Sfera. Only for those who want the best in their environment.

by Umberto - Thursday, January 19, 2017

Sfera. Only for those who want the best in their environment.

Chocolate is show. Taste it and watch it, enjoy heart. Every place where you can find it, put something of magic thanks to the chocolate. Some of these often accompany it with luxury. For these, now, we help with Sfera. A multi-drops chocolate fountain, with a cool design that follow in elegant and soft way, the great show of chocolate. There is no predominance of the product but there is not also too much  design. Also Sfera will be presented next Saturday at the Sigep of Rimini.

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Duplica, the Fbm's One-shot is back.

by Umberto - Thursday, January 19, 2017

Duplica, the Fbm's One-shot is back.

The first one-shot we had made in 2008 for one of the biggest leavened  and chocolate maker in Italy. Now, from the old customized machine, we have created this one for all. Also Duplica will be presented next Saturday at Sigep in Rimini.

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Here is Sfera. A little space for luxury chocolate ...

by Umberto - Tuesday, January 17, 2017

Here is Sfera. A little space for luxury chocolate ...

A small preview of what of new, we will bring in Rimini this week for Sigep...

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Here it is Unica. Today the official presentation.

by Umberto - Saturday, November 12, 2016

Here it is Unica. Today the official presentation.

Unica. The development of more used machine by bean to bar craftmen in the world could not be presented in one of the most suitable trade fair for bean to bar craftsmen in the world: Seattle. Finally, here it is.

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Here, the new Unica...

by Umberto - Sunday, November 6, 2016

Here, the new Unica...

We will submit in a few days in Seattle and there will explain better all of its features. For now we can say that has a bowl of 40 kilos and it will continue to be the most loved by bean to bar chocolate makers ...

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Maestria, the new tempering machine.

by Umberto - Wednesday, October 5, 2016

Maestria, the new tempering machine.

Here's the innovation that will be presented next Saturday in Las Vegas during Ibie. Design in line with the new course of Fbm. 2 led strips for activation and check the temperatures. The "old" Maestria of 45 Kg has given us and continues to give us great satisfactions but, after almost 13 years, was right to change. Bowl of 60 kg now and again with a bain marie heating system. Third stage ot temperature as Unica. Possibility of including all the optionals that Fbm has for quite infinite processes. Obviously, also the upgrade for the "bean to bar"!

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Quadro 50: here is what it means to customize ...

by Umberto - Friday, July 29, 2016

Quadro 50: here is what it means to customize ...

Quadro 10 is a great tempering machine as it is like the "old" wheel  (static, "batch") tempering machines that offered the tempered chocolate for a few minutes after which it was necessary to reactivate the tempering process. The old wheel tempering machines have been undermined by the continuous tempering machines 20 years ago and since then they are used only for some small-scale production remains, however, very limited productively. Our project Quadro, although a static tempering, allows the tempered chocolate for 4 or 5 hours. Then, by calculating the average production of a laboratory, we can safely say that also with Quadro, we can grant chocolate ready for use despite not having the  screw pump and not being a continuous tempering machine. Zuccotti, already "guilty" of making us prepare amendments years ago on other series machines models which then also led us to begin Kleego project, this time asked, instead than Quadro 10, a Quadro 50. Bath of 50 kilos instead of 10. Succeeding to balance hot, cold and density of various different types of chocolate with different percentages of butter, was quite a feat, but, thanks to our software and refrigeration engineers, in the end we managed to produce a very impressive machine. FBM  loves freedom and Fbm wants to give everyone the freedom to temper chocolate to suit personal taste and needs. This is to show how we work for the costumers. This is the personalization that we dedicate to customers.

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Pregrinder: from nibs to liquor...

by Umberto - Wednesday, June 15, 2016

One of the steps to speed up the production of bean to bar chocolate makers is Pregrinder, our little mill that shortens the crafter production time.


 

Pregrinder for spreadable and ice cream bases ...

by Umberto - Wednesday, June 8, 2016

Pregrinder for spreadable and ice cream bases ...

Extra help without bigger investments for artisans! Not only for the cocoa mass before Rumbo in chocolate production but also for spreadables, bases for ice cream, ginaduia, ganache and pralines. Pregrinder produces 40 kilos each hour and costs a few thousand euro without leaving the typical iron aroma of ball mills costing much more ...

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About news, here's Quadro 10.

by Umberto - Tuesday, May 24, 2016

About news, here's Quadro 10.

Our clever static batch tempering machine.

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