​Pineapple dehydrated and covered...

by Umberto - Friday, February 3, 2023

​Pineapple dehydrated and covered...

Maestria and Climatico are the ideal solution to adapt to the difficult coating of ultra-light products with different shapes. A few precautions and the covering is obtained.

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Style, imagination and method. This will bring Maurizio Frau into our #Chocolateforall week this month.

by Umberto - Friday, February 3, 2023

Style, imagination and method. This will bring Maurizio Frau into our #Chocolateforall week this month.

Frau is one of the best Italian chocolatiers and is a consultant for many emerging companies and pastry shops to which it offers a variety and uniqueness of chocolate products. Being able to see and interact with it is a special occasion that Fbm wants to offer in this unique event never seen before. Maurizio will also be accompanied by Proxima, Compatta and Aura but during his course we will present a novelty of Fbm technology.

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A tunnel in the wall...

by Umberto - Thursday, February 2, 2023

A tunnel in the wall...

The Flying Climatico is arriving on the third floor of a confectionary factory. It will also be possible to crystallize the chocolate there...

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#Chocolateforall Week. Luis Amado with us...

by Umberto - Thursday, February 2, 2023

#Chocolateforall Week. Luis Amado with us...

Inspiration, uniqueness and refinement. This will bring Luis Amado from next February 20th. A chance to see it in Italy is offered by Fbm with this special and unique event in Italy where there will be excellence in different productions and creations with chocolate. From Chicago to Legnano for the first three days of the event but Luis will not be the only special guest.
Proxima, Compatta and Unica will be his companions for three days and Luis will put all of himself into teaching that surprising with chocolate is not impossible when there is passion and technology.

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Fbm and Massari...

by Umberto - Wednesday, February 1, 2023

Fbm and Massari...

And then there is another true international legend and Italian pride like Iginio Massari who has been using Fbm technology for more than thirty years and who never forgets us!

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And also the cookie depositor...

by Umberto - Wednesday, February 1, 2023

And also the cookie depositor...

Always images from Sigep and always happy faces that, in this case, use Tower Drop, our counter-top dispenser for pouring biscuit dough...

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And Climatico too...

by Umberto - Wednesday, February 1, 2023

And Climatico too...

And then there are those who continue with Fbm and add Climatico, our tunnel for the crystallization of chocolate....

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New users of tempering machines...

by Umberto - Wednesday, February 1, 2023

New users of tempering machines...

Welcome to a new chocolatier who has decided to get help from Compatta and Fbm technology for his production.

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Lyon. Not just "bean to bar"...

by Umberto - Tuesday, January 31, 2023

Lyon. Not just "bean to bar"...

Not all chocolatiers transform chocolate from the cocoa bean. But tempering with Prima and Compatta is always a pleasure!

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When the ice cream parlor discovers chocolate...

by Umberto - Tuesday, January 31, 2023

When the ice cream parlor discovers chocolate...

First the curiosity about chocolate, then the "bean to bar" course in Legnano and then the beginning of the adventure with the production of artisanal chocolate that starts with cocoa. Now, it continues to grow again with Fbm's "bean to bar" technology!

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