Elevation will be present on Sigep 2023!

by Umberto - Monday, January 16, 2023

Elevation will be present on Sigep 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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Elevation. Something special for chocolate.

by Umberto - Thursday, January 12, 2023

Elevation. Something special for chocolate.

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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Duplimax, Duplica's older sister.

by Umberto - Wednesday, January 11, 2023

Duplimax, Duplica's older sister.

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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Fbm Museum. Our history...

by Umberto - Tuesday, September 27, 2022

To make people understand the technology that a company produces this is necessary. In an area of our headquarters in Legnano we give our guests the opportunity to understand how we arrived at the tempering technology that we use in our chocolate processing machines today. We are waiting for you in Legnano!


 

Our taps are made of steel!

by Umberto - Wednesday, July 27, 2022

Our taps are made of steel!

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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In the heart of TaoMax!

by Umberto - Monday, April 11, 2022

In the heart of TaoMax!

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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Chocolate and nibs...

by Umberto - Monday, April 11, 2022

Chocolate and nibs...

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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3-stage Tempering...

by Umberto - Wednesday, April 6, 2022

3-stage Tempering...

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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TaoMax debuts at Sigep.

by Umberto - Monday, March 14, 2022

TaoMax debuts at Sigep.

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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Something new is coming...

by Umberto - Thursday, March 10, 2022

Something new is coming...

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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