Rumbo Kid in Austin...

by Umberto - Thursday, February 20, 2020

Rumbo Kid in Austin...

The Fbm course in Texas continues. Ready to load sugar into our stone mill...

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Fbm in Chocoa!

by Umberto - Thursday, February 20, 2020

Fbm in Chocoa!

Also this year, as always from the beginning of this special event, we are in Amsterdam for Chocoa. We look forward to seeing you at booth no. C1-C2.

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From Grindgo to Rumbo...

by Umberto - Wednesday, February 19, 2020

Here is a moment of the "bean to bar" course in the Italian Fbm Area of Legnano!


 

Let's speed up the bean to bar process...

by Umberto - Wednesday, February 19, 2020

Let's speed up the bean to bar process...

With Grindgo you save several hours in transforming the cocoa nibs into cocoa paste.

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Happy faces from Ecuador...

by Umberto - Wednesday, February 19, 2020

Happy faces from Ecuador...

Other customers who have chosen Fbm and continue to grow and improve with us!

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While in Kuala Lumpur...

by Umberto - Wednesday, February 19, 2020

While in Kuala Lumpur...

We are assisting the national Association of chocolate makers in their annual update conference...

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The moment of Ninja Bean in Legnano...

by Umberto - Tuesday, February 18, 2020

The moment of Ninja Bean in Legnano...

The bean to bar course continues in our Italian Fbm Area too...

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The moment of Ninja Bean in Austin...

by Umberto - Tuesday, February 18, 2020

The moment of Ninja Bean in Austin...

The course continues in Austin and we break and start the cocoa cleaning with our "Ninja"...

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Fbm tempering machine. 2 independent circuits.

by Umberto - Tuesday, February 18, 2020

Fbm tempering machine. 2 independent circuits.

The secret to tempering is to have an important "delta" of temperatures. From melting to cooling, the chocolate must be accompanied towards crystallization. Many tempering machiches temper in the "tank" so that after some molds, they begin to thicken the chocolate in the center of the tank. The operator must stop the tempering process and melt the chocolate again. Fbm has two separate independent systems which are real and which allow an important "gap" of temperatures.

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Tower Drop and constancy of production...

by Umberto - Tuesday, February 18, 2020

Tower Drop and constancy of production...

The biscuit dropping machines all look the same but they are not. In addition to substantial differences in the construction system, the design of the details guarantees those characteristics that create the difference between the various "depositors". One of these guarantees the constancy of production and of individual biscuits size. Also in this Fbm makes the difference...

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