And also in Calabria.

by Umberto - Thursday, December 21, 2017

And also in Calabria.

Where with Proxima you temper and produce molded chocolates.

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In Benevento...

by Umberto - Thursday, December 21, 2017

In Benevento...

Where chocolate is very popular in the confectionery tradition of Campania and you can not produce coated products with quality chocolate without a tempering and enrobing machine of Fbm...

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Compatta also in Luino...

by Umberto - Wednesday, December 20, 2017

Compatta also in Luino...

Not only Europe, South America or World. We are still Italians and we could not not be alongside a young chocolate maker who starts to make her own chocolate with our Compatta.

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Ecuador. Another bean to bar that chooses Fbm.

by Umberto - Wednesday, December 20, 2017

Ecuador. Another bean to bar that chooses Fbm.

Here we are with Patricia and our Compatta dedicated to the tempering of bean to bar chocolate which is usually more complicated to temper, but not for Fbm. The beauty of the production of artisan chocolate is that finally real quality chocolate is produced even in those areas that for centuries have produced cocoa without ever knowing pure chocolate. Fbm, leader in bean to bar sector, is very proud to be at the side of these new and young producers who, although they need to be supported in technology and sometimes in the working method, have the good fortune of a raw material of an absolute quality.

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France. Again a bean to bar with Fbm (Chapter III).

by Umberto - Wednesday, December 20, 2017

France. Again a bean to bar with Fbm (Chapter III).

After conching that establishes the taste of chocolate, you start to temper, crystallize and then it comes packaging.

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Pristina, again a Prima 10 enrobing machine!

by Umberto - Tuesday, December 19, 2017

Pristina, again a Prima 10 enrobing machine!

And again a chocolate maker in Kosovo who starts with us and, after a while, continues to grow with us. The beauty of Fbm is this...

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Coat with Prima and its enrobing attachment...

by Umberto - Tuesday, December 19, 2017

It is simple and pleasant. So nice that then, we find the video on the net and we reproduce it in our blog...


 

France. Again a "bean to bar" with Fbm (Chapter II).

by Umberto - Tuesday, December 19, 2017

France. Again a "bean to bar" with Fbm (Chapter II).

And then, after selection and roasting and breaking of cocoa beans, after having reduced the density of nibs with Pre-Grinder, Rumbo's work begins.

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Cuneo. From 1987 till today with Fbm.

by Umberto - Monday, December 18, 2017

Cuneo. From 1987 till today with Fbm.

From the first Fbm tempering machine purchased in 1987, the second until the third, a few years ago. Then, today, he also starts producing biscuits and he can not not go on with Fbm. A Tower Drop, our bench-top dropping machine for dropping doughs for biscuits, is leaving for Cuneo.

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France. Again a "bean to bar" with Fbm (Chapter I)...

by Umberto - Monday, December 18, 2017

France. Again a "bean to bar" with Fbm (Chapter I)...

It starts producing its own "bean to bar" chocolate in one of the best chocolate lands in the world. With passion and attention to the origin and quality of cocoa beans.

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