Hi Antonino,
I'm interested in purchasing an automatic continuously tempering and enrobing machine that also molds. Now that you've had your machine for a while, how do you like it? Do you do any enrobing? Why did you choose the FBM vs the Selmi?
Elaine
Hi There,
what i can say is that i just bough a FBM/Boscolo machine called Unica from Italy.
I'm Based in Cape Town South Africa .
I don't know Gami but i can higly recommend the FBM.
It is easy to use, i have a 25kg Unica that can temper continuously up to 100kg of chocolate.
i had fitted with a pneumatic pump that is connected with a air compressor, in this way we can measure the weight of the bar (eg: 100gr) and by pressing a pedal the machine pumps out the exact amount every time. we save in this way a lot of time and consistency is the key!
I decide to buy their machine rather than others because they are reliable and easy to fix. i had a small problem and with just a screw driver and the direction from their technician i could fix it by my self!
The tempering is fast, about 15/20 min. and stays in temper forever just add 5 kg of chocolate at time.
The machine has also different settings and anyone can easily operate it.
We are already in the process to order another 2.... have a look at their websitewww.boscolo.it.
BTW, you say that you are a cocoa farmer, we are a bean to bar small factory, could we get in contact to see if we can buy your beans?
Nino
hi boby, pls contact me on 9880183503 // Bangalore. I can help
Bhuvan
we dont have any stores in the uk quite yet, but we do ship direct. let me know if you have any questions whatsoever! vanessa@gnosischocolate.com
thank you so much *blushes* but i am a chocolate maker too! we make chocolate from the raw mass - does that still count as nomination? it's a yes in my book!
