by Umberto - Monday, November 11, 2019
Again in Seattle. We are now with a customer from Texas who has just purchased Compatta. Here we repeat the custom of Fbm customers that start with us and then continue to grow with us. After Prima, bought some time ago, they return for the bigger sister, Compatta...
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by Umberto - Monday, November 11, 2019
And after Proxima, here we are with the owner of a three-stage Unica tempering machine, equipped with the enrobing attachment. Once again the difference of technology is the winning card of Fbm!
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by Umberto - Monday, November 11, 2019
Here are some new owners of an Fbm tempering machine. Ready to receive it to help them in create better with chocolate!
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by Umberto - Sunday, November 10, 2019
In this edition we hosted a customer, a friend, a long-time connoisseur of the "bean to bar" and an expert user of Fbm technology who, in Portland, produces a great variety of chocolate. Also this is Fbm!
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by Umberto - Saturday, November 9, 2019
Also this year Fbm, historic participant of this festival, won't missed. We look forward to seeing you at Fbm booth: n. 141.
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by Umberto - Friday, November 8, 2019
Here we are in the final photo with the participants who have joined us from many different countries. Thank you all!
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by Umberto - Friday, November 8, 2019
Another historic customer and friend of Fbm arriving from Colombia...
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by Umberto - Friday, November 8, 2019
Other bean to bar chocolate makers who are happy with Fbm!
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by Umberto - Friday, November 8, 2019
More friends and other happy faces for Fbm technology!
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