Ninja Kid in Piedmont ...

by Umberto - Thursday, July 30, 2020

Ninja Kid in Piedmont ...

Our Ninja Kid is already a hit. Tested and purchased by some "chocolate makers". Here it is with one of the new users, Piccola Pasticceria di Casale Monferrato, one of the most emerging "chocolate makers" on the Italian  market for bean to bar chocolate.

Read the rest of this entry »


 

Other friends from Spain...

by Umberto - Wednesday, July 29, 2020

Other friends from Spain...

From father to son. After many years, twenty five, one of the most famous restaurateurs in Catalonia restarted  working chocolate and go on working it with fbm

Read the rest of this entry »


 

Other happy faces in France. Taokid and Compatta...

by Umberto - Tuesday, July 28, 2020

Other happy faces in France. Taokid and Compatta...

Our new balls mill is already working by our customers. Here, in France, there is two of them, which added also our tempering machine Compacta 

Read the rest of this entry »


 

Mission accomplished...

by Umberto - Monday, July 27, 2020

Mission accomplished...

Another "happy face" in Fbm. From France to Legnano to try and buy our tempering machine and Pann 30.

Read the rest of this entry »


 

About Belgium and "bean to bar" ...

by Umberto - Monday, July 27, 2020

About Belgium and "bean to bar" ...

Here is Jonas Hoekman, one of the first "chocolate makers" who already chose Fbm technology many years ago and who has been producing "diary free" products for some years. Now Jonas is starting a new ambitious path and whoever wants information can find out more at this link: https://www.kickstarter.com/projects/jonashoekman/be-happy-belgian-organic-chocolate-and-dairy-free -alternatives

Read the rest of this entry »


 

Rumbo in Belgium!

by Umberto - Friday, July 24, 2020

Rumbo in Belgium!

Even in Belgium, in the homeland of chocolate, many artisans are abandoning commercial chocolate and starting to create their own chocolate using the stone mill, using Rumbo. The difference is total, from the flavor to the uniqueness of the chocolate, from the presentation of the laboratory to the variability of the production.

Read the rest of this entry »


 

Here is Tao Kid!

by Umberto - Thursday, July 23, 2020

Here is Tao Kid!

The world is changing rapidly and we are ready to help our customers not be surprised by the change. The spreads are something that creates a good margin but often the machinery for this production is extremely demanding for a small or medium craftsman. Now there is no longer this problem. TaoKid is the minor version of Taobroma. Ball mill with electronic programming that manages heating and cooling. Pump extremely quick and easy to clean because the recipes of a craftsman that win in the market with spreads is to have many and different recipes. Anyone wishing information can send an email to fbm@boscolo.it.

Read the rest of this entry »


 

Taobroma in Las Vegas for the best spreadable cream ever!

by Umberto - Thursday, July 23, 2020

As Jean-Marie Auboine says, our Taobroma is the solution for an infinite number of spreadable creams. Even in Las Vegas!


 

Tao Kid. Another new machine is coming soon ...

by Umberto - Wednesday, July 22, 2020

Tao Kid. Another new machine is coming soon ...

The moment is delicate and we  must all find the best means to overcome it. Fbm has often made machines before than others for its customers and never as in these months, the choice of a machine does not allow errors. After Stilosa and Ninja Kid, we have prepared a machine that allows even the smallest labs to create excellent products in a professional way. Stay tuned.

Read the rest of this entry »


 

The King of Chocolate thanks us!

by Umberto - Tuesday, July 21, 2020

For more than twenty years Ernst Knam, one of the most iconic chocolatiers on the European scene, has been working with our machines. Yesterday, with great surprise, he wanted to dedicate this story to us on Instagram. Thanks to you, Ernst!


 
 123Next