Happy Faces from Friuli...

by Umberto - Monday, January 22, 2018

Happy Faces from Friuli...

At Sigep with our historic Customer of San Daniele, where he produces chocolate with 4 Fbm continuous tempering machines. Faithful and happy for over twenty years!

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Happy Faces from Iceland...

by Umberto - Monday, January 22, 2018

Happy Faces from Iceland...

At Sigep with another faithful and happy Customer for more than ten years with Fbm. Directly from Iceland to continue working with us.

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Bean to Bar Area in Fbm at Sigep.

by Umberto - Sunday, January 21, 2018

Bean to Bar Area in Fbm at Sigep.

Here we are at Sigep in our Bean to Bar Area with ToCiok, one of the first Italian bean to bars. Like in Philadelphia we had Fruition Chocolate, here in Rimini we are proud to be together with these chocolate makers of Turin.

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Sigep. Ready.

by Umberto - Saturday, January 20, 2018

Sigep. Ready.

We are waiting for you in our Isle at Sigep in Rimini. Hall B3 - Stand 31.

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Prague. Bean to Bar continues with Fbm.

by Umberto - Friday, January 19, 2018

Prague. Bean to Bar continues with Fbm.

Here is another bean to bar chocolate produced in Europe, in the Czech Republic, in Prague. Here is another chocolate produced with Fbm. Helping the craftsman at the beginning is important. Continuing to follow him in his growth is even more important. This is why even this producer of bean to bar chocolate continues with Fbm.

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Colombia. A bean to bar with Fbm.

by Umberto - Friday, January 19, 2018

Colombia. A bean to bar with Fbm.

Here is an artisan bean to bar chocolate produced with Fbm in Colombia. The popularity of Carlota Chocolat is always higher and has begun to overcome even the Colombian borders. To be chosen by almost 300 bean-to-bar chocolate producers and to arrive in just 6 years in 65 countries where artisan chocolate is produced with Fbm is a great source of pride for us and for our fantastic customers.

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Switzerland. Another bean to bar line of Fbm.

by Umberto - Friday, January 19, 2018

Switzerland. Another bean to bar line of Fbm.

"Bean to Bar" chocolate maker needs to be followed and to develop his own product. Fbm has always offered this both as a School and as a machine builder. And today, seeing a bean to bar that produces chocolate with only 2 ingredients in Switzerland and chooses the entire line of Fbm, fills us with pride and encourages us to continue along our path alongside artisan chocolate makers. Switzerland, the land of chocolate, the land of cocoa butter in chocolate, is starting to have even more and more important producers who choose the origin of cocoa and sugar for their chocolate. An ambitious choice not to add butter but certainly exciting and positive.

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Scotland. Television for bean to bar with Fbm.

by Umberto - Friday, January 19, 2018

Scotland. Television for bean to bar with Fbm.

Chocolate tree, one of Fbm's most loyal bean-to-chocolate producers, has hosted television in its laboratory to explain the refined bean to bar produced by this historic and elegant producer of artisan chocolate.

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Micro Clima. The third dimension of Fbm vertical tunnel.

by Umberto - Thursday, January 18, 2018

Micro Clima. The third dimension of Fbm vertical tunnel.

Fbm was the first company in the world to produce the vertical tunnel several years ago. After Clima 50, we have produced Clima 100 that now facilitates the production of dozens of chocolate bars producers, and not only, in the world. Now, with Micro Clima, we are starting to produce the third standard vertical tunnel model. This model has been designed for all those who need a minimum of automation in their laboratory. It is also suitable for our One-Shot dosing machine, Duplica, and has a capacity of 40 molds. Double fan, high speed translation system from one tower to the other and LED function signaling. It will be presented at the next Sigep that begins the day after tomorrow and will still be a cutting-edge innovation in the sector that will facilitate the production of all chocolate makers who want to try the technology. #chocolateforall.

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The famous EPGB School explains bean to bar with Dandelion and Fbm!

by Umberto - Thursday, January 18, 2018

The famous EPGB School explains bean to bar with Dandelion and Fbm!

Here are Annie and Cynthia the 2 valid chocolate makers of Dandelion of San Francisco, one of the most famous producers of bean to bar chocolate in the world that uses Fbm for tempering. And also in the School of Gremio of Barcelona, EPGB, Fbm is present for bean to bar with our Unica 40Kg, 3-stage of tempering.

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