Compatta and dosing plate.

by Umberto - Monday, September 30, 2019

Here is a new tutorial of Compatta, our 15kg tempering machine with the dosing plate.


 

Tempering with Clima 50...

by Umberto - Monday, September 30, 2019

Tempering with Clima 50...

Fbm has always been at the forefront of technology. Even with vertical cooling, to the point that today it has three different machines for this type of technology: Clima 100, Clima 50 and, for the little ones, Micro Clima with a capacity of 40 molds.

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Special production in Armenia. (Last Chapter).

by Umberto - Monday, September 30, 2019

Special production in Armenia. (Last Chapter).

And here is the final result of this line of production of chocolate coins. After having produced the first one in 1999, and having delivered this technology to all the major producers in the last twenty years, today we have also arrived in the heart of Asia, where even here, they were able to appreciate the technology "made in Fbm".

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Italian Fbm Area. The moment of Kleego...

by Umberto - Monday, September 30, 2019

Italian Fbm Area. The moment of Kleego...

And also for the Madagascar cocoa, our Kleego is important to reduce the strong acidity and get a better chocolate...

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Cover with chocolate in the U.s....

by Umberto - Sunday, September 29, 2019

Cover with chocolate in the U.s....

In Reno, a new sweet manufacturer has chosen our coating line for its production. Once again we are loved and successful in this important market

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Another a Duplica for stuffed chocolate buttons ...

by Umberto - Saturday, September 28, 2019

Another a Duplica for stuffed chocolate buttons ...

Again one other delivery in France this week for our Duplica, "one-shot" depositor for chocolate.

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A three-meter chocolate wall in Peru...

by Umberto - Friday, September 27, 2019

Another customization of our Fluxo for a new series of stores that are expanding in Peru. A three meter high chocolate wall that slides onto the logo of the local brand...


 

Nucleo. What seemed impossible...

by Umberto - Friday, September 27, 2019

Nucleo. What seemed impossible...

Tempering chocolate and peanuts with peanut butter seemed impossible until Nucleo arrived. But dosing automatically was not so simple. But not for Fbm and not for our inimitable tempering machine Nucleo!

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Bean to bar Area. Rumbo.

by Umberto - Friday, September 27, 2019

Bean to bar Area. Rumbo.

And here is the most exciting moment of the course: Rumbo, our stone mill that starts to reduce the pre-refined cocoa nibs in a liquid cocoa mass.

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Special production in Armenia. (Chapter 5).

by Umberto - Friday, September 27, 2019

Special production in Armenia. (Chapter 5).

At the end of the long tunnel we created a die-cutter that cuts into discs that will later become...

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