by Umberto - Sunday, December 17, 2017
Besides having 3 separate circuits for each section of chocolate tempering processing, they have the possibility to check the temperature and the tempering curve thanks to the graphic of check of the temperatures of the processing cycle. In addition to the design, the bain-marie for melting, in addition to the leds lights to achieve state of the machine, in addition to the electric power of the other tempering machines, Fbm wants to give to the Master chocolatier more and more data to know and have all the control to drive it.
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by Umberto - Tuesday, December 5, 2017
Even Compatta 15 can temper bean to bar chocolate with 2 ingredients using much of the "upgrade" that we also use on the bigger tempering machines.
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by Umberto - Sunday, October 22, 2017
Host is the place we chose to present Pann 30. Our classic panning machine equipped with spray that is activated directly and automatically according to the program decided by the user. The programming process takes place thanks to the CPU drive. With Pann 30, we continue to follow our #chocolateforall philosophy, where we want to allow everyone, and everywhere, to work the chocolate in the way they prefer and without too many complications.
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by Umberto - Wednesday, October 4, 2017
If in many parts of the world such as USA, France and the Middle East, Perla, our modern belt panning machine is the most popular machine for spheric products, there are still romantic traditionalists who prefer the "old-fashioned" pan with bowl. And since Fbm's favorite slogan and hashtag is #chocolateforall, it is also a duty for us to offer a classic pan to our wonderful Customers.
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by Umberto - Thursday, August 24, 2017
Our passion leads us to offer the best possible technology for everyone. Our dream is closed in a hashtag: #chocolateforall. And so we resumed an old project that is often required for lack of choices and quality from the market. Still for a little while and you will know more...
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by Umberto - Saturday, June 17, 2017
Cleaning in chocolate crystallization tunnels is important and needs to be done very often. With Climatico, just a button that allows the covers to stand up alone and the belt reaches everywhere. Also this is quality.
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by Umberto - Monday, June 12, 2017
Here is the young Rumbo. Capacity around 28 Kg with the possibility of a drain pump. Here's Rumbo Kid.
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by Umberto - Thursday, April 13, 2017
Continuously fed it can easily exceed 400 Kg of tempered chocolate per hour.
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by Umberto - Tuesday, April 4, 2017
When a customer asks us a customization, it becomes increasingly difficult to say no. And then it happens that we should make a tempering machine with an enrobing attachment of one meter ..
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by Umberto - Tuesday, April 4, 2017
Oh yes, it happens ... and, lately, more and more often. Once one makes its own chocolate, and the market will begin to recognize and appreciate it, the demands increase and change, and not only for pralines and bars produced from cocoa bean. It happens that even drops are required and so FBM has produced a line drops dedicated to a "bean to bar".
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