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

Here is the video of the test coating of dates made some weeks ago with a Costumer of Dubai. The problem of covering the dates is that not always the chocolate cover the botton part because the dates are not always the same and easily accessible. Obviously our Maestria used for these tests had no problem of a lack of chocolate in the underlying part of the product.

Here's the video of the test made with the customer arrived from South Africa  in Fbm.

In a few days we will send the line he has ordered after this test  which consists of an Mtr 60+ Climatico cooling tunnel while for the start up in Cape Town we have to wait for September.

A day of tests covering of cookies produced by this customer from South Africa.

Tested the productivity of the line consists of Mtr 60 +  Climatico cooling tunnel we have choiced some accessories and customizations to meet the Customer's whishes ; because everyone has their own special needs and we like to meet them.

Slitti, the Legend of Chocolate, after the new factory  that every people that loves chocolate must visit (also because all the processing department for chocolate has only Fbm machines!),after the store in Autralia that is opened since a lot of  years in Australia, has opened a new store in Doha with his own  brand. It's the confirmation that if you work well you can win everywhere! 

Here's the video of the test made in Fbm with plums covered with chocolate cream and wine and then covered in th bottom with real chocolate.

Aside from the standard  production , we love to customize our machines according to the particular products of our customers.

Once again we have done a good job!

Here, I can finally post the pictures of the 5 Star Resort's lab in the Bahamas where we stayed the first week of the year.

Add some photos of pralines made ??during the start-up testing.

The Fbm machines for chocolate, tempering and cooling tunnels, has been chosen also  by the leading manufacturer of products for special occasions.

After almost one year of trials of various Italian and foreign manufacturers of chocolate machines, Fbm has been chosen for its technology dedicated to chocolate and its attention to the final result in different productions with the same basic machine to create a modular system dedicated to the best final result and the with a right  price that , in these days, even the "giants" treat with care.

Faced with alternatives producers that are not always make with an accurate attention and, sometime,  with cases of sovracristallizzazione after only a few tens of minutes of production, Fbm offered machines with true continuous temperature and modular to allow different processes with the same model of machine.

Another thing that determineted this choice are the  accessories of Fbm: the accessories passed the examination "washability" being easily removable and washable without supports bulky and permanent shelters of bacterial charges.

In short, we  do a great job also because with the industrial companies can not "bluff" ....

One year ago I presented Chocolab.

Economic, professional and productive.

Chocolab has 2 tanks , one of  12  kilospounds and a second pre-warming room of 30 kilos.

Continuos tempering unit, sequential dosing device for molds, professional enrobing belt, enrobing also with the plate for  trouffes, a second carriage capable of making tablets in a continuos way, a dedicated room heated or with a small refrigerator.

All over the world, from Switzerland to France from the U.S. to Thailaindia and India.

It 's the chocolate machine most comprehensive in the world and the market continues to look for it.

Last night the judges of Masterchef, the most-watched Italian television cooking competition, asked an help for judgment on the Pastry competition to  one of the greatest Italian Pastry: Iginio Massari.

Accurate, simple and professional, Iginio, as well as judge has given some little secrets of his knowledge.

Massari, as well as being a pastry chef level, it is also a good chocolatier, author of several books, which for 20 years in his laboratory works only  with Fbm.

He started with an Mtr, and then a few years ago, he continued with Maestria.

He does a lot of sponsorships, communications for many businesses but for making chocolate in his laboratory has always wanted  only Fbm.

For the big one we did nothing, but all those little  with chocolate have passed from us by .... the lift ....