by Umberto - Tuesday, November 26, 2024
More "happy faces" with Rumbo Kid in Colombia!
Read the rest of this entry »
by Umberto - Monday, November 25, 2024
And you do it with Unica, our tempering machine most used by chocolate makers who shaped chocolate with Fbm.
Read the rest of this entry »
by Umberto - Monday, November 25, 2024
Also in Colombia, for Chocoshow, Fbm exhibits together with its historic retailer. Rumbo and Ninja Kid for the "bean to bar" and Pann 30 for the dragees!
Read the rest of this entry »
by Umberto - Friday, November 22, 2024
Yes, at the beginning not everyone understood it and chose to create conching in the mills or to totally eliminate this step but then education, the customers themselves, finally understood the importance of conching and the ease of managing it thanks to Kleego.
Read the rest of this entry »
by Umberto - Friday, November 22, 2024
Another chocolatier who chooses Compatta with enrobing belt for his chocolate enrobing production...
Read the rest of this entry »
by Umberto - Thursday, November 21, 2024
The story of the "bean to bar" course in November continues and here, with Rumbo, the iconic Fbm stone mill, we also create chocolate with TaoKid, our small ball mill.
Read the rest of this entry »
by Umberto - Thursday, November 21, 2024
Automating with a valid vertical tunnel is not for everyone but Clima 50 fears no comparison and this is how this American customer also chose Fbm...
Read the rest of this entry »
by Umberto - Wednesday, November 20, 2024
Congratulations to Enrico Rizzi for his new restaurant which is a real tourist attraction in the heart of the City of Fashion where craftsmanship has a special charm. From Rumbo Kid to Clima 50 via Ninja Kid and the Proxima and Unica tempering machines. Fantastic scent and style!
Read the rest of this entry »
by Umberto - Wednesday, November 20, 2024
Produced our chocolate with the addition of cocoa butter and 30% sugar thanks to our Rumbo melanger.
Read the rest of this entry »