San Francisco's trip (3rd): Auboine' shop in the airport ...

by Umberto - Saturday, December 03, 2016

San Francisco's trip (3rd): Auboine' shop in the airport ...

Opened  few months ago, the shop at San Francisco airport is a good success for Jean-Marie, our partner in his Las Vegas Chocolate School!

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France: Guillaume Cerdini. Great chocolatier!

by Umberto - Saturday, December 03, 2016

Young but very experienced,  with an enviable and different kind of productions, Guillaume is one of our hystorical customer so that he only works with Fbm!


 

San Francisco's trip (2nd): Wendy from Socola Chocolate.

by Umberto - Thursday, December 01, 2016

San Francisco's trip (2nd): Wendy from Socola Chocolate.

Still nice chocolate. Still made with Prima and enrobing belt in San Francisco.

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San Francisco's trip (1st): Feve Artisan Chocolatier ...

by Umberto - Tuesday, November 29, 2016

San Francisco's trip (1st): Feve Artisan Chocolatier ...

A short trip did a few weeks ago in the magical San Francisco. Feve Artisan Chocolatier was the first meeting. European style, perfect pralines. This is the Shawn's job!

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From the Czech Republic ...

by Umberto - Tuesday, November 22, 2016

From the Czech Republic ...

In Fbm for another Prima, continuos tempering machine of 10 kilos of bowl ...

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Fbm to also Cioccoshow with one chocolate factory ...

by Umberto - Monday, November 21, 2016

Fbm to also Cioccoshow with one chocolate factory ...

To make everyone understand that chocolate is not found in a pocket or in a package or a bag. It is a product made from the artisan or industry like wine and coffee ...

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Other two big coating lines are leaving now...

by Umberto - Thursday, November 17, 2016

Other two big coating lines are leaving now...

Other Two lines by 60 cm wide and 15 and 13 meters long are going in Algeria. Obviously they are inclusive of melter tanks  with automatic loading in our continuos tempering and enrobing machines.

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France: last shots for the "old" Maestria...

by Umberto - Wednesday, November 16, 2016

France: last shots for the "old" Maestria...

In France, north of Avignon, we tested a second coating line with Maestria (old style!) and our cooling tunnel, Climatico. After the first line of some years ago, once again, we bring luck to our customers who continue to grow with us!

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Prima in Borgomanero...

by Umberto - Tuesday, November 15, 2016

Prima in Borgomanero...

Prima with 10 kilos of bowl. The ideal machine for the Italian pastry, with a small tempering machine you could add, in the future, the enrobing belt.

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Japan: a load of 10 ...

by Umberto - Sunday, November 13, 2016

Japan: a load of 10 ...

And while we're in Seattle for NorthWestChocolate Festival, it is departing from Fbm a container with 10 boxes of the Fbm chocolate line machines for Japan destination. After all, our fancy planet is not so big and only the Pacific Ocean is between Seattle and Tokyo...

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