by Umberto - Monday, February 3, 2025
Positive test carried out in Fbm with a Jumbo tempering and enrobing machine with a 600 mm belt and a Climatico to crystallise the chocolate. And now it's packed and shipped to Great Britain!
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by Umberto - Friday, January 31, 2025
Testing the production of "Dubai chocolate" in our Fbm Area with Maestria, K 300, Flipper e Clima 100 is the best thing to understand how to automatically produce the most viral bar in the world.
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by Umberto - Thursday, January 30, 2025
Fabien, an expert chocolatier who has embraced Fbm technology for years. Started with Duplica and Proxima to arrive at artisanal chocolate with Rumbo...
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by Umberto - Thursday, January 30, 2025
Another happy Compatta customer who decided to complete part of his production with Rumbo Kid.
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by Umberto - Thursday, January 30, 2025
And as often happens, some exhibited machines do not return to Fbm and thus Proxima remains in France....
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by Umberto - Wednesday, January 29, 2025
Yes, the beauty of the events is also seeing the gratitude of customers like those who use Maestria and Climatico and have productivity, consistency and, when needed, quick service.
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by Umberto - Tuesday, January 28, 2025
Still happy customers with Fbm technology who have switched to Sirha. From the Shelly suction cabin to the Proxima with belt for tempering and covering with chocolate.
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by Umberto - Friday, January 24, 2025
by Umberto - Thursday, January 23, 2025
Here we are with the Arte Dolce team from Rimini together with Proxima and Compatta!
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by Umberto - Wednesday, January 22, 2025
Maestria and Climatico ready to fill in Rieti where these chocolatiers have been working for more than forty years.
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