UK. Clima 100, a mountain of chocolate bars.

by Umberto - Monday, April 16, 2018

UK. Clima 100, a mountain of chocolate bars.

Still "from bean to bar" but with really important numbers. Here is our Clima 100 that has been working continuously for a few years to produce a monstrous number of artisan chocolate bars!

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Costa Rica. From tree...

by Umberto - Monday, April 16, 2018

Costa Rica. From tree...

... To bar. This is the result obtained in the plantation of this Italian client who moved to Costa Rica and started producing chocolate with us.

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In Costa Rica for cocoa and chocolate...

by Umberto - Monday, April 16, 2018

In Costa Rica for cocoa and chocolate...

Very welcome visit to our Headquarters in Legnano by Marco, an Italian who has been living in Costa Rica for twenty years. In the last few years he has bought and started cultivating a cocoa plantation. And from here, he started producing chocolate with Fbm. The process is expanding and Fbm is always with him!

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Climatico is also "Extralarge"!

by Umberto - Sunday, April 15, 2018

Climatico is also "Extralarge"!

Big hollow molds? High and heavy cakes? Just know it and Climatico can also be made for the "big sizes" ... When customers want customizations, we have fun! #chocolateforall

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Climatico. Under zero.

by Umberto - Saturday, April 14, 2018

Climatico. Under zero.

Fbm is the best "technological tailor" to "dress" all those who work chocolate and the compound. Thus, when the cake maker uses a substitute that is not spoiled by negative temperatures but, on the contrary, requires them to achieve greater productivity, Fbm manages to design a customized overcoat line with a cooling tunnel that reaches temperatures below zero and speeds up the process or production. Another demonstration of how good it is for us to go beyond the standard together with our most demanding customers! #chocolateforall

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Monday, the Bean to Bar Area returns!

by Umberto - Friday, April 13, 2018

Monday, the Bean to Bar Area returns!

Again our flagship. Again bean to bar chocolate made in Fbm. The course at our Bean to Bar Area is almost a trend. On Monday we will again produce chocolate and this time the origin of cocoa will be a surprise. Stay tuned. #chocolateforall.

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And after a Climatico, another one it always comes!

by Umberto - Friday, April 13, 2018

And after a Climatico, another one it always comes!

Our cooling tunnel for coated products is really special. It has no air that arrives directly on the product. It has a diffusion chamber that prevents the aggression of the crystallization process by the air. It has lids that rise with a single "click". It is so special that when a customer starts with the first one, after a while, he immediately buys a second one!

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And near Paris, you produce with Prima, the small enrobing machine!

by Umberto - Friday, April 13, 2018

And near Paris, you produce with Prima, the small enrobing machine!

Yes, coating with a tempering machine with the working bowl of 10kg does not seem simple, but if you use an enrobing attachment with 3 separate engines, the coating is professional and stylish!

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Near Grenoble, the third Maestria arrives!

by Umberto - Friday, April 13, 2018

Near Grenoble, the third Maestria arrives!

After 2 Maestria45Kg and a Proxima25Kg, another Maestria is coming to Grenoble. But this is our Maestria with Leds, 3 stages of control of chocolate tempering and a 60kg melting bowl.

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France. Prima, the smallest continuous enrobing machine...

by Umberto - Thursday, April 12, 2018

France. Prima, the smallest continuous enrobing machine...

Again in France and again with Fbm and another trans-Alpine chocolatier. Coating with a continuous tempering machine with the capacity of the working bowl of only 10Kg? You can do it with Prima and, now, also in Asnieres-sur-Siene...

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