by Umberto - Thursday, April 30, 2015
Here is the recipe of April:
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by Umberto - Wednesday, April 29, 2015
Sintesi's job in Lula, in the heart of the magic Sardinia!
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by Umberto - Tuesday, April 28, 2015
And Prima with the enrobing belt has been the choice of this French Chef who launched their own personal pie in the Hong Kong market, and now it will cover with with chocolate thanks to our machine!
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by Umberto - Monday, April 27, 2015
The Unica, tempering 3-stage, are also coming to Shanghai! After some tests and some comparisons, a major Chinese company has chosen our tempering machine of 25 kg for chocolate production. A little over than a week since the beginning of Hofex, trade fair in Hong Kong, we could not have a better prelude ...
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by Umberto - Sunday, April 26, 2015
Unica, the sister of Proxima, also this 25 kg of bowl, with the bain-marie system for heating, with three stages of tempering curve and "from beans" upgrade has been still chosen by another chocolate maker of New York! Fbm NOT builds machines for their assembly lines trying to arrange several features for everyone, but builds different machines made according the production needs of all the different chocolate manufacturers customers in the world.
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by Umberto - Saturday, April 25, 2015
Not only the look and all the possibilities of adjustment to find the best condition to work with your chocolate. The real reason Proxima arrives also to this costumer of Seville is the flow of chocolate that comes out from the spout. Outside of words and slogans related to marketing that some manufacturers of machines continue to tell, the productivity of a machine arrived only from the amount of chocolate that comes out of the pipe ... and Proxima, like all other continuos tempering machines built by Fbm, is not afraid in front of any comparison practical and real!
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by Umberto - Friday, April 24, 2015
"What is this hell's Pastry!" This is the new Tv series of Ernst Knam! And in this new series, sometimes, even Fbm will go to the rescue of some chefs that wish to have a good "make up" ...
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by Umberto - Thursday, April 23, 2015
Prima and Compatta with the same enrobing belt? Yes, in Bergamo, we did this too!
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by Umberto - Wednesday, April 22, 2015
Here are some biscuits made by Tower Drop last week in Cortina.
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by Umberto - Tuesday, April 21, 2015
The macarons did not mate in origin ... This is how they created the French macarons before inserting the cream for mating occurred in recent decades. Also this Biscotteria French chose Sintesi but with the table for plates of 600 millimeters.
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