by Umberto - Wednesday, January 26, 2022
And also a long series of Fbm machines dedicated to the "bean to bar" are leaving to produce tons of chocolate produced from cocoa beans ...
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by Umberto - Tuesday, January 25, 2022
Another chocolatier who started years ago with us and today continues to grow together with Fbm. Artisan chocolate is passion and quality. This is why the "bean to bar" grows when there is Fbm!
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by Umberto - Monday, January 24, 2022
Not only Ninja Bean but also the little Kid is invited by the chocolatier community around the world!
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by Umberto - Monday, January 24, 2022
The "bean to bar" is everywhere. Just like Fbm technology!
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by Umberto - Friday, January 21, 2022
And even here the technology chosen is that of Fbm.
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by Umberto - Thursday, January 20, 2022
"From tree to bar" in Uganda. Still happy producers with our technology in the background, from the Compatta to the Ninja Bean ...
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by Umberto - Wednesday, January 19, 2022
"Bean to bar" tempered with Fbm technology. Even Aura, our counter tempering machine has the strength and characteristics to do a great job for artisan chocolate which is always more complicated and difficult to work with than common commercial chocolate.
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by Umberto - Wednesday, January 19, 2022
Fbm has developed tempering technology even for the smallest tempering machines which are the ideal machines for tempering chocolate in companies that own cocoa fields, such as Carlota Chocolat, in Colombia.
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by Umberto - Tuesday, January 18, 2022
The first times, more than ten years ago, they delivered Unica with the "bean to bar" chocolate modifications only in the United States. Now, in every corner of the world there's a Unica, like this one, that produces two-ingredient chocolate in Germany.
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by Umberto - Monday, January 17, 2022
It started with us a few years ago, then it has continued to grow with Fbm and now, again and always with us.
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