by Umberto - Wednesday, January 18, 2023
Three belts, two elevators and a balanced cooling system in each corner of the cooling chamber. An electronic control that manages each step and the production of chocolate molds becomes a real show.
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by Umberto - Tuesday, January 17, 2023
Duplimax, the older sister of the Duplica, will make its debut next week at Sigep at stand number 33 in pavilion B3.
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by Umberto - Monday, January 16, 2023
Among the novelties that we will present this weekend in Rimini, there will be Elevation, our new and revolutionary vertical cooling tunnel. In our market we were the first to make vertical tunnels and, once again, with Elevation we bring a vertical tunnel with an attractive design that allows you to cool chocolate molds of various sizes in a short time and with effective temperature control in each step inside the tunnel. We look forward to seeing you at Sigep for its first appearance at our stand, number 33 in pavilion B3.
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by Umberto - Thursday, January 12, 2023
After our popular Clima 50 and 100 vertical tunnels, MicroClima, the first vertical tunnels for flat molds in our market segment, we wanted to surpass ourselves with a new cooling system that crosses the technology of our vertical tunnels with that of our horizontal tunnels, Climatico. Elevation is truly something special and this novelty will also be presented at Sigep in Rimini.
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by Umberto - Wednesday, January 11, 2023
New year and new times for Fbm. After years of production of our "one-shot" Duplica, the time has come for Duplimax, a dosing machine that accepts the mold along the longest side and can pour up to 5 molds per minute.
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by Umberto - Wednesday, July 27, 2022
And they are not plastic. They are hand welded and sanded and smoothed internally and externally. Sometimes words sell more than the actual material, but Fbm customers are very attentive to the details of the materials.
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by Umberto - Monday, April 11, 2022
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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by Umberto - Monday, April 11, 2022
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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by Umberto - Wednesday, April 6, 2022
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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