Checkered cake by Knam.

by Umberto - Thursday, August 31, 2017

Checkered cake by Knam.

Like every month, on time, we are here also this month with our recipe based on chocolate, that also this time, is born from the fancy and experience of Ernst Knam.

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Turin. Gianduiotto is bean to bar!

by Umberto - Thursday, August 31, 2017

Turin. Gianduiotto is bean to bar!

While in Rome the Fbm line is totally devoted to the production of raw chocolate, in Turin gianduiotto is produced exclusively with the "bean to bar" line of Fbm! The beauty of "bean to bar" is that the craftsman can finally produce and offer a product that no one else can copy. The manufacturer does not use industrial or semi-processed raw materials but he uses essential raw materials that he chooses and transforms entirely alone.

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Rome. Bean to bar is raw...

by Umberto - Thursday, August 31, 2017

Rome. Bean to bar is raw...

Grezzo Raw Chocolate has been producing raw chocolate in Rome for a few months even with our machines but now it produces it totally with Fbm line dedicated to bean to bar. Raw chocolate is already produced in many parts of the world with Fbm, but now we can be proud to have a raw chocolate producer in Italy as well.

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UK. A new Cargo of Proxima is leaving...

by Umberto - Wednesday, August 30, 2017

UK. A new Cargo of Proxima is leaving...

In the United Kingdom Fbm has a significant amount of "Customers". Now it adds a big and very important one that after having seen so many alternatives, he chose to buy our Proxima with the enrobing attachment for his own coating chocolate production. The quality of tempering, the amount of chocolate at the exit pipe that determines the productivity, design and the visualization of leds of tempering that determine the achievement of the production stage, have been our winning weapons.

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UK. Still Maestria...

by Umberto - Wednesday, August 30, 2017

UK. Still Maestria...

A new Maestria 60 is leaving for Cornwall. The story is repeated again. Who started with Fbm, grows and continues with us. And so after the first coating line made up of a tunnel and delivered a few years ago, this manufacturer chose to continue to increase its production by adding another Fbm.

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Duplica. Destination Dubai!

by Umberto - Wednesday, August 30, 2017

Duplica. Destination Dubai!

Produce chocolate stuffed in one shot only without making a shirt, emptying the mold, filling and closing the praline? Duplica is the solution that allows you to use different mold sizes with the same dosing head and it is now leaving for the Middle East.

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Russia. Maestria here too.

by Umberto - Tuesday, August 29, 2017

Russia. Maestria here too.

Still Maestria 60 and still artisan chocolate from cocoa bean. "Bean to Bar" is something that sees Fbm as Leader in the supply of machinery dedicated to it in the world, and what we like most is that all the craftsmen who start with us continue to grow thanks to our advice and suggestions that are heard. #chocolateforall.

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Switzerland. Maestria also comes for "fair trade" chocolate.

by Umberto - Tuesday, August 29, 2017

Switzerland. Maestria also comes for "fair trade" chocolate.

Bean to bar is often a chocolate that gathers the challenge of helping the weakest. It also happens in Switzerland and the production takes place thanks to a new Maestria 60 departing to Zurich.

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Sold out also the new bean to bar Course in Las Vegas!

by Umberto - Monday, August 28, 2017

Sold out also the new bean to bar Course in Las Vegas!

We had already seen it in May, for the last Course dedicated to Bean to Bar, at JMA School in Las Vegas where we are Founding Sponsor. Well, once again, the Course we have organized for the 28th, 29th and the 30th of September in Las Vegas, run by Clay Gordon and Jean-Marie Auboine's Staff, has already been fully assigned.

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Coating line for another Italian confectionery.

by Umberto - Monday, August 28, 2017

Coating line for another Italian confectionery.

And Maestria comes also in Aprilia to be affixed to our tunnel Climatico. The customer is another confectionary company, which even if has started producing for a little time, has already reached numbers that require this second Fbm line to be affixed to the one, always Fbm, already productive for a few years. Those who start with Fbm will not leave us anymore!

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