"DOBOS" of ERNST KNAM

by Umberto - Friday, March 31, 2017

"DOBOS" of ERNST KNAM

Here is the recipe of this month:

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And from Tuesday a new bean to bar course

by Umberto - Friday, March 31, 2017

And from Tuesday a new bean to bar course

Where we will have several participants and where we will produce chocolate starting from Colombian cocoa beans ...

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The leavened for breakfast ...

by Umberto - Friday, March 31, 2017

The leavened for breakfast ...

Our school is not just for chocolate and biscuits. In fact, next Monday Gian Luca Forino, now a television celebrity, will hold a 2 day course on his own leavened.

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Jumbo. This time we wanted to exaggerate ...

by Umberto - Thursday, March 30, 2017

Jumbo. This time we wanted to exaggerate ...

Ready for the ignition .... Capacity of the working bowl of 100 Kg, auger developed in diameter and length, semi-hermetic units frigor assembled by Fbm with one of the best cooling engines in the market , nearly 10 kw of absorption for a machine that does not have fear of extreme productions.

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The bean to bar course of this week is over ...

by Umberto - Thursday, March 30, 2017

The bean to bar course of this week is over ...

Dedicated exclusively to one customer who wanted to create his own recipes. Interesting and innovative also for us.

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Old FBM vice, customizations ...

by Umberto - Thursday, March 30, 2017

Old FBM vice, customizations ...

A longer enrobing attachment? Here it is. Enrober with top coating system, and "cleaning" of the snack bottom? Sure ... Our old vice for customizations that continues ...

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And then Tokyo for Fabex...

by Umberto - Wednesday, March 29, 2017

And then Tokyo for Fabex...

Where we will participate with our local dealer ...

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Food & Hotel Indonesia starts in a week ...

by Umberto - Wednesday, March 29, 2017

Food & Hotel Indonesia starts in a week ...

Where we will participate with our booth number T 130 in Hall TC.

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Jumbo, the "Suv" of the continuous tempering machines...

by Umberto - Wednesday, March 29, 2017

Jumbo, the "Suv" of the continuous tempering machines...

With the capacity of the working bowl of 100 Kg and more that we will present soon.

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While yesterday we started a "bean to bar" course for an individual participant ...

by Umberto - Tuesday, March 28, 2017

While yesterday we started a "bean to bar" course for an individual participant ...

Because some customers want to produce their own "bean to bar" chocolate with their own recipe and their specific origin and require discretion. Next week, however, the course that begins the 4th of April will be open to all who want to participate ...

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