Sintesi. Endless productions...

by Umberto - Saturday, February 29, 2020

A depositor suitable for dropping "sac à poche" biscuits, "rolling pin" biscuits, liquid doughs, soft and with all kinds of inclusions.


 

Rumbo is always special...

by Umberto - Friday, February 28, 2020

Our stone mill always remains the essence of the "bean to bar". Uniqueness of production and spectacle for the eyes...


 

Here is the Austin School...

by Umberto - Friday, February 28, 2020

Here is the Austin School...

This is how the USA Fbm Area looks like in Texas!

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The "bean to bar" passes through Fbm!

by Umberto - Friday, February 28, 2020

The "bean to bar" passes through Fbm!

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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The seventh school in the world...

by Umberto - Friday, February 28, 2020

The seventh school in the world...

After the Italian, Australian, Netherlands, Thai, Colombian and American in Las Vegas, the seventh school was born in Austin.

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Compatta in Malaysia.

by Umberto - Thursday, February 27, 2020

Compatta in Malaysia.

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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Compatta in the USA.

by Umberto - Thursday, February 27, 2020

Compatta in the USA.

Our tempering machine also arrives in the United States...

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Compatta in the UK.

by Umberto - Thursday, February 27, 2020

Compatta in the UK.

Compatta is also the choice for this elegant chocolate shop in England.

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Compatta in Colombia...

by Umberto - Thursday, February 27, 2020

Compatta in Colombia...

And this time our tempering machine has the enrobing attachment with the bottom coating accessory.

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Compatta in Spain.

by Umberto - Thursday, February 27, 2020

Compatta in Spain.

Our 15 kg tempering machine was chosen by Narciso, creator of one of the most exclusive pastry shops in Alicante.

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