It's not magic ...It's true.
Fbm is this: customization, concreteness, perhaps sometimes too much, but so is Fbm.
Sometimes we forget the marketing, and this in today's world is bad, but if you have to work your chocolate in a personal way and with a level of absolute quality, then it is best that you call us.
Put the chocolate in the product? You can do ... even if the level adjustments are often not so obvious.
Put the chocolate on top? Everybody could do this ...
Being able to put the chocolate inside? It 's difficult but not impossible .... the proble is to give the right level of chocolate inside.
Put the chocolate inside and keep out the most quantity of it because you need the same quantity of chocolate inside like in the outside of the cannolo for give the space to make a room for cannoli filling?
Well, Fbm has done it for this customer in New York .
We put the cannolo on a lift to attack him with the air for keep out the most quantity of chocolate and we do this before of the cooling tunnel that give the finished cannolo with chocolate.
Production line consists in Mtr 60 with the enrobing belt of 60 cm + Cooling tunnel Climatico with 4 meters in a minute of top speed.
A multitude of Sicilian cannoli....