A new article on Pasticceria Internazionale ...

by Umberto - Thursday, October 04, 2018

A new article on Pasticceria Internazionale ...

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.

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Here we are with the cover on PI ...

by Umberto - Monday, September 17, 2018

Here we are with the cover on PI ...

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

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Twentieth cover of September on P.I.

by Umberto - Wednesday, September 12, 2018

Twentieth cover of September on P.I.

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".

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Jessica and Brian. Australian Fbm Area.

by Umberto - Wednesday, September 12, 2018

Jessica and Brian. Australian 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.

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Even the Culinary Art School of Tijuana chooses Fbm for chocolate ...

by Umberto - Monday, August 06, 2018

Even the Culinary Art School of Tijuana chooses Fbm for chocolate ...

More and more international and always at the side of those who teach the production of artisan chocolate. Also in Tijuana, between Mexico and the US, in California, at one of the most important culinary training centers in the world.

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The fifth School in the world. Thai Fbm Area is born.

by Umberto - Thursday, August 02, 2018

The fifth School in the world. Thai Fbm Area is born.

After the first school of chocolate and pastry in Legnano, Italian Fbm Area, the second in Las Vegas, American Fbm Area, the third in Sydney, Australian Fbm Area, the fourth in Bogota, Colombian Fbm Area, from next month born in Chiang Mai even the Thai Fbm Area where the production of chocolate bean to bar is taught in a virgin area for the local chocolate created by the cocoa beans. For years, Fbm has not only been thinking about promoting its brand, but also seeks to help the craft sector in the chocolate world by offering true "know-how" and always recommending the most appropriate route to each interlocutor. Perhaps it is also for this reason that those who start with Fbm continue to grow and do so increasingly with Fbm.

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International Chocolate Awards and Fbm. Together also in Lima!

by Umberto - Sunday, July 22, 2018

International Chocolate Awards and Fbm. Together also in Lima!

Giuseppe Di Chiano and Martin Christy. FBM and ICA have been helping the world of the crafters chocolate makeers for years in terms of visibility and to develop the best production. Also in Peru, a land of great opportunities thanks to the fantastic raw material offered by the Peruvian cocoa trees.

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See you soon, Taipei.

by Umberto - Monday, July 02, 2018

See you soon, Taipei.

Also ended the FOODTECH & PHARMATECH TAIPEI 2018, we leave Taipei with a goodbye. FBM not only has a good group of "chocolate makers" that produce chocolate bean to bar with us but we also have a great interest in our technology dedicated to cookies and chocolate and that fully covers the particular needs of this market.

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American FBM Area arrives. In Las Vegas.

by Umberto - Monday, July 02, 2018

American FBM Area arrives. In Las Vegas.

At the JMA Factory, where we have been founding sponsors for 4 years, from now we can attend new courses dedicated to chocolate and chocolate bean to bar. With FBM equipment and with a great exceptional teacher Jean-Marie Auboine. Very soon we will insert the programs of our new American headquarters. This is a new step towards the development of our American structure linked to FBM Usa, also in Las Vegas, and to a market that appreciates us more and more.

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Fbm Usa is born.

by Umberto - Sunday, June 17, 2018

Fbm Usa is born.

Now USA is one of the most important markets for Fbm. Since 2011 we have provided almost all the new American chocolate makers, pioneers of one of the most fascinating food movements of this century. Since 2015 we have a Chocolate School in Las Vegas. For years we are in the market with 3 sales/aftersales networks and now the need of our partners is to be supported directly on site. At the RCI exhibition in Cleveland, we will present our new headquarters and our new structure with Fbm Usa, the organization and the new surprising and increasingly useful services that we will offer in American country.

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