Coating complex products is not for everyone!

by Umberto - Wednesday, March 07, 2018

Coating complex products is not for everyone!

Sometimes you have products that seem simple to coat but few people can do it. As in this case with very light and crumbly breadsticks that are likely to break or float on chocolate. Personalization remains one of the best features of Fbm and even in this case we have succeeded.

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Coating line...

by Umberto - Wednesday, March 07, 2018

Coating line...

Coating continuously with a tempering enrobing machine and a double ring cooling tunnel with humidity control. It is simple with Maestria and Climatico.

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Our travel reports on P.I. continue.

by Umberto - Wednesday, March 07, 2018

Our travel reports on P.I. continue.

Now more and more people appreciate and follow the International Pastry Book of stories and reports written by Umberto in which he talks about chocolate in the world, bean to bar and travels to meet "bean to bar" producers in every corner of the world. In issue 298, just published, Umberto tells about "bean to bar" chocolate produced by an engineer from South Africa.

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Drawing with Tower Drop!

by Umberto - Tuesday, March 06, 2018

Drawing with Tower Drop!

Our bench-top dropping machine is not only very productive, but also has a simple software that drives our customers to invent really surprising cookie designs. Here is one of these, a real flower of sweetness.

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Produced with Tower Drop..

by Umberto - Tuesday, March 06, 2018

Produced with Tower Drop..

Another of our bench machinery. But this time it is Tower Drop, our ductile dropping machine, quick and easy to clean.

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Produced with Aura...

by Umberto - Tuesday, March 06, 2018

Produced with Aura...

Even in Pavia, chocolate is processed with our tempering machines. And even the small bench tempering machine is very productive!

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Next Exhibition: Modern Bakery in Moscow.

by Umberto - Monday, March 05, 2018

Next Exhibition: Modern Bakery in Moscow.

Yes, next Monday we will show again our machinery and this time we will go back to Russia, in Moscow, at the Booth 75A60 of the Pavilion 7, Hall 5 where we expect a lot of friends and customers.

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While in Abruzzo Prima works chocolate molds...

by Umberto - Monday, March 05, 2018

While in Abruzzo Prima works chocolate molds...

And Prima is also a modern tempering machine. With electronic dosing system and with the possibility of automatic repetitions of the same quantity of chocolate. It is a continuous tempering machine with 2 sections of independent processing and with the LEDs for driving and reaching temperatures. Perfect also for the processing of Easter as it is already producing in Central Italy.

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Also in Massachusetts you coat with Prima...

by Umberto - Monday, March 05, 2018

Also in Massachusetts you coat with Prima...

High level chocolate. Products with raw materials of absolute excellence. Processing with Fbm. Even our Prima has a highly professional enrobing attachment in which there are 3 independent engines that allow perfection with every raw material and with every type of chocolate.

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And Compatta arrives in London ...

by Umberto - Sunday, March 04, 2018

And Compatta arrives in London ...

Still UK and again Fbm. Our 15 kilos of bowl continiuos tempering machine, Compatta, is leaving for one of the most emerging chocolate makers in London.

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