by Umberto - Wednesday, February 24, 2021
Not only in Las Vegas, those who start with us continue with Fbm. In 1997 they began tempering with an Fbm MTS. And now they still continue with us taking Prima.
Read the rest of this entry »
by Umberto - Wednesday, February 24, 2021
A complete automatic modeling line with Clima 50 to make the bars solid and ready for sale or tasting. What more could you want?
Read the rest of this entry »
by Umberto - Tuesday, February 23, 2021
Test in Fbm for the second line of a company of covered products in Las Vegas. The old story that we bring luck to our customers. Last year the first enrobing line with 12-meter Climatico and 60-centimeter wide enrobing attachment and now the second arrives.
Read the rest of this entry »
by Umberto - Tuesday, February 23, 2021
If you want to produce "bean to bar" chocolate with the largest of our ball mills, Taobroma, and our largest conching machine, Kleego 100, this is an unrepeatable opportunity.
Read the rest of this entry »
by Umberto - Monday, February 22, 2021
Again Rumbo, Ninja Kid and Fbm technology to allow another chocolate shop to create its own chocolate. Belgium, the homeland of chocolate, is increasingly paying attention to handcrafted chocolate made from cocoa beans.
Read the rest of this entry »
by Umberto - Monday, February 22, 2021
In the "gold" offer chocolate is produced with our inimitable ball mill. Not only for the speed of production and ease of programming but for the possibility of using ceramic balls and changing the product in a few minutes.
Read the rest of this entry »