Rumbo in Canada...

by Umberto - Friday, May 31, 2024

Rumbo in Canada...

Not only Italy and Europe, another Rumbo has just arrived in Canada...

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Another Italian who chooses Fbm for his "bean to bar"...

by Umberto - Thursday, May 30, 2024

Another Italian who chooses Fbm for his "bean to bar"...

Again Fbm and again Rumbo also from Bagai, a new emerging Italian bean to bar chocolate producer.

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Bean to bar Area. Unica and the tempering of the chocolate...

by Umberto - Thursday, May 30, 2024

Bean to bar Area. Unica and the tempering of the chocolate...

Unica, our tempering machine created specifically for "bean to bar" chocolate and during the course you can better understand the differences between Unica and other tempering machines for more commercial chocolate.

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Spring. The pralines and filled bars...

by Umberto - Thursday, May 30, 2024

Spring. The pralines and filled bars...

And here is the special offer also for production with "one-shot" technology. From Duplica to Duplimax and from Elevation to Clima 50, the time has come to automate that production process that requires time, attention and continuity, just like our "one-shot" lines.

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Panning machines for sugar and chocolate...

by Umberto - Wednesday, May 29, 2024

And now some technologies from Rollermac, a company that has just joined our group, are starting to enter the Fbm Area. Here are the Rollerchoco15, Rollerchoco3 and Rollerchocosweet15


 

Bean to bar Area. Discover the importance of conching...

by Umberto - Wednesday, May 29, 2024

Bean to bar Area. Discover the importance of conching...

With Kleego we experiment with different types of conching and appreciate the possibility of choosing the taste and level of acidity of our chocolate.

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Spring. Even modeling chocolate...

by Umberto - Wednesday, May 29, 2024

Spring. Even modeling chocolate...

Even modeling chocolate can become an opportunity for our friends and customers thanks to this special Spring offer. From Unica to Elevation and from Maestria to Clima 50 with the belt for automatic dispensing of moulds.

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Bean to bar Area. Refining and blending our chocolate...

by Umberto - Tuesday, May 28, 2024

Bean to bar Area. Refining and blending our chocolate...

Together with cocoa, sugar is added to our iconic Rumbo...

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Spring. Thinking about enrobing.

by Umberto - Tuesday, May 28, 2024

Spring. Thinking about enrobing.

Always our special offers and these concern Climatico, our horizontal tunnel, powered either by Proxima or by Maestria.

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Producing Sardinian ladyfingers without stopping...

by Umberto - Monday, May 27, 2024

Sintesi is fed automatically and you just need to insert the trays and take them back to load them into the oven. Without ever stopping...


 
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