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

From Piedmont, an Owner of a Chocolate Shop came to us to buy an enrobing belt for his old Compatta.

He has seen some news about Chocolab, our new concept of tempering machine,  and he asked to try  only yo  have an idea about  this new way to work the chocolate and see some functions.

Here's the result: he put on the old Compatta  the new enrobing belt and for work more chocolate he has taken the Chocolab with some fuctional options.

Today start the three-days test for a line for coating with Mtr 60 and the cooling tunnel Climatico.

The product that we have to deal with chocolate? The cannoli ..... that must be covered, drawn and coated with chocolate also inside.

In the past, we have made for a  customer of Massachusetts a similar coating line  that could cover  the cannoli to the top and to the bottom but now we give the possibility to put the chocolate also inside.

Destination of this exciting coating line ?

Again in America but in New York and, as we know, the Sicilian cannoli is always at home in the Bronx .....

After  some years from the first purchase of a  continuous tempering Fbm, who understands the real problems about how working the chocolate and who are  not influenced by  the marketing expensive and often ephemeral, goes on with  Fbm.

Here are some pictures of the production of 2  Unica, the first  bought in  2007 and the second now, from Jeddah.

Later, I'll post a video of this arabian Chef that enrobes with  the carriage of Unica which is separable in  3 parts and easily washable in the dishwasher.

Here's the video of the testing line coating for Panettoni made in Alba.

Mtr 60  and Climatico, together , can do a production  up to maximum speeds of up to 600 units of panettoni in an hour .

Test is  positive,  Customer is happy for the second time that has choised Fbm , and total satisfaction also for us.

Now , it's  the first 6 months of presence in the market presence  for Chocolab.

What to say?  From north to south of Italy, from north to south Europe, from North to South America the people have been appreciated and bought.

Having a real chocolate laboratory  instead of the "usual" temperingmachine  is a great  advantage.

Travel's period  in the Arabian Peninsula.

This customer produces chocolate from cocoa beans and sellsthese "drops" in pastry , kitchens of hotels and pubs across the Arabian Peninsula.

Continuous tempering of 45 kilso, Maestria,  designed to enrobing  with chocolate and, with this plate on the belt, to produce "drops"  and tunnel, Climatico, for crystallization of the chocolate.

Later also I  will post other start up that we'll do this week in Saudi Arabia.

This  is the video of the test made some days ago in  Fbm before sending the enrobing line to Alba.

Tempering enrobing machne, Mtr 60,  with a tunnel for the crystallization of the chocolate, Climatico.

The height of the product is 23 centimeters and so we had to "push up" both , the department covering and , by modifying the tunnel in the cold room of it, pushing up to the product running space.

The quickest way to change the tunnel was to remove the  cold room and  place a pipe for push the cold air directly on the product covered, but we preferred the original model, Climatico is always our concept of cooling tunnel , and so we have  done a very high superior room for give the cold air in the right way and for grant to the costumer to haven't halos after a few days from the covering  of the product.

Soon I will post the video made ??in Alba in the Costumer's  factory , famous  manufacturer of high-level Panettoni.

And with this we finish the report on our English travel.

Here's our line that consists of one continuos tempering and enrobing machine Unica and a colling tunnel Climatico of only 4 meters long.

The product is irregular and full of holes and for this the chocolate presents some holes too .

Test day in Fbm.

We are sending  an enrobing line for panettone designed for particolars products with the heights of 23 cm.

The line consists of an Mtr 60  with the enrobing belt and a cooling tunnel Climatico.

We are not new to this kind of lines so that some of the most popular national brand manufacturers have already some panettone lines built by us.

In this case the Customer, a famous manufacturer of high quality, had already bought a first line similar few years ago and now he 'll receive this new line in the factory of Alba.

Here , there are some pictures and soon I  will post a small video images and obviously we're going to do the testingvideo in the site of  the customer.

The  pictures of the coating line consisting in a tempering enrobing Unica and a Climatico  of 4 meters assembled in a way that it could bring to the second floor.

As you can see the continuous tempering machine Unica ,  with 3-stage tempering system, give the homogeneous dissolving of the crystals and the same temperature for the pre-crystal the chocolate  for give  a better result than the normal standards machine.

Unica has also an electronic management system that allows switching on and off by itself and let free the User to go away when he finish the job and so it can save the energy , thing that it has been really  appreciated in Great Britain .