Alassio, Liguria. Biscuits made with Tower Drop...

by Umberto - Friday, January 21, 2022

Here is a classic biscuit production in Alassio created by our counter biscuit colander.


 

Prima in Staten Island!

by Umberto - Friday, January 21, 2022

Prima in Staten Island!

Again in the USA and this time in New York and here too the tempering machine chosen  is made by Fbm...

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Bean to bar in North Carolina...

by Umberto - Friday, January 21, 2022

Bean to bar in North Carolina...

And even here the technology chosen is that of Fbm.

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Chocolate and wood...

by Umberto - Friday, January 21, 2022

Chocolate and wood...

An image from Northern Europe, with a wall covered in wood from which a two-meter waterfall of chocolate stands. Here is another way to present our Fluxo!

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Wire Cut production for cookies...

by Umberto - Thursday, January 20, 2022

Cookie flowers created with Tower Drop, our cookie colander. It's all very simple ... Choose the figure and you have the biscuit!


 

A photo novel with a passion for chocolate...

by Umberto - Thursday, January 20, 2022

A photo novel with a passion for chocolate...

Also from France, another client who produced a beautiful novel photo. Nicolas, Camille and ... Compatta, Fbm's enrober!

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France. A load of chocolate machines.

by Umberto - Thursday, January 20, 2022

France. A load of chocolate machines.

Another important French company has chosen Fbm to implement its production. It is always an emotion to start a journey with a new customer who then becomes a real partner.

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Happy faces in Uganda...

by Umberto - Thursday, January 20, 2022

Happy faces in Uganda...

"From tree to bar" in Uganda. Still happy producers with our technology in the background, from the Compatta to the Ninja Bean ...

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Cannabis and chocolate in the USA with Quadro...

by Umberto - Wednesday, January 19, 2022

And after the first machine to test the tempering of this chocolate, others are coming. Because those who start with Fbm then continue to grow with us!


 

Again Colombia and artisan chocolate...

by Umberto - Wednesday, January 19, 2022

Again Colombia and artisan chocolate...

"Bean to bar" tempered with Fbm technology. Even Aura, our counter tempering machine has the strength and characteristics to do a great job for artisan chocolate which is always more complicated and difficult to work with than common commercial chocolate.

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