Waiting for the Carnival...

by Umberto - Tuesday, February 5, 2019

In Milan waiting for the Carnival with the "Chiacchiere" and testing the decorator with Maestria and Climatico...


 

Michelin-rated restaurants...

by Umberto - Tuesday, February 5, 2019

Michelin-rated restaurants...

And obviously our tempering machines also enter in the kitchens of the best restaurants...

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Prima in Brescia!

by Umberto - Tuesday, February 5, 2019

Prima in Brescia!

Its productivity, ease of use thanks to an electronic card that helps the user and avoids errors of inexperience and the professional enrobing attachment are the summary of the success of our 10 kg continuous tempering machine.

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Prima, the tempering machine for pastry shop...

by Umberto - Tuesday, February 5, 2019

Prima, the tempering machine for pastry shop...

Also in Termini Imerese, in Palermo...

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Tempering the two-ingredient chocolate with the semi-empty bowl...

by Umberto - Monday, February 4, 2019

... it is not for everyone but Fbm has the technology and besides the words and slogans that everyone can say, it is a guarantee not only for two-ingredient chocolate but also for two-ingredient chocolate with unrefined sugar. This is why our favorite "hastag" is #chocolateforall...


 

In Forlì also the pastry shops choose Fbm...

by Umberto - Monday, February 4, 2019

In Forlì also the pastry shops choose Fbm...

Not only those who produce at industrial level choose Fbm, but also the pastry shops that produce hand-decorated eggs use our technology.

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New line for eggs in Forlì...

by Umberto - Monday, February 4, 2019

New line for eggs in Forlì...

After twenty years, those who have used our production line for eggs and hollow chocolate bodies, continue with a new line of Fbm. We not only work and give a great service but ... we also bring luck!

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Chocoa, the appointment for the European bean to bar ...

by Umberto - Sunday, February 3, 2019

Chocoa, the appointment for the European bean to bar ...

Since the birth of Chocoa, Fbm has been present. The most important event for the "bean to bar" in Europe. We will be there again this year and will bring, in addition to our "classics", other technology for the best "chocolate makers".

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Fbm and customers. A special relationship ...

by Umberto - Saturday, February 2, 2019

Fbm and customers. A special relationship ...

Something more about satisfactions. Receiving an historic Spanish chocolate maker, inviting him to our Bean to bar Area of Legnano and being chosen for the advice and parameters best suited to their reality, is something that allows you to create a special relationship that goes beyond the appearance of commercial numbers. This is what we like ...

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Small, great satisfactions...

by Umberto - Friday, February 1, 2019

Small, great satisfactions...

Sometimes we receive gratitude mails or compliments on our technology and our service. Sometimes it happens to receive beautiful compositions of pralines like these. Thanks to everyone and we will continue to always give the best.

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