by Umberto - Wednesday, June 29, 2022
Who chooses Fbm for their artisanal production!
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by Umberto - Wednesday, June 29, 2022
With Jumbo and Climatico with a width of 600 mm.
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by Umberto - Tuesday, June 28, 2022
In the new location, the now famous Fbm course is over. Thanks to all the participants who came from 3 different continents to testify that the "bean to bar" is universal and the explanations, knowledge and experience we offer are winning and credible.
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by Umberto - Tuesday, June 28, 2022
Even the chocolate producer for one of the coolest brands in London produces bars with Fbm technology!
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by Umberto - Friday, June 24, 2022
Unique for our "bean to bar" course. Unica is the most popular tempering machine among "chocolate makers" who rely on Fbm because it allows manual production but is also the basis, thanks to the "bean to bar upgrade" and the pneumatic dispenser, for a future important production line with addition of Mold Loader and Clima, the vertical tunnel.
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by Umberto - Thursday, June 23, 2022
Many think that the chocolate makers who transform cocoa into chocolate only produce bars but this is not the case as many now produce dragees, pralines and molds like this "gecko" in Paris...
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by Umberto - Thursday, June 23, 2022
Who starts with Fbm, then continues to grow with Fbm, even in Texas!
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by Umberto - Wednesday, June 22, 2022
Thanks to Kleego, we explain the alternatives that can be developed with conching. With the same chocolate you can get a different flavor and it is only a matter of parameters obtained with Kleego.
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