In the heart of TaoMax!

by Umberto - Monday, April 11, 2022

In the heart of TaoMax!

Strength, power and speed. This is the final result we have obtained with our largest ball mill where we have an impressive motor, important shafts and transmissions and the cooling force that allows rapid processing without altering the raw material that is used ...

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Chocolate and nibs...

by Umberto - Monday, April 11, 2022

Chocolate and nibs...

And with the "quick clean" system you can clean and change the chocolate in a short time and without using the water inside the machine. Because we know that water and chocolate, like water and electrical components... they don't get along!

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3-stage Tempering...

by Umberto - Wednesday, April 6, 2022

3-stage Tempering...

The tempering of chocolate consists of a temperature curve that accompanies the crystallization of the chocolate in a homogeneous and consistent way. When there are more cocoa butter additions, the chocolate tends to become opaque more easily, and that's why, on some machines, Fbm has designed 3-stage tempering, to focus on this types of issues. Sometimes, marketing is more important than technology but then, when you work, you realize the importance of the details that technology offers.

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TaoMax debuts at Sigep.

by Umberto - Monday, March 14, 2022

TaoMax debuts at Sigep.

After Taokid and TaoBroma, here is the third Fbm ball mill. Powerful and functional, it maintains the technology of its younger "brothers" but has a powerful soul that cannot fail to be noticed thanks to the engine on the upper part of the frame.

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Something new is coming...

by Umberto - Thursday, March 10, 2022

Something new is coming...

On the occasion of the next Sigep in Rimini, there will be a new arrival in our large family of machines dedicated to confectionary technology. Stay tuned...

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The Chocolate's tempering curve...

by Umberto - Tuesday, February 8, 2022

The Chocolate's tempering curve...

The third stage tempering allows the chocolatier to find stunning solutions even when processing a chocolate with significant quantities of cocoa butter. It is true that second stage continuous tempering machines can process almost all chocolates but, with the third stage, there are no more limitations. 
Once more Fbm technology makes the difference...

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Customizations are our fun...

by Umberto - Monday, January 24, 2022

Yes, this is also our technology. Three thermoregulations beyond the three standards foreseen on our Maestria. Demanding customers who wants beyond the standard? We have no problems satisfying them and we like it!


 

Another "big" is ready to produce...

by Umberto - Tuesday, November 2, 2021

Another "big" is ready to produce...

Just say what production and productivity you need and we design, build and test the right tunnel for you. We have just finished another much wider and longer than usual Climatico which is ready to produce a large quantity of pralines every hour.

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This means continuous tempering of chocolate...

by Umberto - Friday, October 15, 2021

This means continuous tempering of chocolate...

Two totally independent circuits that treat the temperature of the chocolate in all conditions. With the bowl full or with a small amount of chocolate. A difference delta of 20 points to check the tempering power. Crystals that melt and then go back to being induced to crystallization thanks to the tempering column. This is continuous tempering.

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Another chapter of Fbm technology!

by Umberto - Thursday, September 23, 2021

Dropping with Tower Drop into the paper cup. Coating without dirtying the paper. Grain the top. All with us.


 
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