Sting. The bench-top press for cocoa butter.

by Umberto - Thursday, May 9, 2019

Sting. The bench-top press for cocoa butter.

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.

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May 2003. The Fbm avant-garde continued with the removable screw pump. (Second Chapter).

by Umberto - Wednesday, May 8, 2019

May 2003. The Fbm avant-garde continued with the removable screw pump. (Second Chapter).

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...

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Something is changed...

by Umberto - Wednesday, May 8, 2019

Something is changed...

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...

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May '99 - May '19. The Fbm avant-garde began in Verona. (First Chapter).

by Umberto - Sunday, May 5, 2019

May '99 - May '19. The Fbm avant-garde began in Verona. (First Chapter).

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...

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Grindgo. Not just for cocoa...

by Umberto - Friday, March 15, 2019

Grindgo. Not just for cocoa...

In the past Gringo has already chopped almonds and hazelnuts and now it is now working with figs.

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In Lecco with the Fbm tempering machine...

by Umberto - Thursday, March 14, 2019

In Lecco with the Fbm tempering machine...

Fbm has produced customized machinery for almost all the major chocolate brands around Italy, Europe and in many parts of the world. It is pleasing that even among the leaders of Italian chocolate there are those who, after having tested different solutions of continuous tempering machines, have chosen Fbm once again. Hard work and cutting-edge technology besides the "marketing words", as well as the ability to customize, always make the difference and allow us to be inimitable and offer the solution to everyone. #chocolateforall is not just a hastag but a real existential target for Fbm.

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Climatico. The customization of the tunnels for chocolate...

by Umberto - Saturday, February 16, 2019

Climatico. The customization of the tunnels for chocolate...

Chocolate is increasingly popular and its uses are varied. This is why you can not always use the same model but, when there are special customers, you need to create a dedicated tunnel with the right ratios of cold air, crystallization, humidity control and transport of the product. Fortunately, the market has been waking up for some years and is starting to understand what Fbm proposes and who instead tells fantastic hyperbole for not wanting to change anything of its standard production. Here is a Climatico cooling tunnel with destination France dedicated to the industrial production of biscuits coupled with chocolate. 750 mm width, dedicated cleaning system and other small details customized only for this important manufacturer.

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At the forefront of technology. Stainless steel screw pumps and "plastic" screw pumps.

by Umberto - Wednesday, February 13, 2019

At the forefront of technology. Stainless steel screw pumps and "plastic" screw pumps.

In a world where fake news are increasingly popular, it is curious to hear and see that someone does everything to spread misinformation. Fbm has always made its own the karma of personalization and research and development, leaving out the marketing sector, in which some are magicians. But to see that marketing gets to defame and distort technology deserves at least one post on our blog. What we are unveiling on the chocolate transport system, should be reserved and not published as part of the technology and experience of Fbm, but we are forefront enough to be able to disclose some little secrets to everyone. Fbm has produced stainless steel screw pumps from 1977 to 1999. Well, the stainless steel screw pumps that we used forty years ago are still used by marketing magicians... Then, in 1999, Fbm discovered that steel, as conductor, created some problems with some particular chocolates and that the weldings necessary for its realization could suffer from tears and oxidations transferable to the chocolate. Since then we have wrapped the steel with a special high-strength resin. We stopped taking a round and welding a spiral that could be desoldered but we took a full/core and, after returning it, we wrapped it with this high density resin. Bearing this in mind, it is enough to weigh (yes, the simplest things are always the result of truth!) a Fbm screw pump and any other screw pump and wonder why the "plastic" of Fbm weighs more than steel. So, we understand that often those who experience are not understood by those who do not, but highlight a system that we have abandoned twenty years ago as a better one that has been its development, is a mix of ignorance and presumption that perhaps is time to bring out.

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Here is Pann 60...

by Umberto - Sunday, January 13, 2019

Here is Pann 60...

In little more than a year after its presentation, Pann 30 has reached all the continents of the world and has helped the production of dragees in dozens of laboratories. Costumers were often asked for more productivity and here, once again, we satisfy every request. Pann 60 has a higher productivity. It has an internal cooling and heating system too and it can also manage the air chocolate sprayer if required. It will be officially presented and showed at the next Sigep in Rimini, on the Fbm island booth, where we are waiting all. #chocolateforall

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Deep in the tempering machine...

by Umberto - Thursday, January 10, 2019

Deep in the tempering machine...

The Fbm tempering system is unique and, for now, not imitated. Being able to temper the chocolate even when there is little quantity in the tank is something complicated to obtain, but the system used in our tempering machines allows us to make the difference even here.

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