by Umberto - Saturday, March 15, 2014
Today on the column dedicated to the cuisine of the most popular italian newspaper "Il Corriere della sera" has been talked about chocolate "from bean to bar" that finally, after being already a thriving market in most of the world, arrives in Italy.
In fact, next March 24th there will be an event dedicated to chocolate produced in the traditional way in our school where, directly from the U.S., will be the guest of honor Clay Gordon.
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by Umberto - Saturday, January 25, 2014
Finally, here in Italy, after Sigep we can tell, many important chocolatiers who transform the semifinished chocolate have realized how important it is Kleego!
Not only Klego can remove acidity, improve and speed up the achievement of the right to chose their own chocolate flavor but is also capable to counch it.
In Italy is it difficult to import the cocoa beans?
Just buy the cocoa mass, Kleego and add the amount of sugar and cocoa butter that you want to "build" your own unique and inimitable chocolate.
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by Umberto - Friday, January 3, 2014
For a chocolate, without allergens.
Kleego, with a modified cooling system, how required by the customer.
And... in the end they gave to Kleego also an own name: Gloria!
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by Umberto - Thursday, November 7, 2013
Even in this Resort of Tamarindo, Costa Rica, there is production of chocolate from the bean to bar using Kleego in addition to our usual tempering machines to optimize the final result.
The mixing time is so short that tourists, staying at this Resort ,can feel themselves easy chocolate manufacturers.
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by Umberto - Monday, November 4, 2013
Also this Fbm's costumer in Kochi, Kerala, India, has a cocoa plantation where he takes the bean to produce the tablet.
Now these craft factory are something more than a fad and they have become true factories that produce quality chocolate really craft.
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by Umberto - Thursday, October 17, 2013
by Umberto - Wednesday, October 2, 2013
by Umberto - Sunday, September 15, 2013
Yes, in 3 Sundays at booth 4337 of Ibie, in Las Vegas, there will Fbm with some useful news for the market.
There will be Chocolab, the chocolate lab, Prima, the smallest enrobing continuous tempering machine, Tower Drop, the complete table top drop machine for biscuits and, just to the market for manufacturers of chocolate from the bean, Kleego.
In a time where marketing drive the market , we try to keep our feet on the ground and making machines that give also to Americans to grow and differentiate from the crowd, with its own unique product.
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