by Umberto - Monday, May 5, 2025
With Andrea Tortora, the Fbm course dedicated to spreadables has begun. From the most famous ones to pralinée. From refining with ball mill Tao Kid to refining with stone melangeurs Rumbaby and Rumbo Kid.
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by Umberto - Monday, November 18, 2024
Ready for the courses at Arte Dolce in Rimini with Marco Massi, director and our Proxima tempering machines.
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by Umberto - Tuesday, July 2, 2024
And on Monday 8 July there will be the last course before the summer break: transformation of cocoa from selection, roasting, knowledge of roasting profiles, cleaning and breaking of cocoa, reduction and creation of chocolate both with the stone and sphere system, conching, tempering and finally packaging. For those who want more information you can write to marketing@boscolo.it
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by Umberto - Tuesday, June 18, 2024
Sabila, a chocolate chef with experience in the USA, France, the United Kingdom and obviously the Middle East, will be a partner of our Fbm Middle East office in Dubai where he will offer group and individual courses dedicated to multiple chocolate processes. We are waiting for you in Bussiness Bay, under the Burj Khalifa with Sabila and Fbm!
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by Umberto - Thursday, June 13, 2024
Chocolate, sugar, cocoa, caramel, cremino, pistachio, cocoa bean, popcorn, almonds and other fantastic ideas for products with Pann 30 and RollerSweet 3 and Rollerchocosweet plus...
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by Umberto - Tuesday, June 11, 2024
And now, thanks to Rollermac, we can also produce with sugar...
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