And then there's who starts with bean to bar chocolate...

by Umberto - Thursday, December 14, 2017

And then there's who starts with bean to bar chocolate...

Like an English franchise that decided to take the path of artisan chocolate with bean to bar production line of Fbm. After all, what's more complementary to ice cream when it starts to get cold? Chocolate and then if it's a bean to bar, it's a great emotional and commercial story.

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And then there is Sfera...

by Umberto - Wednesday, December 13, 2017

And then there is Sfera...

Which with its design is perfect for those places that in addition to chocolate want to create an elegant and unique atmosphere in their shop. Presented in January, Sfera has also traveled around the world to reach some of the most exclusive new shops.

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Mini Mono around the world...

by Umberto - Wednesday, December 13, 2017

Mini Mono around the world...

Now ice cream shops around the world have married chocolate. Once they had the disc fountains and then they started putting the melters with the exposed spout. Mini Mono is our smallest ice cream melter. It is now required everywhere, from Singapore to Australia and from Spain to Brazil. Once again Fbm responds to market demands. #chocolateforall.

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Seven years of blog. Here is the new Avatar.

by Umberto - Tuesday, December 12, 2017

Seven years of blog. Here is the new Avatar.

Our blog started in 2010, in December. Accompanied by a first Avatar that today is adapted to the age and the new dimension of Fbm and its helmsman. We started in a world where the web was still unknown to many and today we tell our path on five socials, as well as online. We collaborate with Schools around the world and we also write our journeys on the most important trade magazines. We process more than 700 posts with technology content, analysis of our industry, stories of our Customers and our travels. We have always been ahead of technology and we have always sought transparency in communication. We want to continue to walk faster.

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2017 of Fbm. 33 fairs in the world.

by Umberto - Tuesday, December 12, 2017

2017 of Fbm. 33 fairs in the world.

Yeah, Fbm in 2017 has been present in every continent of the globe and it has exhibited 33 times. Fbm has brought more than 250 models around its exhibitions. Fbm has traveled 15 times the circumference of the world for its performances. Numbers, sometimes make the idea of words better. We often hear that a company is international or a sector leader, but then the numbers are almost never told. Well, Fbm in 2017 had these numbers. Thanks to all those who have appreciated us and to the whole Fbm family who with the same customers, technicians, salesmen and agents has supported and appreciated us on our long journey. Keep following us that we will still be close to you. See you next year!

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Again in Paris. Again Prima with the enrobing attachment.

by Umberto - Monday, December 11, 2017

Again in Paris. Again Prima with the enrobing attachment.

The beauty of Prima 10 is that, despite being contained in the dimensions, it has an important production capacity and it has the quality of execution of the various processes identical to the "bigger sisters". Sometimes, even in Paris, there is no space but chocolate always needs a continuous tempering machine with the enrobing attachment. The best answer is always Prima.
 

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The Craft Fair of Milan is over...

by Umberto - Monday, December 11, 2017

The Craft Fair of Milan is over...

Our year of Exhibitions around the world has also finished. The interesting thing about the Craft Fair of Milan of this year was the recognition by the Fair Authority of the educational bond. Explain, teach and promote the method to get chocolate that has its beginning from roasted cocoa. In a world that always goes faster and must always have the useful side of every action, receiving this recognition during such an important event is something that makes us proud both as producers of "bean to bar" machines and as Milanese, since it is not simple, and requires much sensitivity, the granting of this bond.

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Sixty-five countries have at least one "bean to bar" with Fbm!

by Umberto - Sunday, December 10, 2017

Sixty-five countries have at least one "bean to bar" with Fbm!

The bean to bar in the world is no longer a "fashion" as many believed. It is not even an anachronistic and anti-cyclic movement like others thought. In a historical moment in which chemistry is increasingly present in "food" and not always just to protect the consumer, there is a growing need for the healthy and historic quality of the artisan. True that until a few decades ago, in Europe and in the West, there were artisan chocolate makers who turned cocoa into chocolate and then were forced to give way to large multinationals and it is also true that, even today, many "chocolatiers" artisans do not even know the taste of roasted cocoa and use the chocolate they take from a ready-made and industrially produced bag. But if after so few years, Fbm has come to cover all the continents and as many as 65 countries with its own line dedicated to "bean to bar" chocolate, means that the added value of the craftsman towards its customers is a winner because it turns out to be a creator of transparency and professionalism. The consumer is often afraid of not knowing exactly what he is eating and he needs more and more of security. The consumer wants to know and see where he is eating and what history or path he has what he eats. The bean to bar craftsman has all the answers for chocolate.

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Andorra. Another "Bean to bar chocolate maker" with Fbm.

by Umberto - Saturday, December 09, 2017

Andorra. Another "Bean to bar chocolate maker" with Fbm.

A new Fbm production line of artisanal chocolate that starts after the roasting of the cocoa beans and arrives at the solid chocolate bar was chosen by an Andorran chocolate producer. After visiting our "Bean to bar Area" and after having tested our machines, the choice for the production of the cocoa processing steps is Fbm. Once again, our experience, professionalism and commercial honesty were the weapons that allowed a "chocolate maker" to choose Fbm. The Bean to bar was born in America and then continued its growth in Northern Europe, arriving in the last few months more and more in the south of the "old continent". Well, after Greece, Albania, Italy, France, Spain and Portugal, the "Bean to bar" was missing only in the small Andorra and even here, Fbm did not want to leave anyone behind. #chocolateforall

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The cutting-edge schools choose Fbm!

by Umberto - Friday, December 08, 2017

The cutting-edge schools choose Fbm!

Fbm has in Legnano a Pastry School since 2010 and the "Bean to bar Area", another school dedicated to the Bean to bar since 2015. Fbm is also a Founding Sponsor of the JMA School in Las Vegas where it offers chocolate courses and courses dedicated to the "Bean to bar" movement for four years . Fbm, then collaborates with another group of schools in the world in every continent. Alongside these collaborations, Fbm is also the choice of some of the best Culinary Schools in the world. The last one, in chronological order, is the Culinary Arts Academy which stands out in the Swiss food. For some months, Fbm has been the choice of the Lucerne School for our futuristic continuous tempering machines and now, Fbm has been chosen as a Partner in every position of the Educational Network which is one of the most appreciated school in the world of Swiss confectionery.

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