TaoBroma, Italian debut...

by Umberto - Thursday, January 3, 2019

TaoBroma, Italian debut...

Our ball mill made its debut last November in Paris and now, at Sigep, it will be presented for the first time in an Italian event but it will not be the only novelty of Fbm for this beginning of the year!

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Taobroma. Something new is coming ...

by Umberto - Friday, October 19, 2018

Taobroma. Something new is coming ...

As always, the technical office of Fbm never stops. Stay tuned ...

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Biscuit pair line ...

by Umberto - Friday, October 5, 2018

Biscuit pair line ...

Drowning, flip, and after having paired them by hand, crystallize the biscuits with our Climatico is a not really easy but Fbm knows how to do it well ...

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Temper continuously ..

by Umberto - Friday, September 21, 2018

Temper continuously ..

Often you forget the fundamentals for a good temperament. Melt and cool quickly. Higher the delta between the two temperatures, higher the guarantee of keeping the chocolate shiny and crispy in the long term. Fbm succeeds in this with all its tempering machines. Also with the small 10kg Prima. It is not simple but we succeed.

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Billionaire Shortbread cake with Fbm ...

by Umberto - Friday, September 7, 2018

After covering the baking pan with white chocolate (or dark ...), our customer must pour a minimum quantity of dehydrated raspberries and he wants to do it with an automatic system. Once again Fbm follows its Customers ...


 

Remote control of FBM machines? Yes, too.

by Umberto - Tuesday, August 28, 2018

Remote control of FBM machines? Yes, too.

Having a tempering machine, a cooling tunnel, other accessories and being able to manage them remotely is something useful for certain types of production companies. FBM also allows this to its customers and in this way there is not only management of production but also a real-time verification of the state of the production process.

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Ninja Bean. Something extra...

by Umberto - Wednesday, May 23, 2018

Ninja Bean. Something extra...

We have a machine that cuts and cleans cocoa beans for years. Our Winnower is simple, cheap and already widely used in the world of bean to bar. Ninja Bean is more productive and with much more comfort. The possibility of adjusting the size of the cut according to the size of the cocoa beans. The possibility of increasing or slowing the production speed according to the characteristics of the product. Cleaning, no loss of useless nibs and then a PVC belt that allows you to collect the nibs in an automatic and simple way to control. In short, a show of precision and speed, a real Ninja...

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Something new is coming...

by Umberto - Tuesday, May 22, 2018

Something new is coming...

Ninja Bean! Like a Ninja. Accurate, clean and fast. Only for the bean to bar chocolate producers, a new machine is coming for an important part of the transformation process. Stay tuned...

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Micro Clima. Compact vertical tunnel...

by Umberto - Thursday, April 19, 2018

Micro Clima. Compact vertical tunnel...

Fbm and vertical tunnels. We are always at the forefront of technology and in fact we were the first in this segment of the market for tunnels for bars dedicated to chocolate craftsmen. After Clima 100 and Clima 50, this year we also presented Micro Clima with capacity of forty molds. In addition to the proven technology, Micro Clima has leds for ignition, activation of the 4 lifts and of course for cooling. #chocolateforall.

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Climatico is also "Extralarge"!

by Umberto - Sunday, April 15, 2018

Climatico is also "Extralarge"!

Big hollow molds? High and heavy cakes? Just know it and Climatico can also be made for the "big sizes" ... When customers want customizations, we have fun! #chocolateforall

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