Here it is, Nucleo!

by Umberto - Saturday, May 25, 2019

Here it is, Nucleo!

Chocolate around any kind of inclusion. Everyone's dream is to be able to temper chocolate together with any type of product. Once again, Fbm arrives first and offers everyone the opportunity to realize this dream too. #chocolateforall

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Nucleo, tried and bought.

by Umberto - Friday, May 24, 2019

Nucleo, tried and bought.

Here are some of the first owners of Nucleo, our tempering machine for inclusions.

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Nucleo. Chocolate and inclusions automatically!

by Umberto - Friday, May 24, 2019

Nucleo. Chocolate and inclusions automatically!

Again our new and special tempering machine Nucleo that can process chocolate with inclusions and deposit them automatically on the cooling tunnel belt.

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Macarons with Tower Drop.

by Umberto - Friday, May 24, 2019

Producing with our dropping machine is very simple. And the productive variety is almost endless...


 

Bignè with Tower Drop...

by Umberto - Friday, May 24, 2019

Bignè with Tower Drop...

Our bench-top dropping machine. The Bignè.

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Decomatico. The robot for your decoration...

by Umberto - Thursday, May 23, 2019

Here is our Decomatico at work. A decoration that by hand requires time and attention but which is done automatically with Decomatico. There is no need to line up the coated products and you don't even need to worry that part of the production will pass without being decorated. Fbm is always ahead in technology and even with Decomatico we are bringing 4.0 technology into the world of handcrafted chocolate.


 

Again happy faces with Fbm...

by Umberto - Thursday, May 23, 2019

Again happy faces with Fbm...

That's true, when our customers choose us, they start smile! 

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May 2014. The Fbm avant-garde has grown even more with vertical cooling. (Last Chapter).

by Umberto - Thursday, May 23, 2019

May 2014. The Fbm avant-garde has grown even more with vertical cooling. (Last Chapter).

Here ends our summary of the great innovations that Fbm has introduced into the market and which then turned out to be winners and often an attempt of imitation more or less successful. In 2014, with the first bean to bar producers who started to grow while staying in contained places, the problem of space has become important. This is how we thought of doing vertically what we had been able to do horizontally for decades. Today we have grown again, so much that we have 3 sizes of vertical tunnels. Micro Clima, Clima 50 and Clima 100. Different capacities but always the best Fbm technology.

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California. Happy faces with Fbm...

by Umberto - Thursday, May 23, 2019

California. Happy faces with Fbm...

Other happy faces with our enrobing machines and our tunnel Climatico...

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Pann 30. Pop corns and chocolate...

by Umberto - Thursday, May 23, 2019

Pann 30. Pop corns and chocolate...

With the panning machine you can coat an incredible variety of products, even the pop corns...

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