by Umberto - Tuesday, June 28, 2022
In the new location, the now famous Fbm course is over. Thanks to all the participants who came from 3 different continents to testify that the "bean to bar" is universal and the explanations, knowledge and experience we offer are winning and credible.
Read the rest of this entry »
by Umberto - Tuesday, June 28, 2022
Even the chocolate producer for one of the coolest brands in London produces bars with Fbm technology!
Read the rest of this entry »
by Umberto - Monday, June 27, 2022
For an Icelandic customer who produces a large amount of different shapes and flavors of pralines with our one-shot Duplica...
Read the rest of this entry »
by Umberto - Monday, June 27, 2022
Rectangular napolitans for an Asian airline produced with our "one-shot" Duplica...
Read the rest of this entry »
by Umberto - Friday, June 24, 2022
More filled pralines with our one-shot machine and our dedicated tempering technology.
Read the rest of this entry »
by Umberto - Friday, June 24, 2022
Unique for our "bean to bar" course. Unica is the most popular tempering machine among "chocolate makers" who rely on Fbm because it allows manual production but is also the basis, thanks to the "bean to bar upgrade" and the pneumatic dispenser, for a future important production line with addition of Mold Loader and Clima, the vertical tunnel.
Read the rest of this entry »
by Umberto - Thursday, June 23, 2022
Many think that the chocolate makers who transform cocoa into chocolate only produce bars but this is not the case as many now produce dragees, pralines and molds like this "gecko" in Paris...
Read the rest of this entry »