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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Bean to bar Area. Conching is very important...

by Umberto - Monday, April 22, 2024

Bean to bar Area. Conching is very important...

Some who start making chocolate at home don't understand the importance of conching. Others think that the mill can conch but it is during the course that everyone can savor the importance of conching and Kleego which modifies the taste of the chocolate and let the chocolatier puts their "signature" on their product.

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Donut-shaped biscuits...

by Umberto - Friday, April 19, 2024

You can pour donut-shaped biscuits with Sintesi either with the angled nozzle and the round mold or... stay tuned!


 

Refining with the ball mill...

by Umberto - Friday, April 19, 2024

Refining with the ball mill...

During our "bean to bar" course we want to introduce our students to refining also with the ball mill, TaoKid, in order to understand all the differences between stone refining and ball refining.

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Bean to bar Area. Refine the cocoa with the stone mill.

by Umberto - Friday, April 19, 2024

Bean to bar Area. Refine the cocoa with the stone mill.

The "bean to bar" course continues with the result of stone refining thanks to Rumbo, our iconic stone mill!

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A magical touch in the shop...

by Umberto - Thursday, April 18, 2024

Minimono is the best solution for any ice cream shop in the world. Dedicated CPU that helps the operator in all the delicate steps that chocolate requires, pedal for dosing and the magic enters the shop...


 

When the biscuit has a hole...

by Umberto - Thursday, April 18, 2024

When the biscuit has a hole...

Produced with Sintesi, these biscuits can have a hole but, by removing the central "core" from the mould, they can also be whole. Creative magic of Fbm!

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