by Umberto - Monday, February 3, 2025
Our inimitable course dedicated to the transformation of cocoa into chocolate returns from 17 to 19 February. Since 2011, exported to four continents, the "bean to bar" with Fbm is not only teaching but also suggestions, contacts, solutions that we have learned ourselves with more than 1100 customers around the world. We look forward to seeing many of you again!
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by Umberto - Friday, January 31, 2025
In Amsterdam where Fbm has always been present for Chocoa since the first edition and this year we will also be with Rollermac Boscolo. From Unica with the automatic mold loader to Ninja Kid via the Rollerroast 5 and Rollerchocosweet 3. We are waiting for you at stand C4!
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by Umberto - Friday, January 31, 2025
Testing the production of "Dubai chocolate" in our Fbm Area with Maestria, K 300, Flipper e Clima 100 is the best thing to understand how to automatically produce the most viral bar in the world.
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by Umberto - Friday, January 31, 2025
Producing your own chocolate in our Bean to bar Area and purchasing the complete line of Sting presses is the best way to understand how to transform cocoa into chocolate by hand.
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by Umberto - Thursday, January 30, 2025
Fabien, an expert chocolatier who has embraced Fbm technology for years. Started with Duplica and Proxima to arrive at artisanal chocolate with Rumbo...
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by Umberto - Thursday, January 30, 2025
Another happy Compatta customer who decided to complete part of his production with Rumbo Kid.
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by Umberto - Thursday, January 30, 2025
And as often happens, some exhibited machines do not return to Fbm and thus Proxima remains in France....
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by Umberto - Wednesday, January 29, 2025
And after the "one-shot" Duplica line, we meet again for Proxima.
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by Umberto - Wednesday, January 29, 2025
Even those who use biscuit pourers are growing and so the arrival of Sintesi is planned.
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by Umberto - Wednesday, January 29, 2025
Yes, the beauty of the events is also seeing the gratitude of customers like those who use Maestria and Climatico and have productivity, consistency and, when needed, quick service.
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