Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

Happy 2019 to everyone!

The 2018 ended with Fbm increasingly engaged in the beloved Italy and in the rest of the world with important participations and sponsorships. Fbm, in this year, has participated in 41 events on every continent and has traveled more than 10 times the circumference of the Equator to perform this task and to better follow the dealers and customers. In addition to this, Fbm is increasingly a world leader in the production of machinery for the "Bean to bar" and, thanks to the many requests from every corner of the world, in this special year, has created an incredible network with five Schools in the world , on every continent (Fbm Areas!), which are responsible for teaching the "bean to bar" chocolate process. In the world there is no "network" able to teach, follow and suggest this process as the one that Fbm offers. The merit of this is the choice that so many hundreds of customers around the world have made by choosing Fbm for their chocolate "bean to bar". Thanks to all those who have appreciated and thanks to those who will do it in the new year. Best wishes!!!

Best wishes to all for health, family and serenity.

Fbm has been the exclusive sponsor for EuroChocolate about chocolate technology for many years. For some years even in Perugia they have noticed the "bean to bar" process and have requested our commitment with them that, now we can officially say, it will continue for many more years. Being a partner of the most famous event in Italy is an honor for all of us.

Started in Melbourne a few months ago, it is now official the agreement between the "Federazione Internazionale Pasticceria Geleteria e Cioccolateria" and Fbm for the next World Championship in 2019. The choice to help the pastry with our sponsorship comes from the fact that we believe, as for the International Chocolate Awards for the Bean to bar, that the leading companies should always stay by the side of the movement and the Roberto Lestani federation is by now a consolidated reality that helps the promotion and growth of the world pastry chefs movement.

Tricket and ... chocolate on the Maestria of the great french chocolatier Cerdini...

Also in the last issue of P.I. there is an article written by Umberto Boscolo that tells of one of our customers and a beautiful story related to the Bean to Bar. Because we like to tell the power of craft chocolate through countless examples of producers who start, try and insist with courage and come to create a winning and unique brand. This is the Bean to Bar in the world.

Here is Monica Pagliardi with our Carlo Roveda at our Iba stand. With them the copy of Pasticceria Internazionale with Fbm on the cover.

Also this year, for the twentieth time, we have created the cover of September International Pastry. Here is the graphic, dedicated to a technology that sees us as Leaders, vertical tunnels, and teaching in which we are increasingly protagonists, thanks to our five "Fbm Area".

Here we are together with Jessica and Brian. Jessica Pedemont will follow Australian Fbm Area, our new Sydney Australian School, where they will be courses dedicated to "Bean to Bar" and chocolate in general. Brian, our project partner, takes care of the supply of cocoa beans from the Pacific islands, and in particular from the Solomon Islands, in order to facilitate new chocolate producers locals in the search for quality cocoa beans and fermented in a constant way.