by Umberto - Friday, September 25, 2020
A "bean to bar" lab that looks like a sort of Fbm "show room". A little bit of Rumbo and a little bit of Proxima ...
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by Umberto - Friday, September 25, 2020
Always Proxima with the enrobing attachment!
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by Umberto - Thursday, September 24, 2020
Panned products are rediscovering a great return among consumers' favorite confectionery products. This is how our Pann30s arrive and produce even under the Pyramids...
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by Umberto - Wednesday, September 23, 2020
And more precisely in Kampala where I tell of another "chocolate maker" who, thanks to "bean to bar" chocolate, brings a better income to hundreds and hundreds of Ugandan families.
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by Umberto - Tuesday, September 22, 2020
Again our 25 kg tempering machine with the addition of the enrobing attachment for another French "Maitre"...
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by Umberto - Monday, September 21, 2020
One of the "queen" nations of chocolate where for many years chocolate has been tempered with Fbm tempering machines. From the old and historical "Maitre" to the new generation, from those who have decided to try to those who always continue to grow with us!
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