by Umberto - Friday, February 28, 2020
This is how the USA Fbm Area looks like in Texas!
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by Umberto - Friday, February 28, 2020
Not only technology but also knowledge, experience, tricks and countless concepts of bean to bar chocolate are found with Fbm. Hundreds and hundreds of producers all over the world have chosen Fbm to start, win and continue to grow in this market which remains one of the few opportunities to change their profession.
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by Umberto - Friday, February 28, 2020
After the Italian, Australian, Netherlands, Thai, Colombian and American in Las Vegas, the seventh school was born in Austin.
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by Umberto - Thursday, February 27, 2020
The week ends in the Academy in Kuala Lumpur where, also here, our "super" tempering machine with the enrobing attachment was used...
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by Umberto - Thursday, February 27, 2020
Our tempering machine also arrives in the United States...
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by Umberto - Thursday, February 27, 2020
Compatta is also the choice for this elegant chocolate shop in England.
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by Umberto - Thursday, February 27, 2020
And this time our tempering machine has the enrobing attachment with the bottom coating accessory.
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by Umberto - Thursday, February 27, 2020
Our 15 kg tempering machine was chosen by Narciso, creator of one of the most exclusive pastry shops in Alicante.
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