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

Here are more pictures of the Ernst Knam's course at our school Elite Fbm.

The title has been suggested by this young Chef .....

He has made with Aura and Unica for white and dark chocolate a sublime presentation in one of the best local Trentino.

Despite the cold weather hit Italy and Europe at this time we are particularly committed to producing even our Climatico, the tunnels with various measures of length and width, provide the perfect crystallization of the chocolate.

Climatico allows to speed up production and make the product immediately available for packaging.

From 20 centimeters to 1, 6 feet wide and 3 meters to 24 meters in length: this is our current experience.

Who wants to take control ofhumidity, who wants to speed in a very  important way , but everyone should have the right coil in the air that should not be directed on the product to not create unsightly shadows on the finished product.

 

Well! What about ... despite all the cold is nice.

In Veneto, a lady who has a real chocolate factory sent us some photos of her production and the warehouse where she , with her staff,  creates beautiful compositions with 3 of our Maestria.

It 's really appreciated the variety and attention to details  in their crations that are sold through major national distribution centers.

Anyone wishing to propose also  in their store these special creations send me an email that I will turn immediately to the likeable and creative Ms. Franca.

In less than an hour, in downtown Milan, Aura showed some of his potential.

Lollipop, molds and other creations ...

And one of the historians bakeries in Milan today can offer  the creations in chocolate for Valentine's Day.

As promised here is the movie of the enrobing line for marshmallows.

Today we did the pre-testing for a line of nearly 20 meters for covering with chocolate,  with different types of nuts  and crystallization to prepare the marshmallows ready for the packaging.

The Buyer is a major European manufacturer although the product seems to be much more suitable for the American market also because productivity is  so hard that we need to go to 2 meters for minute on a plane  of 60 cm.

Have changed our standard machines and Mtr 60 and Climatico for obtain easily this kind of   productivity.

 

Here are some early results and  the video of the production is coming .

If, after Sigep and after the first month of Chocolab, pastries and chocolatiers have realized how is revolutionary this new way to have a machine capable of diferent productions of chocolate without engaging with "extra" for   electricpower, raw material and, first of all, money, we must also remember to thank  realities as pubs, hotels, bakeries that since September, when we presented give us satisfaction with Aura our table tempering machine.

Compared to Mini 4, our old table tempering , Aura has a so  beautiful design that most of the costumers put it in front of the public ,it is very easy to use , it has a smaller sizes, it is carefull to energy saving, which in this area many people seem to forget , and works in a sublime way so that one customer of mine, this morning,  told me that he tempered the chocolate also when  in the tank has only 2 fingers of chocolate.

Family atmosphere, interesting comparisons behind the wise and experienced guidance of a true inventor of tastes like Ernst Knam.

We wait you in a few weeks and in the meantime here is a Christmas present with a little late.

Oh I forgot, also if Chocolab has been used in  the first week of the year  by some people living for Panama,  on the next course will be the official debut of our new machine concept for chocolate.

Also in Sigep, in a year where the world is changing, where the solid reality that seemed important become incredibly fragile, in a year where the future is for innovation and for people which can be very flexible there could benothing more appropriate than Chocolab.

The Italian pastries and chocolate are still very lively and still enjoy a not so bad health but, nevertheless, the spirit that everybody feel is full of prudence.

It 'no use thinking about what could be done tomorrow. It 'better to think of the present day.

How much chocolate can be  tempered with common machines, 100 pounds for  hour or more? Some competitors also say that  they will produce pounds in a few minutes without remembering that the average production of an Italian pastry is 100 pounds for  month and that you have also to keep liquid and hot before tempering .....

But at least ,  what the people  are looking for in  Sigep?

A multifunctional machine like  Chocolab that gives the possibility to change the type of production in a few minutes, is affordable and produces what is really needed at the bakery.