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.


 

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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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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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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HAPPY FACES. HERE IS ANOTHER ONE NEAR LUCCA.

by Umberto - Tuesday, June 20, 2017

HAPPY FACES. HERE IS ANOTHER ONE NEAR LUCCA.

Here is a new owner of Proxima with its enrobing attachment in Lucca, Tuscany. Tempering continuously and covering with a working bowl of 25Kg makes the profession more enjoyable when you work with Proxima.

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Quadro. The intelligent "batch"...

by Umberto - Tuesday, June 20, 2017

Quadro. The intelligent "batch"...

Many American craftsmen are usually used to produce their chocolate with "batches", tempering machines with bain-marie or wheel. Quadro is a clever evolution of a typical "batch". Quadro has a software that allows the production of a batch without any breaks in order to guarantee for more than one hour the temperate chocolate. Now, even in the USA, they are realizing it and they begin to understand how easy it is to work with Quadro 10.

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Near Monza. Happy Faces.

by Umberto - Monday, June 19, 2017

Near Monza. Happy Faces.

And then there is who has continued to grow with Fbm for 15 years. Becoming almost the historical memory of our productions...

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Near Pavia. Happy Faces.

by Umberto - Monday, June 19, 2017

Near Pavia. Happy Faces.

The biggest satisfaction for those who produce chocolate machines? Sell a tempering machine and then one more and then one more to the same customer. Accompanying growth makes us the partner of this growth and it is what we search each morning when we start our work.

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"Big flames" ... covered with chocolate.

by Umberto - Sunday, June 18, 2017

"Big flames" ... covered with chocolate.

Covering sweetflames is never easy because they have a shape with difficult recesses to reach and often it is used compound that is more liquid and easy to use of it. Covering 10cm high "big flames" with chocolate is even more difficult but not impossible with our enrobing lines ...

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In Belgium, Aura and Prima are arriving!

by Umberto - Saturday, June 17, 2017

In Belgium, Aura and Prima are arriving!

Even in Belgium, where chocolate consumption is a record, we are coming up with a group of Aura and Prima for the production of sweets made with tempered chocolate.

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