by Umberto - Wednesday, December 11, 2019
Producing chocolate and temper it is not for all tempering machines but we know how to do it.
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by Umberto - Tuesday, December 10, 2019
The dosing of Fbm is never granted. We have automatic systems, with mold loader. We have systems dedicated to chocolate with inclusions with Nucleo and its mold loader. And then we have Proxima that doses without problems the bean to bar chocolate. Here's another one that has reached its "sisters" in France. Yes, once again, those who start with Fbm, then grow and ... always continue with us.
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by Umberto - Tuesday, December 10, 2019
Here is another producer of "bean to bar" chocolate which, starting from our Rumbo arriving at Clima 50 and passing through the mold loader trolley with a dedicated dosing head, produces a high quality handcrafted chocolate.
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by Umberto - Saturday, December 7, 2019
Another Swiss handcrafted chocolate maker who chose Fbm technology for its production.
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by Umberto - Friday, December 6, 2019
Who said that our mill only works for cocoa? After the hazelnuts, the pistachios, here is also the black sesame. What will be the next?
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by Umberto - Thursday, December 5, 2019
Speaking of "chocolate makers" in the world and the importance of the bean to bar in the chocolate market, here we are this morning on the French national TV that visited another of our customers that produces handcrafted chocolate. #chocolateforall
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by Umberto - Thursday, December 5, 2019
A complete line of cocoa processing and chocolate production with Fbm in Costa Rica...
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by Umberto - Wednesday, December 4, 2019
Again a producer of "from tree to bar" who chooses Fbm. This time we arrive in Kampala, Uganda!
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by Umberto - Tuesday, December 3, 2019
Even in the capital of Italy comes the bean to bar chocolate with Fbm.
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