the last two World Champions  understand and appreciate the results of our Unica.

Fbm sells throughout the world from a lot of years.

Away from China to Canada, From Iceland  to South Africa and New Zealand.

On the day in which sales are confirmed in the U.S., Kuwait, Spain and France for our laboratory of chocolate here is another great chocolate like Ernst Knam that during the last stage on chocolate in our school, has could see the multiple functions of Chocolab.

A table that is dissolving in  tempering, dosing machine, for enrobing trouffe, and also an enrobing  professional belt that has also the magic of an automatic carriage for modeling and for the demoulding is not easy to find.

In the box under the tank you could have or a small frigor or, like  some customers have chosen , you could have an  heated cabin that maintains a semi-liquid or liquid some decorations or some glasses of  cocoa butter.

Here is a composition done by  the Japanese artist Wataru Koike, the legendary Enric supplied with  tempered chocolate like a mirror through Fbm.

For those who do not know him well here we have as the region of Catalonia presented on television Enric Rovira.

It 's interesting to see how mixing up quality and care for chocolate, image and markerting presentation and unique personality and inimitable production can be found, in my opinion, in a few other great chocolatiers.

Oh ..... I forgot to say that if you see some continuos tempering machines are made by Fbm and this week, in paris,  Enric, photographed with Chocolab, was amazed by our laboratory full of different functions for productionlike him . Many faces but only one soul: love for chocolate.

That's a pretty good Chef who has decided to use Unica,  the 3-stage continuous tempering machine.

Do you know him?

Here are some  pictures of a chocolate line of 12 meters made with a Maestria and a Climatico.

The customer is one of the most important of the biological food  sector with a high percentage devoted to chocolate.

This second line is  done with the cooling unit to the tunnel of crystallization of the chocolate separated and mounted on the roof of the plant so as not to affect in the energetic costs  for the room temperature. The saving energy is a very, very important thing  in the coming years will become increasingly crucial in the current and competitive.

This customer has started 4 years ago with a pilot and the first tempering machine and today has  inaugurated a plant dedicated to chocolate with 2 automatic lines more a lot of machines for manual labor.

 

Given the success, almost, almost ......... we get to do all biological  products .....

Today, at the fair, we sold a tempering machine that will be used also for the melting of cocoa butter.

 In the sales speaking , the costumer says me that some French and Italian competitors were telling  that is not possible to melt and pump the cocoa butter.

Enric Rovira, a real  artist known in an absolute way, unique and inimitable in his way of making chocolate has come to visit us at our stand in Paris.

With machines that makes his creations?

Try to bet ...

Yes and  who knows why ...

Despite the wireless network of the hotel is not good here we are at the exibition  Europainin in Paris.

One of the most important events in our industry.

You could see our cooling tunnel, Climatico, and all our continuos tempering machines from the smallest table tempering Aura to Maestria and , always really appreciated by french people Evoluzione, the first table dropping machine for biscuits in the world invented by us in 1999 and now copied by all manufacturers worldwide.