not sure cause i'm South Africa , but i can give you the direct contact emailfbm@boscolo.it, Mr. Roveda.
Not sure if i'm allowed to post email addresses here, so just in case i apologize in advance.
I agree with Brian. There are apples and apples...
20 years ago cars had manual windows, now they come all with electric windows. what is the difference? It makes life easier!
I won't buy a Selmi 'cause the price, but we are in the process to order a Fbm/Boscolo Unica.
Can't wait to get to work and have the chocolate already tempered automatically, and not waste an hour to get the "old wheel" comfortable to work... time is money!
Nino
Hi, i have been working with Selmi and prefamac, and i can tell you that if you want to speed up your work and achieve an higher consistency, the Selmi-style machine is much better than the old wheel machine.
Tempering is achieved in no time and consistency of temper is key factor. Like you i consider Selmi a bit too expensive so i turned my eyes to another italian company, Fbm Boscolo. they build similar machine (not that stylish)and at a fraction of the Selmi price. Definitely i'll never buy a wheel machine again, it takes forever, you must keep an eye continuously on the machine and is not efficient at all (30kg capacity=15kg/h out put Vs Selmi/Fbm boscolo 25kg capacity=100kg/h output)
cheers
Hi Nat,
I'm not so sure about the room temperature of 28C/32C. (88/90F.?), i think that it might take to long to cool down (wrong crystal formation, blooming or something else?) or the shock from 90F. to a cool room 55F. would be to strong with a texture, shiny loss.
I keep my studio at constant 20/21 C. (68F) so the chocolate when hit the mold has first cooling "shock" of about 10C. then goes in a cooling/storage room at 16C, so in theory another cooling shock of 5C.
It works perfectly.
Here in Cape Town i have tried to work chocolate when room temp was about 90F (i didn't have AC) and it was a drama...
Then another question: how you are going to deal with delicate milk choc. and white chocolate?
Cheers,
Antonino
Desideri Chocolatiers
Hi there,
i don't know if my way of work is 100% to the books, my working temperatures are more or less those:
-room temperature between 20/22C (constant), Humidity not superior of 60%.
-depending on the chocolate quality (dark) i bring the temperature between 45 and 48C (50C is already dangerous zone),
milk choc. or white choc should not go over 43/45C (burning of the milk solids)
-i store my chocolate in a room at about 16/18C and a air humidity of 55/60%
I hope is a little help.
HI,
i have been told of plastic bottle filled only half way with water/salt solution and then frozen.
inside the box with the chocolate insulated to prevent condensation..
Does anyone know if it works? could be an alternative to gel pack?
Hi Elaine,
i choose Fbm over Selmi for 2 main reason: 1- price 2. service and customer care.
I contacted both company on the same time and i never received a single call/email from Selmi.
on the other hand, FBM has been in touch with me since day one (I was planning to buy a small 4kg one 1 year ago and then we manage to budget for a 25kg).
Anything i needed to know was clearly explained and i received suggestion by them not for sale reasons, but to make my working life better.
We had a little setting problem when the machine arrived and they called me on my cellphone (Italy to South Africa) till the problem was solved: i'm slightly technically passionate and their engineer guided me to find the problem.. while they dismantle a new machine on their side to follow me better.
.Now 4 months later, thanks to the FBM we have increase our output from 200kg to 1 ton, and we are planning to buy a second one,because there is nothing better to know that anytime you need, there is perfectly tempered chocolate!
In chocolate, you make a lot of "little" money at time, so you better choose a company that can help you when you need customer support
Cheers
Antonino
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,
your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.
try a different viscosity chocolate and if you can post a picture of whole truffle as well.
Great, best of luck with your new business!
Will you produce bean to bar or become a chocolatier?
If you are into chocolatier, you can contact us, we make organic chocolate here in SA.
Hello Landia,
where are you going to open your chocolate business?
We do chocolate in Cape Town, we offer support to all our customers that want to know about chocolate!
Hi Bent,
that's a cool bunch of toys!!! i like the roaster and i find the grinder very interesting!
Together with cocoaTown melanger it would make the perfect chocolte lab or a chocolate factory for the Smurfs!!!
An amazing tool for educational use as well!
What is the price of both? can you send me a quote to antonino@cocoafair.com
Hi Magrietha,
i'm also in South Africa, Cape Town, i have a well looked after Prefamac tempering machine to sell.
If you wish to have more info please contact me at antonino@cocoafair.com
Hi Omar,
the whole operation is simple: first fill the mold with you ganache, let set in fridge.
de-mold and then coat with tempered chocolate either by hand or by machine..
that's the easy way. it can get pretty funky as you can create combinations: E.g. fill the bottom press an hazelnut (or anything, let your creativity do the work) then put the top part and complete the filling.
Or fill the bottom part with let's say coffee ganache, let set. put the top part of the mold, fill with cream ganache. set/de-mold/coat with chocolate and you will have a de-constructed cappucino truffle! (if you make millions of $$$ on this recipe don't forget about me!!!)
Those in the pics are made with chocoflex...
Hi Omar,
when i bought them, i asked Pavoni to send me some recipes, and they did send 3 or 4.
Usually i let them set at fridge temperature, freezing is risky due to condensatio, but possible
A guide on how to adjust the recipes would be great, but unfortunately you will have to do a bit of testing on your own..
Cheers
Nino
