A historic French chocolate company that twenty years ago had choised Fbm to produce chocolate with models with antique chocolate molds made in aluminum has choised to remained still with us.
Before the new choice of partner, tempering machine manufacturer, have occurred several competing specifications and then they are still with us enjoying the greater accuracy of our Maestria for tempering chocolate.
Being a factory made of a lot of people inside they have appreciated the opportunity to set the weekly program of production and store the temperatures of different blends of chocolate that they will do thanking our electronica dedicated.
They have seen that the old system with the water being run to cool the chocolate had a greater inertia that caused poor precision and the system that has developed Fbm after 1997, with a gap of refrigerant gas, is more accurate to a tenth of grade (real and not set in a "conventional" way through electronic).
And then we added "mother" and "daughter" to continue doing a good job ....