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Formech Chocolatier & Confectionery

Formech has a stellar reputation in the chocolatier sector for providing compact, versatile vacuum forming machines that enhance speed and precision in creating unique designs. Explore case studies and innovative techniques in this dynamic industry.

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Formech Chocolatier & Confectionery

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  1. Formech Chocolatier & Confectionery

  2. Formech & The Chocolatier Industry // Quick facts Formech has over the last 30 years developed an outstanding reputation within the chocolatier sector. Pastry chefs, students, hobbyists all work against the clock and most of their creations are last minute jobs so time and speed are key factors to delivering immediate results. In this sector, most of the chocolatiers rely on word of mouth and many of the world’s best known chefs today use Formech vacuum forming machines. Formech machines are chosen because they are compact, versatile, easy to use by unskilled operators, and most of all they make vacuum forming a pleasure. Over the years Formech has steadily increased its customer pedigree and today hundreds of chocolatiers choose to use Formech machines to create and sculpt their unique designs.

  3. Chocolatier Case Studies // Ferrero Rocher, Italy Ferrero Rocher has proven itself as a key player in global chocolate markets. Their requirement was for an extremely versatile machine for both prototyping packaging, making moulds and working with new and innovative polymer materials.

  4. Chocolatier Case Studies // Mandalay Bay, Las Vegas, USA Chef Vincent Pilon, Executive Pastry Chef uses his 300XQ to make custom chocolate sculptures. His Formech machine helps to easily replicate patterns with consistent results.

  5. Chocolatier Case Studies // Vincent S Variété, Montreal, Canada Customer supplies chocolate and other confectionary supplies to Canadian and USA customer base. Formech 300XQ and TF750 to produce multi-coloured transfer moulds. AWT silk-screening press for printing Transfer moulds formed on Formech TF750

  6. Chocolatier Case Studies // French Pastry School, Chicago, USA Chef Jacquy Pfeiffer and Chef Vincent Pilon have been teaching pastry making at the FPS for more than 20 years. They use their Formech machine on a daily basis to create chocolate pieces.

  7. Chocolatier Case Studies // Academy of Pastry Arts, Malaysia The Academy of Pastry Arts Malaysia is a premier institute that offers a unique opportunity to learn the Art of Pastry & Bakery. The Academy uses a Formech 300XQ as a teaching aid and also for the chefs to create unique chocolate moulds and amazing sculptures.

  8. Product and Packaging Design // Central Saint Martins, London

  9. How to make a chocolate mould // featuring Chef Vincent Pilon – Model 1 3. Letters are thermoformed 1. Resin letters cast from existing mould 2. Resin letters ready to be thermoformed 4. Resin letters to remove from the transparent plastic 5. New chocolate mould 6. Final packaging

  10. How to make a chocolate mould // featuring Chef Vincent Pilon – Model 2 1. Acrylic message ready to be poured with silicone 2. Silicone poured over the acrylic plaque 3. Silicone unmoulded from the plaque 6. New chocolate bar moulded 4. Silicone mould ready to be poured with resin 5. Resin mould is thermoformed

  11. Typical Machines used in the Chocolate Industry

  12. Q&A

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