Again in Paris. Again Prima with the enrobing attachment.

by Umberto - Monday, December 11, 2017

Again in Paris. Again Prima with the enrobing attachment.

The beauty of Prima 10 is that, despite being contained in the dimensions, it has an important production capacity and it has the quality of execution of the various processes identical to the "bigger sisters". Sometimes, even in Paris, there is no space but chocolate always needs a continuous tempering machine with the enrobing attachment. The best answer is always Prima.
 

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The cutting-edge schools choose Fbm!

by Umberto - Friday, December 08, 2017

The cutting-edge schools choose Fbm!

Fbm has in Legnano a Pastry School since 2010 and the "Bean to bar Area", another school dedicated to the Bean to bar since 2015. Fbm is also a Founding Sponsor of the JMA School in Las Vegas where it offers chocolate courses and courses dedicated to the "Bean to bar" movement for four years . Fbm, then collaborates with another group of schools in the world in every continent. Alongside these collaborations, Fbm is also the choice of some of the best Culinary Schools in the world. The last one, in chronological order, is the Culinary Arts Academy which stands out in the Swiss food. For some months, Fbm has been the choice of the Lucerne School for our futuristic continuous tempering machines and now, Fbm has been chosen as a Partner in every position of the Educational Network which is one of the most appreciated school in the world of Swiss confectionery.

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Another three meters long chocolate wall...

by Umberto - Monday, December 04, 2017

Another three meters long chocolate wall...

Oh Yeah. Again a 3-meters wall with almost 80 kilos of real chocolate that goes down continuously for a new shop under construction in one of central squares of Vienna.

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Sfera in Milan ...

by Umberto - Sunday, December 03, 2017

Sfera in Milan ...

Even Sfera, our most fashionable chocolate fountain, is working in the "Chocolate Factory" of the Milan Craft Fair.

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A couple of Maestria and Climatico in Al Qassim.

by Umberto - Friday, December 01, 2017

A couple of Maestria and Climatico in Al Qassim.

Many enthusiasts and many customers who continue to produce thanks to Fbm. This time we have two tempering and filling lines complete with decorator accessories and automatic granulators operated by a photocells presence system. Service, relationship and quality are the features that make us appreciated everywhere in the world and, even more, in the Middle East.

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Dammam. Saudi Arabia. Three Compatta for a lab...

by Umberto - Thursday, November 30, 2017

Dammam. Saudi Arabia. Three Compatta for a lab...

Again the Middle East and again Fbm. This time in Dammam, east of Saudi Arabia where they work chocolate with 3 Compatta, our continuous tempering machines with the capacity of the working bowl of 15Kg.

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A couple of Prima with the enrobing attachment to Doha.

by Umberto - Wednesday, November 29, 2017

A couple of Prima with the enrobing attachment to Doha.

Qatar has several friends who are chocolate makers that are working with Fbm. From today, a new producer will use our tempering machines Prima 10 with their enrobing attachments.

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Dubai, a new showroom for Fbm.

by Umberto - Tuesday, November 28, 2017

Dubai, a new showroom for Fbm.

In the area of Jebel Ali, some days ago, we set up a Fbm showroom with some of our machines. Next year we will also be able to make some tests with our local customers.

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Duplica, test and departure for Saudi Arabia.

by Umberto - Tuesday, November 28, 2017

After testing the recipe for the filling created by the customer, we are ready to ship another Duplica, our One-Shot, to Saudi Arabia!


 

Mono, MiniMono and Twin around the world ...

by Umberto - Sunday, November 26, 2017

Mono, MiniMono and Twin around the world ...

Despite the ice cream being summer, our chocolate fountains continue to come to an incredible range of ice-cream parlors around the world. This is the power of chocolate that when each of us sees it, at any time and every season, can only try it.

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