Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

More help to understand the capacity of our Robot. This is a simple type of decoration that can be achieved with a simple diagonal "pad"... stay tuned.

In our blog this month we are remembering all the news and inventions created by Fbm in the history of the production sector of sweets in the world. Fbm is always at the avant-garde and is increasingly the expression of new technology. If in 1999 we were the first in the world to create the bench-top dropping machine, in this May 2019 we bring news never seen before in the world of dessert. After Sting, here is Decomatico, the robot that decorates coated pralines.

The tenth. Another tempering machine in the Fbm family. Moreover, we are the only manufacturer of tempering machines with 9 different models of machinery suitable for processing chocolate. The peculiarity of Nucleo? Something that didn't exist! Stay tuned...

In this month of May, three innovations will leave their mark in the progress of our sector. The first anticipation was Sting, the bench-top press, and now we reveal the name, Decomatico, of the new machinery that will surprise everyone and will soon be a real need for those who want to reduce labor costs and increase automation. Stay tuned...

Thanks to an intuition of one of our French customers, we decide to produce a professional enrobing attachment equipped with 3 motors and all the possible adjustments of the classic enrobing attachment. For twelve years now, our enrobing attachment has been part of thousands of small companies in the chocolate world. Even here, the copies did not wait, but once again, the original remains the target of the market.

Here is a new Unica in departure. A demanding customer required a plexiglass cope to create a stable atmosphere in the coating section and a two-meter long exit section of the enrobing attachment with lifting system. And with much pleasure, we have satisfied him.

Here is the first news of Fbm for this historic month of May. All the small and medium "chocolate makers" who want to add cocoa butter to their chocolate, are forced to go back to buying commercial butter or buying very expensive presses. Sting is a small press that produces only a few kilos of butter a day but that allows total control of the product autonomously.

In 2003, we invented the first tempering machine with a removable screw pump. We created it for a customer near us, in the Varese area. Then, even this has been copied by almost all our competitors, so much that some say they did it first. Our screw pump is made of steel coated with a resin to maintain the thermal insulation necessary in the chocolate tempering process. If someone tells you that Fbm has a plastic screw pump, explain that this is not the case and ask for the weight of a steel screw pump and that of an Fbm screw pump. Even we, until the mid-1990s, made the screw pump only in steel but then progress progressed and not everyone understood it. Anyway, who knows how the Fbm plastic weighs more than their steel...

Like the famous film, even in the world of the bean to bar something will soon be changed. Here is the first of the news that are missing in the market of international chocolate makers. Follow us...

At Siab of Verona in 1999, Fbm presented the first table top dropping machine for biscuits. No one had thought of it even though the idea was simple and under the eyes of everyone but, at the presentation, almost all the detractors and competitors said it was an extravagance of a young entrepreneur without future. Immediately after a few months, the first began to make a similar machine and, within ten years, everywhere in Italy, abroad, Eastern Europe as well as in South America, almost all were making copies of Evoluzione 400, the mother of current Tower Drop. Since then Fbm and that young and extravagant entrepreneur named Umberto Boscolo have made many other innovations in the biscuit sector and, even more, in that of chocolate. In the coming days we will tell them because it is important to take credit as it is important to continue to deserve them. To remember that fantastic May of twenty years ago, Fbm will present other incredible innovations in this May 2019 and, maybe this time, they will not be so simple to imitate. Here is the very first Evolution of 1999. Continues...