Duplica. Everything you dream...

by Umberto - Friday, June 23, 2017

Producing filled pralines is not so difficult for one-shot. Producing filled Chocolate Fingers is something extremely complex. But Duplica is created by Fbm to allow everyone to produce with chocolate. The dream of every chocolate maker can become a reality.


 

While another Maestria is destined to Switzerland...

by Umberto - Friday, June 23, 2017

While another Maestria is destined to Switzerland...

Maestria works very well for bean to bar chocolate. So that one of the new "bean-to-bar" producers from Switzerland, who had chosen Fbm for bean to bar line trusting in his tempering machines of other producers that he already owned, he discovered, after various breaks and unexpected blocks, that tempering artisan chocolate is not for everyone. After visiting our headquarters, he tested Maestria for a few days and he decided that these will be his new continuous tempering machines dedicated to "bean to bar" chocolate.

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Another Maestria to feed the depositors...

by Umberto - Friday, June 23, 2017

Another Maestria to feed the depositors...

Having a tempering machine that feed single and double heads depositors is not easy. Keeping chocolate in right temperature  for 12 or 14 hours is quite an impossible challenge for many tempering machines but not for our Maestria that, after being tested a few weeks with the costumer, passed the examination.

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" Bean to bar " course ended. Thank you all.

by Umberto - Friday, June 23, 2017

" Bean to bar " course ended. Thank you all.

With the usual positive energy that only chocolate can give (someone says that we are also, but we do not want to exalt too much!), this "bean to bar" course for the production of chocolate with cocoa beans from Vietnam and Colombia, it's over.

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Bean to Bar Course. Tasting.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. Tasting.

Chocolate with different conching. Chocolate with beans from Colombia. Chocolate with beans from Vietnam. Blend of the 2 Chocolates. This is also important because chocolate production is not complicated, but understanding how to change the same cocoa with different processes is not a small thing and we want that chocolate maker know it.

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Bean to Bar Course. And now tempering with the right tempering machine.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. And now tempering with the right tempering machine.

Tempering bean to bar chocolate is not easy. If you produce little or if you add a good quantity of cocoa butter, you do not have any big problems, but if you have to produce a large amount, you need a proper tempering machine that Fbm has designed dedicating a number of ad hoc components.

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Bean to Bar Course. After Rumbo, it arrives conching with Kleego.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. After Rumbo, it arrives conching with Kleego.

Here we are in the process of conching which is one of the determining factors to produce chocolate as the producer wants and not just thanks to the quality of cocoa bean.

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Also Fbm for 25 Years of Knam!

by Umberto - Thursday, June 22, 2017

Also Fbm for 25 Years of Knam!

Historical partners and even more, historic friends of Ernst, we could not miss the 25th anniversary celebration of the shop of Ernst in Milan. Among other things, we will soon announce the date of the return of Ernst to our School in Legnano for his upcoming courses.

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Australia. Still a new Bean to Bar who entrusts to Fbm!

by Umberto - Wednesday, June 21, 2017

Australia. Still a new Bean to Bar who entrusts to Fbm!

After a few days from the latest australian bean to bar chocolate maker, we still have a new producer that relies on us for their production. Gratitude and pride.

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Happy faces. From Bologna.

by Umberto - Wednesday, June 21, 2017

Happy faces. From Bologna.

This is a piece of history of Fbm and Bologna. Pasticceria Repubblica always with us. A great responsibility, but also a great satisfaction.

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