Posts Tagged ‘continuos tempering’


convenient enrobing belt

by Umberto - Tuesday, January 24, 2012

Here is  Chocolab's enrobing belt. Highly professional and easy to assemble. Heavy carriage, problem for the sapce are things to forget.

There is  Chocolab.


 

Umberto - The Choccolate blog Posted by Umberto - Tuesday, January 24, 2012
in: chocolate
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Chocolab for trouffes

by Umberto - Friday, January 20, 2012

It's easy?

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Umberto - The Choccolate blog Posted by Umberto - Friday, January 20, 2012
in: chocolate
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Chocolab make also chocolate automatically

by Umberto - Tuesday, January 17, 2012

It is not yet over the surprise of Chocolab!

Here is the carriage for make tablets of chocolate in an automatic way and the preparation of the chocolate shells.

And  'the story goes on ... ... ..


 

Umberto - The Choccolate blog Posted by Umberto - Tuesday, January 17, 2012
in: chocolate
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everything is easy with Chocolab

by Umberto - Monday, January 16, 2012

How do you put the enrobing belt?

Here you have the simplicity dedicated to all the  chocolatiers who wants  a professional machine at a reasonable cost and with easy adaptability to different and  multiple types of work.

Chocolab is a new concept for chocolate, Chocolab is really a laboratory for your chocolate.


 

Umberto - The Choccolate blog Posted by Umberto - Monday, January 16, 2012
in: chocolate
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Chocolab has also the enrobing belt for trouffes

by Umberto - Friday, January 13, 2012

After has worked with the enrobing belt the carriage becomes also an enrobing belt for the trouffes.

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Umberto - The Choccolate blog Posted by Umberto - Friday, January 13, 2012
in: chocolate
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Chocolab is also an enrobing machine

by Umberto - Thursday, January 12, 2012

Chocolab is also an enrobing machine

Chocolab, our important new feature that will be presented officially to the public at the next Sigep, also has ricopritore cart.

A good enrobing belt! Professional, with speed variator for the belt, a system for take out the crystallization from the net , the blower for keep the same quantity of chocolate on the product, the automatic going on of the paper and another engine for take off the feet at the base of the product.

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Umberto - The Choccolate blog Posted by Umberto - Thursday, January 12, 2012
in: chocolate
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a short introduction on Chocolab

by Umberto - Wednesday, January 11, 2012

The tempering machine chocolate cluttered out of the season?

Do not know where to put it .....

When is out of work  Chocolab is a normal shelf.

Chocolab is trasformed with 4 knobs and you have a vibrating table and the machine  becomes a continuous tempering made ??in FBM with a lot of repeatable dosing shots for molds.


 

Umberto - The Choccolate blog Posted by Umberto - Wednesday, January 11, 2012
in: chocolate
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the smallest enrobing continuos tempering machine in the market

by Umberto - Monday, January 9, 2012

In a time where the " too much" is really too much ...  here we have a professional enrobing belt for our Prima, continuos tempering machine of 7 kilos.


 

Umberto - The Choccolate blog Posted by Umberto - Monday, January 9, 2012
in: comunication
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the tempering machine in 3 D

by Umberto - Wednesday, January 4, 2012

Unica, the only machine in the market with 3 stages continuos  tempering system ,removable  screw pump, enrobing belt divided in 3 parts to be cleaned in the dishwasher, bain-marie, automatical swich off, electronic dosing device,  etc, etc, etc. .. .. ..


 

Umberto - The Choccolate blog Posted by Umberto - Wednesday, January 4, 2012
in: technology
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some more about phenomena

by Umberto - Friday, December 23, 2011

These gentlemen are always brought up because they know .... the right way to work.

These gentlemen, the Antoniazzi, are phenomena!

And they are always made in FBM!

Always, and I do not even remember how many machines of Fbm they have till now , they have workedfollowing our way to produce the machines and they were never "betrayed" because they have always worked with one right  system for their  chocolate without see any easier street.

They have traveled, learned by watching the other reality, done a lot of experience,  and they have feeled  "just arrived".


 

Umberto - The Choccolate blog Posted by Umberto - Friday, December 23, 2011
in: shops
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