A new "bean to bar" production...

by Umberto - Friday, September 23, 2022

She is almost ready to start her journey in France...


 

From Switzerland for the "bean to bar"...

by Umberto - Friday, September 23, 2022

From Switzerland for the "bean to bar"...

And here too, Fbm's technology is the choice for an artisanal production of chocolate produced from cocoa...

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From Mexico with Fbm!

by Umberto - Friday, September 23, 2022

From Mexico with Fbm!

Another happy face at Ibie in Las Vegas...

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Happy faces from Bologna...

by Umberto - Thursday, September 22, 2022

Happy faces from Bologna...

In Fbm we came to visit one of our long-standing customers who has been working chocolate for almost twenty years with our technology...

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Happy faces from Las Vegas...

by Umberto - Thursday, September 22, 2022

Happy faces from Las Vegas...

And new owners of "made in Fbm" technology!

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Pouring tall and mounted products...

by Umberto - Wednesday, September 21, 2022

No problem for our pourers when it comes to carefully pouring products that can "disassemble" easily...


 

Bean to bar Area. After the September course...

by Umberto - Wednesday, September 21, 2022

Bean to bar Area. After the September course...

And to each participant we gave our certificate of attendance. Thanks to all participants for their enthusiasm and see you at the next course!

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A new chocolatier with Fbm...

by Umberto - Wednesday, September 21, 2022

A new chocolatier with Fbm...

Arrived at our Las Vegas booth directly from New York!

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Enrobing with bean to bar chocolate...

by Umberto - Tuesday, September 20, 2022

The artisanal "chocolate makers" not only produce bars but also coated products like this client of ours in Africa.


 

Bean to bar Area. Tempering.

by Umberto - Tuesday, September 20, 2022

Bean to bar Area. Tempering.

Once the chocolate is obtained, here we are with Unica to temper and shape it.

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