by Umberto - Thursday, March 10, 2022
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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by Umberto - Tuesday, February 8, 2022
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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by Umberto - Tuesday, November 2, 2021
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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by Umberto - Friday, October 15, 2021
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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by Umberto - Friday, July 23, 2021
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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by Umberto - Wednesday, July 7, 2021
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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by Umberto - Wednesday, May 26, 2021
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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