by Umberto - Monday, June 18, 2018
Who has Fbm continues with Fbm. Once again it is so. Still with us and this time for Ninja Bean and our Unica to produce bean to bar.
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by Umberto - Friday, June 15, 2018
Years ago we started with the first bean to bar producer in the US. Then we reached at least one producer on every continent. Then the first hundred B2B companies in the world. Then, 200 and then 300. Switzerland has always remained "neutral" until recently, while now, for a few months, there are also 3 other bean-to-bar chocolate producers here who want to explain in Switzerland that chocolate can also be 2 ingredients-chocolate. Always with us. Always happy faces!
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by Umberto - Friday, June 15, 2018
Here we are with our most famous line of bars in the world! Also in Zurich and for this bean to bar chocolate producer, the production of bars takes place automatically thanks to our Maestria, our mould loader and our Clima 50, a vertical tunnel that many also try to imitate but the yield and the Fbm's reliability is something unique...
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by Umberto - Thursday, June 14, 2018
Like in every good artisan chocolate workshop, the conching machine and the tempering machine dedicated to 2 ingredients-chocolate are "must"...
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by Umberto - Wednesday, June 13, 2018
Here we are in Zurich to help a new Swiss brand that has decided to produce 2-ingredient chocolate with Fbm.
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by Umberto - Wednesday, June 13, 2018
More and more America, South, North and Center. More and more "bean to bar" chocolate with Fbm. Fernando, from Guatemala.
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by Umberto - Tuesday, June 12, 2018
Still a producer of bean to bar chocolate that comes from afar. Still with Fbm...
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by Umberto - Monday, June 11, 2018
From the cocoa tree to the bar. It all started a few years ago. With a small grinder and our Aura. Now, instead, you will produce with Rumbo, Unica and Cima 50, our vertical tunnel dedicated to the production of chocolate molds.
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by Umberto - Thursday, June 07, 2018
About bean to bar. In nearby Australia, in Queensland, it grows cocoa in the north of the oceanic continent, which is processed and transformed into chocolate with Fbm...
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