American Fbm Area. Vary the taste of bean to bar chocolate...

by Umberto - Friday, May 10, 2019

American Fbm Area. Vary the taste of bean to bar chocolate...

Even in Las Vegas we arrived at the decisive moment for our production. Calibrate and decide together with the students the taste of our chocolate. With Kleego, with some set variations, we can finally decide how our chocolate should be.

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Italian Fbm Area. Kleego time...

by Umberto - Friday, May 10, 2019

Italian Fbm Area. Kleego time...

Taste time. Elevate or stabilize the taste of our chocolate? Kleego takes care of it in our Legnano course dedicated to the bean to bar.

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Customizations? We love them...

by Umberto - Friday, May 10, 2019

Customizations? We love them...

Here is a new Unica in departure. A demanding customer required a plexiglass cope to create a stable atmosphere in the coating section and a two-meter long exit section of the enrobing attachment with lifting system. And with much pleasure, we have satisfied him.

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Proxima in Denmark...

by Umberto - Friday, May 10, 2019

Proxima in Denmark...

Even in the north of Europe our 25 kg continuous tempering machine with led is apreciated...

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Proxima in Japan.

by Umberto - Thursday, May 9, 2019

Proxima in Japan.

Attention to the particular and care to the detail are typical of the Japanese mentality. Also for this reason some Proxima are leaving for Japan...

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Sting. The bench-top press for cocoa butter.

by Umberto - Thursday, May 9, 2019

Sting. The bench-top press for cocoa butter.

Here is the first news of Fbm for this historic month of May. All the small and medium "chocolate makers" who want to add cocoa butter to their chocolate, are forced to go back to buying commercial butter or buying very expensive presses. Sting is a small press that produces only a few kilos of butter a day but that allows total control of the product autonomously.

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American Fbm Area. American Rumbo...

by Umberto - Thursday, May 9, 2019

American Fbm Area. American Rumbo...

Even in Las Vegas, with a few hours of delay because of the time zone, Rumb's moment has arrived!

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Italian Fbm Area. Rumbo's moment.

by Umberto - Thursday, May 9, 2019

Italian Fbm Area. Rumbo's moment.

And like in every course, even this time we create our chocolate thanks to our melangeur Rumbo.

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May 2003. The Fbm avant-garde continued with the removable screw pump. (Second Chapter).

by Umberto - Wednesday, May 8, 2019

May 2003. The Fbm avant-garde continued with the removable screw pump. (Second Chapter).

In 2003, we invented the first tempering machine with a removable screw pump. We created it for a customer near us, in the Varese area. Then, even this has been copied by almost all our competitors, so much that some say they did it first. Our screw pump is made of steel coated with a resin to maintain the thermal insulation necessary in the chocolate tempering process. If someone tells you that Fbm has a plastic screw pump, explain that this is not the case and ask for the weight of a steel screw pump and that of an Fbm screw pump. Even we, until the mid-1990s, made the screw pump only in steel but then progress progressed and not everyone understood it. Anyway, who knows how the Fbm plastic weighs more than their steel...

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Something is changed...

by Umberto - Wednesday, May 8, 2019

Something is changed...

Like the famous film, even in the world of the bean to bar something will soon be changed. Here is the first of the news that are missing in the market of international chocolate makers. Follow us...

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