And Maestria also in Germany!

by Umberto - Thursday, March 15, 2018

And Maestria also in Germany!

Where it will support another Maestria that was delivered only a few months ago. Always with the enrobing attachment, exit section with decorator, before entering the cooling tunnel.

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And in Hungary it comes the tempering machine Maestria.

by Umberto - Thursday, March 15, 2018

And in Hungary it comes the tempering machine Maestria.

Even our Maestria with the enrobing attachment is leaving for Hungary where it arrives to coat in line with a cooling tunnel. Can we say that also this Customer already has a large number of our machines? Yes, we can say that also in this case. Maestria has 3 stages of tempering and a bowl of 60Kg. Maestria coats on a 30 or 40 cm enrobing attachment in compliance with the Customer's needs.

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Compatta also in Hungary...

by Umberto - Thursday, March 15, 2018

Compatta also in Hungary...

Again Compatta around the world. This time it arrives in a laboratory where another Prima tempering machine has been working for a few years. The confirmation that who starts with Fbm, then, can only grow...

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Even in Singapore you work with Proxima.

by Umberto - Wednesday, March 14, 2018

Even in Singapore you work with Proxima.

Jay, another chocolatier who has a series of really innovative ideas. Another great chocolate maker. Another Proxima.

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Compatta also in Belgium.

by Umberto - Wednesday, March 14, 2018

Compatta also in Belgium.

What about Confiserie Jonas? That we don't know how many Fbm has in its laboratory where it produces fantastic chocolate. The last one leaving is Compatta, continuous tempering machine with the capacity of the bowl of 15kg.

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Still Usa. A Compatta in New Jersey.

by Umberto - Wednesday, March 14, 2018

Still Usa. A Compatta in New Jersey.

There are those who continue to grow with Fbm and there are also those who start working with Fbm as this laboratory in Hackettstown, New Jersey. Continuous tempering, dosing with repetitions, night cycle to save time at the end and beginning of the day. Design, led to the achievement of processing temperatures ... in short, an Fbm.

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And another Proxima also reaches the "sisters" in Arkansas...

by Umberto - Tuesday, March 13, 2018

And another Proxima also reaches the "sisters" in Arkansas...

And yes, who starts with Fbm, then grows, grows and arrives at the third tempering machine in 4 years. It should be said that not only these tempering machines are good, but they are also good lucky charms...

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Proxima also in France.

by Umberto - Tuesday, March 13, 2018

Proxima also in France.

After various tests and checks around Europe, this French chocolatier has definitely chosen Fbm and Proxima for its award-winning chocolate.

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Proxima in Andorra...

by Umberto - Tuesday, March 13, 2018

Proxima in Andorra...

If we have many tempering machines in the Iberian Peninsula and in France, we could not not complete the geography with our 25 kg continuous tempering machine with Leds also in the State of Andorra, suspended in the French-Spanish border. Mountains, good air and a great chocolate made by Proxima.

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We are ready also in Moscow!

by Umberto - Monday, March 12, 2018

We are ready also in Moscow!

Almost finished the preparation of our Booth at Modern Bakery. We are at the Booth 75A60, Pav. 7 of Hall 5. We are waiting for you!

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