Founded in 1998, ICB Tecnologie has earned its reputation as a leader in pastry, chocolate, and gelato machinery, trusted by professionals worldwide. The company’s portfolio includes chocolate tempering machines, stone melangers, pastry machines, and other high-precision equipment. 

Technological Innovation at Its Core 

ICB Tecnologie’s machinery combines traditional craftsmanship with modern technology. The Chocotemper series, for instance, features precise temperature control, programmable settings, and intuitive touch interfaces, ensuring consistent crystallization for smooth, glossy, premium-quality chocolate. These innovations allow chocolatiers to achieve exceptional results with minimal manual effort.

ICB Tecnologie’s Mully stone mills, with their slow, low-temperature grinding, preserve natural flavors and textures, making them perfect for artisanal chocolate pastes, nut butters, and gelato bases. This process enhances flavor profiles while preventing ingredient burnout, solidifying ICB as a leader in high-end, artisanal production machinery.

Efficiency and Precision for Professional Environments 

ICB Tecnologie delivers compact, user-friendly machines tailored for fast-paced pastry shops, gelato parlors, and restaurants. Products like the Cook-Matic tartlet machines ensure precision, speed, and consistent results, enhancing efficiency without requiring extensive space. Designed for energy efficiency and durability, ICB’s stainless-steel machines minimize maintenance and operating costs, making them a reliable choice for high-volume operations.

By actively engaging with its B2B customers, the brand ensures its machines address industry-specific challenges. Its customer-focused approach, combined with a proven track record of successful installations in small artisanal shops and large-scale operations, has earned ICB Tecnologie the trust of food professionals worldwide.