by Umberto - Thursday, February 26, 2026
With Bellantoni, every participant can follow the instructions and see how simple it is to create masterpieces in a short time with Rollermac Boscolo and Fbm coating pan technology. Furthermore, with the patented Rollerchoco 15 spray, a system can be created to produce dragees automatically.
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by Umberto - Wednesday, February 25, 2026
Our Magma infrared roaster is truly an extraordinary machine. Featuring infrared heating, built-in cooling, and automatic programming, it ensures an inimitable roast. For these reasons, a new unit is arriving at our client's facility in Oman.
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by Umberto - Tuesday, February 24, 2026
Still from Chocoa last week, here is another chocolatier tempering his "bean to bar" chocolate with Proxima. It is a pleasure to see how our technology supports makers worldwide in creating premium chocolate.
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by Umberto - Monday, February 23, 2026
With Fbm technology for "bean to bar", from the small Rumbaby to the high-performance Rumbo Kid! Solutions that grow alongside your laboratory.
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by Umberto - Friday, February 20, 2026
Many thanks to all the participants of the February "bean to bar" course. It was an intense week of training and passion. We shall meet again soon!
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by Umberto - Friday, February 20, 2026
Other significant meetings in Amsterdam. Here we are with the founder of Mojo Chocolate, a premier bean to bar maker from Belgium, and the iconic founder of Manoa Chocolate from Hawaii, who has just increased the presence of Fbm and Rollermac Boscolo machines in his production facility.
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by Umberto - Friday, February 20, 2026
Giuseppe Di Chiano with Umberto Boscolo and three legendary figures from the "bean to bar" industry. Along with us, Eugenio Guarducci, founder of Eurochocolate and the Città del Cioccolato in Perugia, a futuristic multi-sensory centre featuring a real Fbm-branded chocolate factory, from the Rumbo to the Clima 50. Also with us are Pierpaolo Ruta, owner of Antica Dolceria Bonajuto, representing six generations of chocolatiers who produce their bars with Clima 50, and Andrea Mecozzi, consultant for African and South American chocolate makers.
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by Umberto - Thursday, February 19, 2026
Here is one of our clients producing "bean to bar" chocolate with our Unica tempering machine. Process efficiency is guaranteed by our inimitable automatic belt for mould filling, a solution that optimises timing and precision in the laboratory.
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by Umberto - Wednesday, February 18, 2026
Alongside our friends producing "bean to bar" chocolate in Saudi Arabia and creating highly original pralines. Their production line features our full range of technology: from the Rumbo mill to the TaoMax tempering machine, reaching the Duplica moulding line and the Clima 100 cooling tunnel.
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by Umberto - Tuesday, February 17, 2026
During the Bean to Bar course, we observed the effects of Kleego conching on chocolate. A fundamental step to define the aroma and texture of the final product through precise control of temperature and oxygenation.
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