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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by Umberto - Monday, March 14, 2022
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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by Umberto - Thursday, March 10, 2022
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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by Umberto - Tuesday, February 8, 2022
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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by Umberto - Tuesday, November 2, 2021
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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by Umberto - Friday, October 15, 2021
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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