by Umberto - Tuesday, November 29, 2022
Another classic production created by a real "from tree to bar" in Cambodia thanks to Fbm's "bean to bar" technology.
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by Umberto - Wednesday, November 23, 2022
In another Asian "bean to bar" factory. Finally, even in this area, artisanal chocolate produced from cocoa beans is a "must"!
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by Umberto - Tuesday, November 22, 2022
Another "bean to bar" chocolate producer that starts producing bars with an automatic Fbm line. K 200, melting tank. Unica, continuous tempering machine for "bean to bar". Mold loader, molding trolley. Clima 50, vertical tunnel.
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by Umberto - Friday, November 18, 2022
And once again it was a fantastic course. Thanks to all our guests and long live the artisan chocolate "bean to bar".
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by Umberto - Friday, November 18, 2022
And in the end, after crystallization, the "bean to bar" tablets are packaged and can be taken home. This happens in our "bean to bar" courses.
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by Umberto - Friday, November 18, 2022
Our senior tempering machine is at work to cover zests and she does it brilliantly, as always...
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by Umberto - Thursday, November 17, 2022
The story of the November course continues. Here we are at the tempering and modeling of our "bean to bar" chocolate.
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by Umberto - Thursday, November 17, 2022
A pleasant visit to Legnano with the owners of one of the most emerging "bean to bar" producers in France.
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by Umberto - Wednesday, November 16, 2022
The old story of Fbm that tells of chocolatiers who start with us and then continue to grow, also thanks to the "bean to bar" technology, with us.
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