by Umberto - Friday, July 26, 2024
Start with Fbm and then continue. So after Rumbo and Compatta, here comes Pann 30 and Unica...
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by Umberto - Thursday, July 25, 2024
For many years together with Fbm with Maestria, Pann 60 and again... Maestria...
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by Umberto - Tuesday, July 23, 2024
As we said, Unica calls Unica and so after the first "bean to bar" chocolate tempering machine, another has arrived. Here in Peru, like in every other corner of the world...
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by Umberto - Tuesday, July 23, 2024
Where the cocoa is very good and there are so many "chocolate makers" and more and more Fbm is at their side with the technology of Rumbo or Unica...
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by Umberto - Monday, July 22, 2024
This course has also ended and this time too the desire to create your own chocolate is present in the eyes of each participant. Thank you all and we will definitely see you again very soon!
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by Umberto - Thursday, July 18, 2024
The tempering of chocolate with Unica during the "bean to bar" course last week where we had students from Italy, Indonesia, India, Holland and Slovakia testifying that "bean to bar" production is increasingly universal but that the Fbm is special and sought after from every corner of the world.
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by Umberto - Thursday, July 18, 2024
Fbm technology for transforming cocoa into chocolate is arriving in San Antonio, Texas. Rumbo, Ninja Kid and a couple of Compatta...
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by Umberto - Thursday, July 18, 2024
Yep, Ninja Kid, Grindgo, Rumbo and Proxima and the basic laboratory for producing "bean to bar" chocolate is almost set up and this summer the opportunity is really tempting...
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by Umberto - Wednesday, July 17, 2024
Thanks to Kleego we can finally sign and decide the level of acidity for our chocolate. Kleego, as one of our students said, is the "magic machine" that changes the flavor of our chocolate.
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by Umberto - Tuesday, July 16, 2024
Even in Bali, Indonesia, Fbm is so appreciated that after the first Rumbo purchased a few months ago, here comes a second Rumbo.
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