Goodbye Singapore!

by Umberto - Tuesday, October 29, 2024

Goodbye Singapore!

Last image of our working group in Singapore. Thanks to everyone and see you soon in Jakarta where RumboKid, Grindgo, Kleego and Compatta will arrive for the inauguration of the Indonesian Bean to bar Area!

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More happy faces in Singapore!

by Umberto - Monday, October 28, 2024

More happy faces in Singapore!

From Jakarta to Proxima and Rumbo after we helped start the bean to bar chocolate production almost ten years ago again thanks to our bean to bar courses and Fbm technology.

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From Malaysia with Fbm for more than ten years!

by Umberto - Monday, October 28, 2024

From Malaysia with Fbm for more than ten years!

One of our historic Malaysian customers who, after Unica and Prima, added our "one-shot" Duplica.

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A "bean to bar" in the center of Milan. (Chapter 5).

by Umberto - Monday, October 28, 2024

A "bean to bar" in the center of Milan. (Chapter 5).

And once the chocolate has been obtained from the cocoa bean, the tempering and crystallization of the bars begins thanks to the modeling line with Unica, the automatic mold loading belt and the Clima 50 vertical tunnel.

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We are also in Stuttgart for Südback!

by Umberto - Monday, October 28, 2024

We are also in Stuttgart for Südback!

Yes, Fbm is also present in Stuttgart where we have already received a visit from one of the most famous German chocolatiers who produces bean to bar thanks to Ninja Kid, Grindgo and Rumbo Kid.

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A special weekend in Porto!

by Umberto - Friday, October 25, 2024

From Rumbo to Duplica, from Pann 30 to Ninja Bean. A roundup of Fbm as an antechamber for a special event. We are waiting for all those who love chocolate at Wow!


 

Fbm Asia!

by Umberto - Friday, October 25, 2024

Fbm Asia!

This Singapore exhibition also saw us busy with our GM of the Kuala Lumpur branch who manages sales and assistance for this distant part of the world. From Thailand to Malaysia, from Singapore to the Philippines, rapid and valid support for all our customers.

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Almond paste poured continuously...

by Umberto - Friday, October 25, 2024

Almond paste poured continuously...

More and more pastry chefs are avoiding the intensive production of biscuits cast with almond paste as their arms and hands suffer from the effort of extruding thousands of biscuits with the bag and they are choosing our Tower Drop "depositor" which, alone, produces trays and trays without stopping and effort.

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And Chocolat Portugal 2024 also started yesterday!

by Umberto - Friday, October 25, 2024

And Chocolat Portugal 2024 also started yesterday!

One of the most important events for "bean to bar" began last night at the Wow center in Porto and obviously Fbm couldn't miss it.

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"One chocolate is born"...

by Umberto - Thursday, October 24, 2024

Thanks to Rumbo, after the film "one star is born", we can also say "one chocolate is born"...


 
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