Waiting for Halloween...

by Umberto - Friday, October 30, 2020

A series of spiders facing the Maestria chocolate waterfall. Here's how they prepare for Halloween in the Cerdini Atelier...


 

One, two and now the third!

by Umberto - Friday, October 30, 2020

One, two and now the third!

Here is another happy face of Fbm. He started with us a few years ago, he has continued and now he is able to complete the three chocolate colors with the Compatta tempering enrobing machine!

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Not only chocolate...

by Umberto - Thursday, October 29, 2020

Grindgo and Tao Kid. Using hazelnuts already broken with Ninja Kid, here is our hazelnut cream created in a short time thanks to Grindgo and Tao Kid, our new and revolutionary ball mill equipped with a series of great technological innovations. Anyone wishing to discover them, do not hesitate to send an email to fbm@boscolo.it and we will be happy to share them!


 

Craft chocolate also arrives in Amman.

by Umberto - Thursday, October 29, 2020

Craft chocolate also arrives in Amman.

From coffee, produced from the seed, to chocolate. The step is simple and natural just like choosing Fbm to produce chocolate in Jordan.

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A shipment of Prima headed for Japan!

by Umberto - Wednesday, October 28, 2020

A shipment of Prima headed for Japan!

In order not to lose old habits, we are completing the testing of another large number of tempering and coating machines headed to Japan. In the end, chocolate always wins and, with it, even Fbm technology continues to give guarantees to its customers. Prima was the first small capacity continuos tempering machine with enrobing belt created on the market and has existed since 2005. Another innovation that, later, some have tried to imitate but, as our Japanese customers know well, the original is always something special.

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A cargo of Compatta directed to Belgium!

by Umberto - Wednesday, October 28, 2020

A cargo of Compatta directed to Belgium!

In one of the most important chocolate homelands other Fbm tempering machines have been waiting. As soon as the testing is finished (note the 20 degrees gap between melting and tempering which is not easily found around ...), we clean, pack and ship these tempering machines too.

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Tao Kid. Choose the balls you prefer...

by Umberto - Tuesday, October 27, 2020

It is not true that all ball mills are the same. Indeed, we can safely say that this is not the case. Tao Kid, in addition to the small size and other "skills" that we will illustrate later, also has the possibility of letting the customer choose the type of balls he prefers. Classic stainless steel or silent ceramic, but slightly less productive. Fbm is always at the forefront!


 

UK. Bean to bar chocolate with Fbm!

by Umberto - Tuesday, October 27, 2020

UK. Bean to bar chocolate with Fbm!

"Bean to bar" chocolate is increasingly global and Fbm technology is increasingly present in the laboratories of chocolate artisans!

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Congratulations to the winners of the World Championship!

by Umberto - Tuesday, October 27, 2020

Congratulations to the winners of the World Championship!

Congratulations to the winners and to the FIPGC federation that, despite the considerable organizational limitations, managed to create a great event dedicated to panettone.

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Another Rumbo in France...

by Umberto - Monday, October 26, 2020

Another Rumbo in France...

French chocolate has always had its winning weapon thanks to craftsmanship. This is why Rumbo, our stone mill, is increasingly popular in French workshops and this is why the "bean to bar" is having a truly impressive development.

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