by Umberto - Thursday, April 18, 2024
Before refining with Rumbo, the stone mill, or Taokid, the ball mill, it is useful to transform the cocoa nibs into cocoa paste and to do this process, during our course, we need to use Grindgo, our pre-refiner.
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by Umberto - Wednesday, April 17, 2024
After selection and roasting, the course continues with breaking the cocoa and cleaning it from the skin around the toasted seed.
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by Umberto - Tuesday, April 16, 2024
The selection may seem unimportant to many but during the course we make it clear that it is another important "step" for the production of quality artisanal chocolate.
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by Umberto - Tuesday, April 16, 2024
Another chocolate producer that chooses the quality, safety and style of "melanger" for its production and chooses the best with Rumbo.
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by Umberto - Monday, April 15, 2024
Our Bean to bar Area in Legnano is ready. Also in this course we will compare stone and ball refining. Neither of the two is better but both have different characteristics that we will evaluate together with the students. Rumbo or TaoKid? Both have their positive side...
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by Umberto - Wednesday, April 10, 2024
After Prima, here comes Proxima and Pann 30. Diversification of their production is increasingly important for "chocolate makers" and Fbm is always at the side of its customers and partners.
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by Umberto - Friday, April 5, 2024
After the line for the production of chocolate from cocoa, the line composed of Unica and Climatico is ready!
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by Umberto - Thursday, April 4, 2024
Even on the other side of the world, in Indonesia, we continue to grow with Fbm technology. After the first "bean to bar" line, here comes the second with Ninja Bean, Rumbo and Unica for "bean to bar" chocolate.
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by Umberto - Thursday, April 4, 2024
And again Fbm with Ninja Kid, Grindgo, Rumbo Kid and Proxima. Being alongside the "farmers" to offer the possibility of producing chocolate fills us with pride at a time when there is speculation on the cost of cocoa which does not come from the farmers but only from the brokers.
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