by Umberto - Friday, January 30, 2026
Orange peels can also be partially coated using the small enrobing belt for Prima and Compatta. A light and convenient tool, yet highly professional in its performance.
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by Umberto - Thursday, January 29, 2026
From Saudi Arabia comes the choice of excellence for chocolate shell production. A perfect synergy between Maestria, Flipper and Clima 50, designed to ensure precision and consistency in every laboratory.
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by Umberto - Thursday, January 29, 2026
From raw almonds to coated, and finally to a perfect shine. Pann 30 and Pann 60 guarantee the superior quality and unique competitiveness needed to stand out in the world of dragees.
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by Umberto - Tuesday, January 27, 2026
Tower Drop never ceases to amaze our customers. A technology capable of handling and producing doughs with significant inclusions without any problem.
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by Umberto - Monday, January 26, 2026
What can we say? Receiving such testimonials from our customers fills us with pride. A journey in quality that evolves from Sintesi to Maestria, passing through the versatility of Compatta.
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by Umberto - Monday, January 26, 2026
Having just finished Sigep in Rimini, we are ready to head to Cologne for ProSweets. Both Fbm and Rollermac Boscolo will showcase their technology in Hall 10.1, Stand E030.
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by Umberto - Friday, January 23, 2026
There are stories that continue to grow together with us. Happy customers who started with Fbm and who today choose the strength of Pann 60 to look ahead and continue their journey.
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by Umberto - Friday, January 23, 2026
And here are those who continue to choose us, welcoming the precision of Prima into their laboratory to bring even more value to their artisanal story.
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by Umberto - Wednesday, January 21, 2026
Our Aura tabletop tempering machine always has many admirers who continue with her...
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