Happy faces even in Catalonia ...

by Umberto - Tuesday, February 21, 2017

Happy faces even in Catalonia ...

Here we are with Olivier Fernandez, the director of the Gremio of Barcelona where they work the bean to bar with Fbm.

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Happy faces also in La Rioja ...

by Umberto - Tuesday, February 21, 2017

Happy faces also in La Rioja ...

In the smalleest Spanish region where these our friends use Prima...

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Other happy faces. From Andalusia...

by Umberto - Tuesday, February 21, 2017

Other happy faces. From Andalusia...

Andalusia makes little quantity of chocolate but who produces it keeps a high level to be able to bring their products throughout the Iberian peninsula. This is the case, just with Proxima and now, more, Proxima...

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Happy faces in Madrid!

by Umberto - Sunday, February 19, 2017

Happy faces in Madrid!

Jose, owner of a "Pasteleria" among the most beautiful of Valencia. For 10 years he is working the chocolate with Unica and, now, also with Compatta.

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Legnano, another one with Fbm!

by Umberto - Friday, February 17, 2017

Legnano, another one with Fbm!

Always in Legnano, where also this pastry shop cover with Prima, our continue tempering machine of  10 pounds.

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Even in Turkey Proxima arrived...

by Umberto - Friday, February 17, 2017

Even in Turkey Proxima arrived...

While we were in Greece, here we are also in Legnano where we received a visit from Turkish customers in Fbm, got to try and buy our Proxima.

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Yassu Greece!

by Umberto - Thursday, February 16, 2017

Yassu Greece!

We will be back very soon with our tempering machines to taste greek chocolate "made in Fbm"!

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... Other days in Greece ...

by Umberto - Thursday, February 16, 2017

... Other days in Greece ...

Not only in Piraeus but also outside Athens  we run the "start up" of a group of our 25 pounds tempering machines, Proxima!

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Days in Greece ...

by Umberto - Thursday, February 16, 2017

Days in Greece ...

Deliveries and inspections, visits and hugs with some of our Greek friends. Here we are in a Piraeus pastry that has followed the evolution of the tempering of FBM in the last twenty years ...

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Enrobing with Compatta...

by Umberto - Tuesday, February 14, 2017

Printed biscuits covered with dark "bean to bar" chocoalte on our tempering-enrobing machine Compatta of 15 kilos.


 
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