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

And 'Saturday, I have more time and I can post this video done a few weeks ago with a Maestria that had escaped me.

The enrobing professional should allow you to have the same amount of chocolate on the sides, top, bottom and there should be no burrs at the base .... the famous heretic foot ..... hated by all the best chocolate!

This Chocolate  Master  works chocolate from almost 40 years in the north of  France.

He have had a lot of industrial machinery  from Danish, Italian, German to, of course,  form the French producers.

6 years ago we known us  during a Fair and, after the first Maestria .... now even I do not know how many Fbm he has!

This month in Copenhagen was founded the first store.

Anyone who thinks that quality and equity can become the cardinal points of its activities contact me I'll be through with responabili the project.

Here is a coating with our enrobing and tempering machine Maestria.

Starting next week, if you happen to go to Brazil, in Copacabana, and I will sincerely hope you can you could go, you 'll enjoy  yourself with a special pralines going to Paradis, the local in front of  the beach, that give you a chocolate of high quality.

The quality is guaranteed by a great Chef of French origin and a wonderful tempering enrobing machine like  Maestria that will make more pleasure to the atmosphere as well as the famouslocal  beauties  ..... the beach, the sea, the Christ the Redeemer ..... and all the others ....

I do not speak about driving the car or about the politic way ..... I talk about the personalization of  machine for chocolate!

Normally our enrobing machines have the load from the right (from the point of view of the operator!) and the output of the product on the left.

However, at times to make usable old existing installations or, at other times, for reasons of space in the local or operational needs of layout, somebody needs to reverse the load of the product from left to right.

Just say it and we make the line covering as you want, an example is this Maestria installed near Turin.

Here is the test done before departure for this line of biscuits for coeliacs.

Tempering machine Mtr 60 with enrobing belt of  40 cm wide and cooling  tunnel Climatico for 12 meters.

Productivity of the line , once placed in ther factory of the customer, with the increasing  of chocolate from the tank through an automatic pump and pipes system made in Fbm: 1 ton of cookies in one hour.

It 's nice to know that even a Maestria works at one of the oldest and largest production sites  of Swiss chocolate that goes on ince  1826.

The location is fantastic and the products are no different ...

This historic Swiss manufacturer has chosen a Maestria  with all the optionals, plus a special extension of the enrobing belt  to allow manual decorations after the coating.

Despite my holiday the fantastic Fbm's kids produced even in August some machines including this Mtr 60 with the enrobing belt with maxi size of 600 mm.

Destination: Romania through European funding which was approved in late June (after a longperiod for wait an answer of  almost two years) and expires at the end of August .....

...... it's appropriate to say that time is money!

It's not magic ...It's true.

 Fbm is this: customization, concreteness, perhaps sometimes too much, but so is Fbm.

Sometimes we forget the marketing, and this in today's world is bad, but if you have to work your chocolate in a personal way and with a level of absolute quality, then it is best that you call us.

Put the chocolate in the product? You can do ... even if the level adjustments are often not so obvious.

Put the chocolate on top? Everybody could do this ...

Being able to put the chocolate inside? It 's difficult but not impossible .... the proble is to give the right level of chocolate inside.

Put the chocolate inside and keep out the most quantity of it  because you need the same quantity of  chocolate inside like in the outside of the cannolo for give the space to make  a room for cannoli filling?

Well, Fbm has done it for this customer in New York .

We put the cannolo on a lift to attack him with the air for keep out the most quantity of chocolate and we do this before of the cooling tunnel that give the finished cannolo with chocolate.

Production line consists in Mtr 60 with the enrobing belt of 60 cm + Cooling tunnel Climatico with 4 meters in a minute of top speed.