The decoration of the easter egg.

by Umberto - Friday, April 18, 2014

Waiting for Easter. Here is our dear young friend of Verona.


 

A small enrobing machine for big products ...

by Umberto - Wednesday, April 16, 2014

A small enrobing machine for big products ...

Here's a test of some days ago in the South of Italy.

Great snacks covered with chocolate by a small continuos tempering machine equipped with the prefessional enrobing belt.

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Kuala Lumpur: happy customer!

by Umberto - Friday, April 11, 2014

Kuala Lumpur: happy customer!

Be visited by a customer who has a Unica for a few years and that compliments for the assistance we give to thousands of km away , remaining always  available and active in spare parts and in assistance, unlike other manufacturers who he has known, is one of the great satisfactions of this work!

If then, he still buys and  speaking to other people give the possibility to sell other machines, explaining that FBM is  substance and service and not only  marketing , well, what to say ...... to return to Italy do not need the plane!

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Proxima also in Qatar!

by Umberto - Wednesday, April 09, 2014

Proxima also in Qatar!

Meanwhile in the Middle East, in Doha, a new chocolate company chose, to temper  his chocolate , 3 Proxima  with enrobing belt!

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About Belgium.

by Umberto - Sunday, April 06, 2014

This Man is a great character in the world of chocolate and he is appreciated all over the world and, of course, in his Belgium.

His name is Geert Vercruysse. He is a friend of ours who posted this video with very cute indestructible Fbm of some years ago ...


 

Aloha ! We love Hawaii and Hawaii loves Fbm.

by Umberto - Friday, April 04, 2014

Aloha ! We love Hawaii and Hawaii loves Fbm.

We like Hawaii ... and how could be not.

A magical place where it is grown the cocoa to create a very good chocolate. But also Hawaii like Fbm  because in less than one month, we sent a second, new continuos tempering machine there and, this time, in the capital Honolulu!

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Vegan and organic: a good chocolate!

by Umberto - Friday, April 04, 2014

Vegan and organic: a good chocolate!

Even Plamil, an award-winning, historic British company famous for the production of gluten-free products, organic and vegan  products  has chosen Fbm for a variety of chocolates that come from the stone!

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Nudo e crudo of Vito Cortese has chosen Proxima: raw chocolate!

by Umberto - Thursday, April 03, 2014

Nudo e crudo of Vito Cortese has chosen Proxima: raw chocolate!

Chef Vito Cortese, the italian guru  for vegan raw food, chose Proxima, our new continuous tempering machine, for his own raw chocolate.

Cortese has developed its own recipe to create a chocolate product from raw cocoa that has prerogatives of temperature typical of the most complex chocolate "from bean to bar."

Proxima will be used not only for the tempering process but also for the coating, which normally is not so popular among the producers "from bean to bar" that are usually oriented in producing tablets.

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Even in Israel, the chocolate "from bean to bar"!

by Umberto - Wednesday, April 02, 2014

Even in Israel, the chocolate "from bean to bar"!

It is for passion and because the margins are good that chocolate "from bean to bar" is going on a planetary movement.

Here is a producer of Israel which has 2 FBM tempering machines that works  his "home-made" chocolate.

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Another video from Australia: working with 3 Compatta!

by Umberto - Tuesday, April 01, 2014

Rino from Sydney, chocolate maker!


 
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