France. Ninja bean and Unica.

by Umberto - Monday, June 18, 2018

France. Ninja bean and Unica.

Who has Fbm continues with Fbm. Once again it is so. Still with us and this time for Ninja Bean and our Unica to produce bean to bar.

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Tempering with Unica.

by Umberto - Monday, June 18, 2018

Tempering with Unica.

Now it is a real celebrity for the "chocolate makers" from all over the world. Our tempering machine with the "upgrade" for artisan chocolate. Obviously our Bean to Bar Area also tempers chocolate with her...
 

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Fbm Usa is born.

by Umberto - Sunday, June 17, 2018

Fbm Usa is born.

Now USA is one of the most important markets for Fbm. Since 2011 we have provided almost all the new American chocolate makers, pioneers of one of the most fascinating food movements of this century. Since 2015 we have a Chocolate School in Las Vegas. For years we are in the market with 3 sales/aftersales networks and now the need of our partners is to be supported directly on site. At the RCI exhibition in Cleveland, we will present our new headquarters and our new structure with Fbm Usa, the organization and the new surprising and increasingly useful services that we will offer in American country.

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Ready for Cleveland!

by Umberto - Saturday, June 16, 2018

Ready for Cleveland!

Another event for Fbm and again in the US. After a few days left the United States after the course in the school of Las Vegas, we are still in America for RCI, one of the most important events dedicated to pastry. We are waiting for you at booth 515-517.

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A new "Bean to Bar" in Zurich (last chapter): other happy faces!

by Umberto - Friday, June 15, 2018

A new "Bean to Bar" in Zurich (last chapter): other happy faces!

Years ago we started with the first bean to bar producer in the US. Then we reached at least one producer on every continent. Then the first hundred B2B companies in the world. Then, 200 and then 300. Switzerland has always remained "neutral" until recently, while now, for a few months, there are also 3 other bean-to-bar chocolate producers here who want to explain in Switzerland that chocolate can also be 2 ingredients-chocolate. Always with us. Always happy faces!

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Bean to Bar Area. Kleego.

by Umberto - Friday, June 15, 2018

Bean to Bar Area. Kleego.

After Rumbo, after creating our chocolate with our ingredients, we must decide how to elevate its taste. Kleego is the right machine for this.

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A new "Bean to Bar" in Zurich (Chapter III): perfection and simplicity.

by Umberto - Friday, June 15, 2018

A new "Bean to Bar" in Zurich (Chapter III): perfection and simplicity.

Here we are with our most famous line of bars in the world! Also in Zurich and for this bean to bar chocolate producer, the production of bars takes place automatically thanks to our Maestria, our mould loader and our Clima 50, a vertical tunnel that many also try to imitate but the yield and the Fbm's reliability is something unique...

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Wire cut system with Tower Drop...

by Umberto - Friday, June 15, 2018

Wire cut system with Tower Drop...

The beauty of our bench-top dropping machine is that it can produce 3 different types of biscuit. Hard dough. Soft dough. Biscuit with wire cut system like these...

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Bean to Bar Area. Here we are with Rumbo.

by Umberto - Thursday, June 14, 2018

Bean to Bar Area. Here we are with Rumbo.

We start mixing the ingredients for our chocolate. Let's start with the cocoa liquor, to which we have to reduce the consistency and make it almost impalpable.

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A new "bean to bar" in Zurich (Chapter II): Kleego and Maestria...

by Umberto - Thursday, June 14, 2018

A new "bean to bar" in Zurich (Chapter II): Kleego and Maestria...

Like in every good artisan chocolate workshop, the conching machine and the tempering machine dedicated to 2 ingredients-chocolate are "must"...

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