by Umberto - Saturday, April 16, 2022
An important period for fraternity and religions, we hope that peace will come to all and wish a happy easter, ramadam, kareem and chang pesach sameach to all brothers in this world.
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by Umberto - Thursday, March 3, 2022
The most important Italian exhibition of the dessert returns in attendance on March 12th. We will always be there, in our place, with our stand in our usual position at Hall B3 Stand 025.
As we have seen in the fairs we have attended since the beginning of the year, in Cologne and Madrid, this 2022 is the year of normalization and support for our sector as well. This is why Fbm is at the side of the sector not only for the technology we offer but also to support the market which, thanks also to events such as Sigep, has grown and developed over the last forty years. We started together in 1979 and then we have never failed.
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by Umberto - Friday, January 28, 2022
If you don't want to create your own recipe with the classic stone mill, here is the quickest solution with the bowl mill. Taokid is a unique mill. Not only does it have the possibility of using both ceramic and metal balls but it has an ultra-fast cleaning system thanks to the disassembly of the pump in a few minutes. A revolutionary and unique system that allows you to create an incredible number of different recipes in a very short time. And this offer really allows anyone to achieve the goal of producing artisanal spreads in a rapidly growing market. For those wishing to know more, they can write to fbm@boscolo.it.
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by Umberto - Friday, January 28, 2022
The spreads market has grown in the last two years with double-digit percentages. The consumers are realizing that artisans can create refined and qualitatively excellent spreads. Often behind this new craft market there are our stone mills and that is why we have decided to launch a special offer within our promotions. Anyone wishing to know more can write to fbm@boscolo.it.
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by Umberto - Monday, October 18, 2021
This week our Podcast is back. From Thursday 21st we will still be online with the second series of our Podcast. Receiving requests to come back to tell what's behind the world of craft chocolate was a pleasant surprise for us and in this second series we will still have special guests. Stay tuned.
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