Portland. Again a chocolate with cannabis.

by Umberto - Tuesday, September 19, 2017

Portland. Again a chocolate with cannabis.

Again a bean to bar of Portland that produces chocolate with cannabis. The essence is not so easy to work as it is very abrasive for the machines, but Fbm has the right answer for this type of product. In Portland they know it well enough to choose Fbm for their chocolate again.

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Everything is ready for the course in Las Vegas.

by Umberto - Tuesday, September 19, 2017

Everything is ready for the course in Las Vegas.

The bean to bar in the US is very popular. Also Fbm with its bean to bar line. And now, also our courses at JMA School in Las Vegas, which are always "sold out" so much so that we did not plan this next September course but requests prompted us to plan it.

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Ready to leave!

by Umberto - Tuesday, September 19, 2017

Ready to leave!

Arrived from Sydney but already ready to leave for the next 3 upcoming appointments. In Las Vegas, USA, for Pack Expo at Stand S 7112 in the Confectionery Pavilion. In Kuala Lumpur, Malaysia, for FHM at Stand 1401 of Hall 1. In Barcelona, Spain, for Expo Nadal at stand 8. You have no excuses, we are waiting for you!

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Here is our cover on Pasticceria Internazionale.

by Umberto - Monday, September 18, 2017

Here is our cover on Pasticceria Internazionale.

Again this year we open the chocolate season in Italy with the cover of September of the most important magazine of the sector. 40 years of Fbm and 20 years of cover.

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Coating line in Aprilia.

by Umberto - Monday, September 18, 2017

Coating line in Aprilia.

Coating line with Maestria 60 and Climatico in Lazio. And again it confirms the old rule of our Customers that start with Fbm and then they continue with us.

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Partial coating.

by Umberto - Monday, September 18, 2017

Partial coating.

The beauty of our tempering machines is the ability to change production in a very short time. With an enrobing attachment you can cover, drown, decorate or partially cover. Partial coating is handled by the coating channel and through flow regulators from the exit pipe of chocolate.

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See you soon, Sydney.

by Umberto - Sunday, September 17, 2017

See you soon, Sydney.

And even this year Fine Food is over. See you soon Australia.

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Sri Lanka: Rumbo Kid arrives here too...

by Umberto - Saturday, September 16, 2017

Sri Lanka: Rumbo Kid arrives here too...

After years of transformation of countless products from coconut, an important Company of Sri Lanka wants to start transforming cocoa.

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Prima in Perth.

by Umberto - Friday, September 15, 2017

Prima in Perth.

Even Prima stays here and it is flying to Perth.

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Unica in Paddington!

by Umberto - Friday, September 15, 2017

Unica in Paddington!

Our Unica of  Fine Food is dedicated to Alex's lab, just a few miles east of Sydney. Bainmarie. Bean to bar upgrade. Third stage of tempering. Unica, and not just by name.

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