by Umberto - Monday, February 3, 2025
Our inimitable course dedicated to the transformation of cocoa into chocolate returns from 17 to 19 February. Since 2011, exported to four continents, the "bean to bar" with Fbm is not only teaching but also suggestions, contacts, solutions that we have learned ourselves with more than 1100 customers around the world. We look forward to seeing many of you again!
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by Umberto - Friday, January 31, 2025
Producing your own chocolate in our Bean to bar Area and purchasing the complete line of Sting presses is the best way to understand how to transform cocoa into chocolate by hand.
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by Umberto - Wednesday, January 29, 2025
And after the "one-shot" Duplica line, we meet again for Proxima.
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by Umberto - Tuesday, January 28, 2025
Since 1980 together with Fbm. From father to son with coating lines for nougat and brittle. Today again with Maestria and Climatico.
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by Umberto - Tuesday, January 28, 2025
More memories of the Sigep in Rimini which ended last week and here we are with a customer and Jumbo, our 100kg tempering machine with a 600mm wide belt.
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by Umberto - Monday, January 27, 2025
by Umberto - Monday, January 27, 2025
Here we are with another client of ours in Rimini with Proxima...
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by Umberto - Friday, January 24, 2025
Here we are in Lyon with Rumbo Kid and his user who produces "bean to bar" chocolate....
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by Umberto - Thursday, January 23, 2025
Always with new and innovative projects and always together with Fbm. This is Andrea Slitti, a true legend of international chocolate and an Italian prize.
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by Umberto - Wednesday, January 22, 2025
Here are the new owners of Rollersweet 40 plus presented at Sigep 2025...
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