by Umberto - Thursday, May 23, 2019
That's true, when our customers choose us, they start smile!
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by Umberto - Thursday, May 23, 2019
Here ends our summary of the great innovations that Fbm has introduced into the market and which then turned out to be winners and often an attempt of imitation more or less successful. In 2014, with the first bean to bar producers who started to grow while staying in contained places, the problem of space has become important. This is how we thought of doing vertically what we had been able to do horizontally for decades. Today we have grown again, so much that we have 3 sizes of vertical tunnels. Micro Clima, Clima 50 and Clima 100. Different capacities but always the best Fbm technology.
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by Umberto - Thursday, May 23, 2019
Other happy faces with our enrobing machines and our tunnel Climatico...
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by Umberto - Thursday, May 23, 2019
With the panning machine you can coat an incredible variety of products, even the pop corns...
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by Umberto - Wednesday, May 22, 2019
After almost 7 months of testing, after a few sales to some friends who could put under pressure the internal parts, Nucleo is ready for the first official photos. From now tempered chocolate and big inclusions will no longer be a problem...
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by Umberto - Wednesday, May 22, 2019
From Peru, Switzerland and Ecuador. Three ladies who produce bean to bar chocolate with Fbm...
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by Umberto - Wednesday, May 22, 2019
Rumbo's magic is a mix of productivity and old style of ancient chocolate maker. The stone on stone of the historic "grinders" and the capacity of production of modern machines. That's why it's easy to fall in love...
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by Umberto - Wednesday, May 22, 2019
But very soon we will come back again to the fantastic Australian Fbm School. Stay tuned...
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by Umberto - Tuesday, May 21, 2019
Here we are in San Diego with a pair of Maestria and a Climatico. Coating in California with Fbm is always fun...
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