Unica, Maestria and Jumbo have many different things from all the other tempering machines of the market.

by Umberto - Sunday, December 17, 2017

Unica, Maestria and Jumbo have many different things from all the other tempering machines of the market.

Besides having 3 separate circuits for each section of chocolate tempering processing, they have the possibility to check the temperature and the tempering  curve thanks to the graphic of check of the temperatures of the processing cycle. In addition to the design, the bain-marie for melting, in addition to the leds lights to achieve state of the machine, in addition to the electric power of the other tempering machines, Fbm wants to give to the Master chocolatier more and more data to know and have all the control to drive it.

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Next appointment: Philly Candy Show in Philadelphia.

by Umberto - Saturday, December 16, 2017

Next appointment: Philly Candy Show in Philadelphia.

We have just finished our thirty-third event in 2017, that we are ready to start the new year with one of the oldest American events, the 137th edition in Pennsylvania. We will bring various machines to our booth. We will have dosing machines for pastry chefs, tempering machines for chocolatiers and, of course, since we are dealing with the USA, we will also have something dedicated to the bean to bar chocolate makers. From 6th to 8th of January 2018 we are waiting for you!

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Unica to coat in Dubai!

by Umberto - Friday, December 15, 2017

Unica to coat in Dubai!

Dubai has several chocolate laboratories that have relied on Fbm. A new manufacturer of coated products has chosen Unica 40 with our 25cm wide enrobing attachment. Third stage, 3 separate circuits for working inside the machine, bain-marie. Also in Dubai you want to better understand what a continuous tempering machine is...

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Mini Mono, again a Franchising with Fbm.

by Umberto - Friday, December 15, 2017

Mini Mono, again a Franchising with Fbm.

After Simon Coll in Catalonia has chosen Fbm for many years for their network of chocolate shops, even a new network of ice cream shops near Madrid has chosen Fbm to combine chocolate with ice cream.

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Qatar. Again chocolate. Again Fbm.

by Umberto - Friday, December 15, 2017

Qatar. Again chocolate. Again Fbm.

After our continuous tempering machines Prima with the enrobing attachment left a few days ago, other Fbm tempering machines were chosen in Qatar by one of our historical local customer. Who starts with Fbm, leaves us no more.

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Honey and bean to bar chocolate...

by Umberto - Thursday, December 14, 2017

Honey and bean to bar chocolate...

But honey also marries chocolate well. Fbm already has several bean-to-bar Customers who use honey around the world. Today we have a new one that starts producing its own bean to bar chocolate from Portugal thanks to a chocolate production line created by Fbm.

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And then there's who starts with bean to bar chocolate...

by Umberto - Thursday, December 14, 2017

And then there's who starts with bean to bar chocolate...

Like an English franchise that decided to take the path of artisan chocolate with bean to bar production line of Fbm. After all, what's more complementary to ice cream when it starts to get cold? Chocolate and then if it's a bean to bar, it's a great emotional and commercial story.

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And then there is Sfera...

by Umberto - Wednesday, December 13, 2017

And then there is Sfera...

Which with its design is perfect for those places that in addition to chocolate want to create an elegant and unique atmosphere in their shop. Presented in January, Sfera has also traveled around the world to reach some of the most exclusive new shops.

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Mini Mono around the world...

by Umberto - Wednesday, December 13, 2017

Mini Mono around the world...

Now ice cream shops around the world have married chocolate. Once they had the disc fountains and then they started putting the melters with the exposed spout. Mini Mono is our smallest ice cream melter. It is now required everywhere, from Singapore to Australia and from Spain to Brazil. Once again Fbm responds to market demands. #chocolateforall.

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Seven years of blog. Here is the new Avatar.

by Umberto - Tuesday, December 12, 2017

Seven years of blog. Here is the new Avatar.

Our blog started in 2010, in December. Accompanied by a first Avatar that today is adapted to the age and the new dimension of Fbm and its helmsman. We started in a world where the web was still unknown to many and today we tell our path on five socials, as well as online. We collaborate with Schools around the world and we also write our journeys on the most important trade magazines. We process more than 700 posts with technology content, analysis of our industry, stories of our Customers and our travels. We have always been ahead of technology and we have always sought transparency in communication. We want to continue to walk faster.

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