TaoMax in Thailand...

by Umberto - Monday, April 29, 2024

TaoMax in Thailand...

Here too, as in Uruguay, after Rumbo, Proxima and some Taobroma, here comes TaoMax!

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TaoMax in Uruguay....

by Umberto - Monday, April 29, 2024

TaoMax in Uruguay....

After Unica, Climatico and our Tank K 200, after the classic bean to bar line, here comes TaoMax to speed up the production of this "chocolate maker" in Uruguay.

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"Rumboland" in Lille...

by Umberto - Wednesday, April 24, 2024

Producing chocolate with stone mills that DO NOT have bowls that rotate and ENDANGER safety of the users is only possible with Rumbo. Then, also having the possibility of using hot air, you also start to conch. And so in Lille we have arrived at a real "Rumboland".


 

Fbm's "bean to bar" in the best restaurant in the world!

by Umberto - Wednesday, April 24, 2024

Fbm's "bean to bar" in the best restaurant in the world!

Yes, even in the very famous Central Restaurante in Barranco, Peru, voted the best restaurant in the world in 2023 by the English magazine Restaurant, "bean to bar" chocolate is produced with Fbm. From Ninja Kid to Rumbo Kid for elite production with one of the best cocoa in the world.

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Finished another "bean to bar" course...

by Umberto - Wednesday, April 24, 2024

Finished another "bean to bar" course...

And the April course is also over. From Ninja Bean to Unica to fully understand the path of every important stage of chocolate transformation and composition. Thanks to all the participants and see you at the next course in May!

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Ninja Bean in Dubai. 24 hours a day...

by Umberto - Tuesday, April 23, 2024

Seven days out of seven. When it comes to solid and valid technology, Fbm is there. Ninja Bean has been breaking and cleaning African cocoa for months without stopping and this must always be remembered when looking for "bean to bar" machinery...


 

Bolivia. Enrobing line.

by Umberto - Tuesday, April 23, 2024

Bolivia. Enrobing line.

Maestria and Climatico are part of a snack coating line in La Paz, the capital of Bolivia where they use real chocolate.

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Bean to bar Area. Tempering with Unica.

by Umberto - Tuesday, April 23, 2024

Bean to bar Area. Tempering with Unica.

And after having refined and conched the chocolate, here we are creating our tempered bars with Unica, the other iconic actress of our "bean to bar" course in the Fbm Area of Legnano.

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Tree to bar in Mexico...

by Umberto - Monday, April 22, 2024

Tree to bar in Mexico...

Where cocoa is transformed into chocolate thanks to our technology. Rumbo, Proxima & C. are partners of this beautiful artisan reality.

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Paraguay. "Bean to bar" pride...

by Umberto - Monday, April 22, 2024

Paraguay. "Bean to bar" pride...

And after Ninja Kid and Rumbo, here comes an automatic line with Unica, mold loader and dedicated dosing plates. Even in Paraguay, the happy faces that produce bean to bar chocolate continue to grow together with Fbm.

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