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

It is pleasing to see that the TV series "What the hell pastry!", which will regenerate the laboratory and pastry shops with Ernst Knam, when need an help about chocolate goes always with Fbm continuos chocolate tempering machines! Sure, Ernst does not want to make mistakes and know what Fbm does with the tempering machines but be in a few episodes of a television series is still a pleasant satisfaction ...

Milan, Fashion Week, Montenapoleone' street, Grand Hotel et de Milan, tonight, everybodies with a mustache of chocolate made in our school by Martina Presta for the Alessandra Zanaria's collection, high prêt à porter brand that produces hats and accessories!

Yeah, we are not always "the usual" ... We excellence, we are the best in many areas and often, too often, we forget to tell. In our small world, also Fbm is beyond stereotypes: 5 Continents, 13 Exhibitions in the world this year, machines that are copied and technology that always try to adapt to each customer, often our Friend.

Happy 2015!

As tomorrow ends 2014 and that, as always, will be dedicated to the recipe of the month end, we believe it is fair to close the year today with a thank to those who followed us, who gave us confidence and those who have appreciated during this very positive year. We made a long journey that has seen us present at important events: Rimini in January, Dubai, Paris, Singapore, Melbourne, Dallas, Seattle and again Dubai in November. We continued to win the market with our small tempering enrobing, our magic Tower Drop, drop machine intelligent and extremely functional for an almost endless amount of cookies, we have continued to follow the "from beans" people with Unica with "upgrade", with Kleego 50 and 100, we have built chocolate coating lines covering very demanding reaching over one meter widths and lengths over 16 and, in the end of the year, we have also created Clima, our vertical tunnel for molds, which is produced in two versions 50 and 100 molds. Thank you all and wait us for 2015 where we will still be around in the world starting again from Rimini and Dubai, where we will have the official presentation of the vertical tunnel and we will have important news for "from beans" and also for chocolatiers and pastry chefs. Go ahead to follow us. Thank You!

Biscuits and coatings made by the girls of CookeryLab few days ago. Merry Christmas to everyone!

Just successfully completed the second edition of "Bake Off" on Real Time with the presence of the judge, Ernst Knam, and this evening begins on Rai 2 "The biggest Pastry Chef" where in addition to the judges, Di Carlo and  Rinaldini, our old friends and acquaintances, there is the presence of Martina Presta, teacher in our school during the courses of Cookery Lab.

Chocolate, sweets, family, friends and fun ...

It could not miss in Seattle also Maricel Presilla!   One of the most important personalities in the world of cooking. Among the many awards, 4 nominations and 2 wins as the best author to JBF Award, a prestigious recognition to the best books of cooking  world , the first woman to work in the  kitchen of the White House, as well as sworn permanent and a founding member of the International Chocolate Awards are held each year in London to reward the best chocolate in the world!

For long time the cover of Pasticceria Internazionale, in September, is dedicated to Fbm!

This year, for the second time since the beginning of our partnership, Fbm is again with the King of Chocolate, Ernst Knam, who has now also Proxima to add in his own laboratory.