The Chocolate's tempering curve...

by Umberto - Tuesday, February 8, 2022

The Chocolate's tempering curve...

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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Customizations are our fun...

by Umberto - Monday, January 24, 2022

Yes, this is also our technology. Three thermoregulations beyond the three standards foreseen on our Maestria. Demanding customers who wants beyond the standard? We have no problems satisfying them and we like it!


 

Another "big" is ready to produce...

by Umberto - Tuesday, November 2, 2021

Another "big" is ready to produce...

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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This means continuous tempering of chocolate...

by Umberto - Friday, October 15, 2021

This means continuous tempering of chocolate...

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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Another chapter of Fbm technology!

by Umberto - Thursday, September 23, 2021

Dropping with Tower Drop into the paper cup. Coating without dirtying the paper. Grain the top. All with us.


 

Change the color of chocolate? Quick clean!

by Umberto - Friday, July 23, 2021

Change the color of chocolate? Quick clean!

Fbm was the first in 2005 to invent the removable screw pump for quick chocolate change. Then almost all the Companies came to make systems similar to ours that still require very little time to extract the screw pump but then there are long waits to clean with water and dry the internal parts to remove the humidity that is dangerous for chocolate. It is simple to say to take out the screw pump in an instant. A moment to remove the screw pump but a lot of time to change the chocolate which, however, always remains a part between the bowl and the tempering column. Now there is a new demonstration that Fbm remains at the forefront of technology and has created a new system called "quick clean" which allows you to change the color of the chocolate in a very short time and without using water in the machine. Anyone wishing to know more can come to our factories in Legnano and it will be a pleasure to offer a test. We are waiting for you!

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Sintesi, beautiful and simple to use...

by Umberto - Wednesday, July 7, 2021

Sintesi, beautiful and simple to use...

With the new maxi-screen, Sintesi is more and more beautiful and more and more intuitive in use. Equipped with brushless motors, it is capable of dropping an infinity of different biscuit doughs. From those with solid inclusions to sponge cake.

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Flipper, automation for molding.

by Umberto - Wednesday, May 26, 2021

Do you prefer the pinball for chocolate or arcade pinball machine? Here is Fbm's Flipper, adaptable to Unica, Maestria and Jumbo.


 

Flipper. Sometimes it becomes necessary...

by Umberto - Wednesday, May 26, 2021

Flipper. Sometimes it becomes necessary...

There are two ways to create filled pralines. By hand, making the shell by "overturning" the mold. And automatically, with Duplica, our "one-shot". Then there are particular fillings or very thin shells that cannot be dropped together and here we need a dedicated automation that we present today: Flipper.

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Fast, constant and precise. The tempering of chocolate with Compatta.

by Umberto - Friday, April 9, 2021

More and more technology behind a tempering machine. More and more technology with Fbm. Marketing often makes people write unreal things and helps to hide defects, but the best thing we repeat to everyone is to try and understand what lies behind (and also inside!) a tempering machine. Keeping the heating set constant in the tempering process prevents "thickening" the chocolate in the bowl, even when the chocolate is low. Fbm knows how to do it and continues to do so. Getting to the tempering set quickly sometimes helps in "emergency" production situations and Compatta knows how to do it and continues to do so. Once again, Fbm's tempering is fast, constant and precise. #chocolateforall


 
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