Kuala Lumpur. Mini Mono under the working bench...

by Umberto - Monday, May 6, 2019

Kuala Lumpur. Mini Mono under the working bench...

Our little melters arrive far away, up to Malaysia!

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May '99 - May '19. The Fbm avant-garde began in Verona. (First Chapter).

by Umberto - Sunday, May 5, 2019

May '99 - May '19. The Fbm avant-garde began in Verona. (First Chapter).

At Siab of Verona in 1999, Fbm presented the first table top dropping machine for biscuits. No one had thought of it even though the idea was simple and under the eyes of everyone but, at the presentation, almost all the detractors and competitors said it was an extravagance of a young entrepreneur without future. Immediately after a few months, the first began to make a similar machine and, within ten years, everywhere in Italy, abroad, Eastern Europe as well as in South America, almost all were making copies of Evoluzione 400, the mother of current Tower Drop. Since then Fbm and that young and extravagant entrepreneur named Umberto Boscolo have made many other innovations in the biscuit sector and, even more, in that of chocolate. In the coming days we will tell them because it is important to take credit as it is important to continue to deserve them. To remember that fantastic May of twenty years ago, Fbm will present other incredible innovations in this May 2019 and, maybe this time, they will not be so simple to imitate. Here is the very first Evolution of 1999. Continues...

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Compatta in Miami!

by Umberto - Saturday, May 4, 2019

Compatta in Miami!

Already at work in a laboratory dedicated to chocolate in Florida. As can also be seen from the photo, Fbm has two separate, important and real circuits that guarantee a delta between melting and tempering. #chocolateforall

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The macaron with Tower Drop. Pink, soft and delicious...

by Umberto - Friday, May 3, 2019

Here is the production we did a few days ago with our table top dropping machine, Tower Drop.


 

Climatico in Guatemala!

by Umberto - Friday, May 3, 2019

Climatico in Guatemala!

Always in the home of the Maya. But this time in Guatemala City.

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We remain in Mexico. And we still work with another "Bean to Bar"!

by Umberto - Friday, May 3, 2019

We remain in Mexico. And we still work with another "Bean to Bar"!

Another Mexican customer and another new "chocolate maker" who chooses Fbm technology for its own chocolate!

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Coated breadsticks in Mexico...

by Umberto - Friday, May 3, 2019

Coated breadsticks in Mexico...

When we say the hashtag #chocolateforall, it is more than just a slogan. Even in Mexico!

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Customizations. Fbm has an another cut above...

by Umberto - Thursday, May 2, 2019

Customizations. Fbm has an another cut above...

Sometimes, it happens that there are customers who demand customizations as a longer exit section of the enrobing attachment on a standard tempering machine like Proxima. No problem with us...

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From Tree to Bar in Ivory Coast.

by Umberto - Thursday, May 2, 2019

Here is what was born thanks to Don Ciotti, Abel Community and, in our small, also Fbm. 


 

A couple of Rumbo Kid in Spain!

by Umberto - Thursday, May 2, 2019

A couple of Rumbo Kid in Spain!

The bean to bar in Spain is more and more addictive. Handcrafted chocolate is increasingly appreciated by the local market to the point that it has become a necessary feature to create "gap" with commercial chocolate.

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