Baumkuchen by Ernst Knam!

by Umberto - Saturday, June 30, 2018

Baumkuchen by Ernst Knam!

We also finish this month with a recipe from the king of chocolate .... Ernst Knam 

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Next week. All in Japan!

by Umberto - Friday, June 29, 2018

Next week. All in Japan!

Almost ended the Exhibition in Taiwan that we are ready to make a jump in nearby Japan where we will participate in the fair ....

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Happy faces in Taiwan.

by Umberto - Friday, June 29, 2018

Happy faces in Taiwan.

Again from the Exhibition in Taipei. Everywhere there are Bean to Bar that produce thanks to Fbm and in Taipei there are now several. Here is one who is now our dear "happy" customer.

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Shiny, glossy Modica's chocolate? With FBM...

by Umberto - Friday, June 29, 2018

Shiny, glossy Modica's chocolate? With FBM...

Historically, Modica's chocolate was never tempered. Both for its own working that made the process of tempering problematic and finding machines that can work a dense and complicated chocolate like the Modican was not easy. But then, it was understood that "even the eye" is important and some people in Modica have tried to make it more "stylish" thanks to the tempera. Difficult to do but not impossible. FBM has been doing so for over twenty years and today, with the new innovative technological solutions of the last few years, it has been possible to produce temperate Modican chocolate with a single operator and a complete automatic line. #chocolateforall

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Modica, automatic line for chocolate bars.

by Umberto - Thursday, June 28, 2018

Modica, automatic line for chocolate bars.

Also a chocolate legend from Modica, Antica Dolceria Bonajuto, has added other FBM to its FBM machinery park. Tempering machine, dosing machine, automatic trolley for molds and Clima 50, our vertical tunnel. It is not true that you can't temper Modica chocolate. With FBM you can!

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Here we are in Taipei.

by Umberto - Thursday, June 28, 2018

Here we are in Taipei.

First day of fair in Taiwan. Chocolatiers, cookies producers and new "chocolate makers" are also livening up this emerging market of the Far East.

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Ninja Bean also arrives in Australia!

by Umberto - Thursday, June 28, 2018

Ninja Bean also arrives in Australia!

As already mentioned, our "break cocoa" is an impressive spectacle . From Guatemala to Australia ...

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Micro Clima. The third of the FBM vertical family!

by Umberto - Wednesday, June 27, 2018

The FBM vertical tunnel has had attempts to imitate it in recent years but the original is always something unique. Also Micro Clima, the third vertical tunnel, after Clima 50 and Clima 100, is spectacular!


 

Ninja Bean in Guatemala.

by Umberto - Wednesday, June 27, 2018

Ninja Bean in Guatemala.

Just do a test with Ninja Bean and then you'll immediately fall in love. And so it what happened with the chocolate Bean to Bar to a producer from Guatemala.

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Arrived in Taiwan. Ready for FoodTech Taipei.

by Umberto - Wednesday, June 27, 2018

Arrived in Taiwan. Ready for FoodTech Taipei.

With a big jump from Cleveland, where we were last week, here we are in Taipei to continue our work together with customers, friends and fantastic chocolate producers. We are waiting for you!

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