The three sisters...

by Umberto - Wednesday, April 04, 2018

The three sisters...

Two Compatta and one Prima. One for each color. And also in Umbria you continue to work chocolate with Fbm.

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Even Estella, judge of Bake Off Israel!

by Umberto - Wednesday, April 04, 2018

Even Estella, judge of Bake Off Israel!

Already, even the best pass from Fbm to understand and know the "bean to bar". Chocolate is produced and is not found in nature. Chocolate is also produced by hand. Just a few days ago, we had the visit of Estella who, besides being a judge of Bake Off, is also an established Chef and Professor at her school.

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Quadro is also Quadro 50!

by Umberto - Wednesday, April 04, 2018

Quadro is also Quadro 50!

Always with the same concept of Quadro 10, the bowl of 50 is supported by major production components, maintaining the same peculiarities. Once again, Fbm wants to offer everyone the opportunity to work with chocolate in the most suitable way for each processing. Besides the continuous tempering machines, there are also the static tempering machines that Fbm has been producing for some time. #chocolateforall.

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Quadro. Also in Oceania.

by Umberto - Tuesday, April 03, 2018

The Fbm tempering machines are not only continuous but can also be static. Here we have some that are about to arrive in faraway Australia. Quadro is a batch tempering machine that is ideal for the tempering of chocolate of small production capacities or with complex ingredients for a continuous tempering machine. Inclusions in large quantities, disintegrating ingredients for the same chocolate and the solution is called Quadro.


 

Small chocolate factory in Ivory Coast (Chapter IV).

by Umberto - Tuesday, April 03, 2018

Small chocolate factory in Ivory Coast (Chapter IV).

Here we are with the Italian managers of the small Ivorian chocolate factory. Francesca and Leone, from Milan who moved to this area to help the weakest and to grow a small scale economy dedicated to chocolate. Here, they pose with our Winnower, after having cracked and cleaned the cocoa.

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After Fabex in Tokyo, we go to FHA in Singapore.

by Umberto - Tuesday, April 03, 2018

After Fabex in Tokyo, we go to FHA in Singapore.

From the 24th to the 27th of April, we will be at FHA also in this edition. And this year we also bring some bean-to-bar machines, since in this area too, there are now many friends and customers who are developing the market of artisan chocolate.

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Another vertical cooling tunnel for moulds. Another Clima 100 ...

by Umberto - Monday, April 02, 2018

Another vertical cooling tunnel for moulds. Another Clima 100 ...

... is leaving from our factory! 4 lifts, 7 molds per minute and a production of up to 1200 chocolate bars every hour. This is our Clima100!

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Small chocolate factory in Ivory Coast. (Chapter III)

by Umberto - Monday, April 02, 2018

Small chocolate factory in Ivory Coast. (Chapter III)

Just outside Abidjan, in a beautiful structure of Gran Bassam, a small chocolate factory "from bean to bar" is growing and this too has the technology of Fbm.

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Some gifts from Hawaii...

by Umberto - Monday, April 02, 2018

Some gifts from Hawaii...

After the visit of some of our Hawaii customers. Chocolate, cocoa, sweets and coffee. Not all produced with Fbm but more than half comes with our technology.

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Happy Easter!

by Umberto - Sunday, April 01, 2018

Happy Easter!

Happy Easter everyone! This year we have chosen a creation by Ernst Knam, the King of chocolate on Real Time Television and Judge of Bake Off Italy, who will soon return to our Chocolate School for other classes.

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