Happy Faces near New York.

by Umberto - Monday, January 15, 2018

Happy Faces near New York.

Here we are with our Customers of New York and with our Compatta with the enrobing attachment that, presented at the last Exhibition in Philadelphia, is another of our machines dedicated to chocolate that remain in American soil at the beginning of 2018.

Read the rest of this entry »


 

Portugal. Visits in Fbm.

by Umberto - Monday, January 15, 2018

Portugal. Visits in Fbm.

Another manufacturer of coating dedicated to the production of ice cream. Before Christmas we produced a customized line for a German Customer while now we are with this manufacturer from Portugal. How to fill a cone automatically? Do not worry, there is Fbm!

Read the rest of this entry »


 

Philippines. A bean to bar chocolatier in Fbm.

by Umberto - Sunday, January 14, 2018

Philippines. A bean to bar chocolatier in Fbm.

The visits to our Legnano's Factory of some bean to bar chocolate makers have already started again. An Italian chocolatier who produces chocolate in the Philippines with Fbm. The cocoa beans arrive from the island of Davao and chocolate is made at the north of Manila.

Read the rest of this entry »


 

At the end of the month the new course for chocolate "Bean to Bar" in Legnano!

by Umberto - Saturday, January 13, 2018

At the end of the month the new course for chocolate "Bean to Bar" in Legnano!

With a long waiting list, after the Christmas break, we resume our courses dedicated to chocolate bean to bar. With seeds coming from Colombia, Vietnam, Santo Domingo and Costa Rica, the new course, in our "Bean to bar Area" in Legnano, will start on January 29th and last for 3 days. From this year there will be news with a space dedicated to the worldwide "bean to bar" movement and its market logic, which involves Fbm in 65 countries at the "chocolate makers" local laboratories.

Read the rest of this entry »


 

Fluxo also arrives in Palma de Mallorca.

by Umberto - Friday, January 12, 2018

Fluxo also arrives in Palma de Mallorca.

A new luxurious shop dedicated to chocolate and ice cream will be inaugurated this month in Palma de Mallorca. To keep the line at a very high level of elegance, this place also chose Fluxo, our chocolate wall 3 meters wide and more than 2 meters high. After all, chocolate is also emotion and a close encounter with a waterfall so impressive can not but take your breath away and encourage the purchase anyone who has the good fortune to enter this fantastic new shop.

Read the rest of this entry »


 

Europain of Paris. We are still there.

by Umberto - Friday, January 12, 2018

Europain of Paris. We are still there.

In 1997 we participated for the first time in the most important event dedicated to the dessert that is held every 2 years in France. Over the years the event has had changes, problems and rebirth but Fbm has always been one of the main protagonists and also this year, from the 3rd to the 6th of February, we will be present at the Booth 6K122. We are waiting for you!

Read the rest of this entry »


 

The magic of Tower Drop!

by Umberto - Friday, January 12, 2018

The magic of Tower Drop!

Being able to draw in series cookies that require complex manual skills is not easy. But now, Tower Drop, with its electronic control panel, also makes possible what many believed not possible...

Read the rest of this entry »


 

Texas. Another bean to bar. This time it is raw chocolate.

by Umberto - Thursday, January 11, 2018

Texas. Another bean to bar. This time it is raw chocolate.

Another producer of bean to bar chocolate with Fbm and this time in the home of b2b: the United States. But this time, after we have already joined raw chocolate producers in Australia, Italy and Europe, we have a producer of raw chocolate also in Texas.

Read the rest of this entry »


 

Another Tower Drop in Spain...

by Umberto - Thursday, January 11, 2018

Another Tower Drop in Spain...

The ductility of our bench-top dropping machine is always the winning card for those who choose it. Easy to clean and easy to use.

Read the rest of this entry »


 

And now ready for Sigep!

by Umberto - Thursday, January 11, 2018

And now ready for Sigep!

Where we will have an entire island that will be divided into a momentary Bean to Bar Area at Sigep, a laboratory area for pastry shops and our historic machinery exhibition area. Also this year we will bring an important innovation related to chocolate. Follow us and you will know more but above all come and visit us at our Booth 31 of Hall B3!

Read the rest of this entry »


 
Previous1234567891011121314151617Next