Choco Zone Podcast. 3 days to episode 3. See you there!

by Umberto - Monday, November 30, 2020

Our tour of tales, experiences and stories about chocolate continues. This time we take you to Oceania...


 

Christmas. Here is the "Diamond balls" offer!

by Umberto - Monday, November 30, 2020

Christmas. Here is the "Diamond balls" offer!

And after the complete offer with the stone mill, here is the same with TaoBroma, the largest ball mill of Fbm!

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Christmas. Here is the "Diamond Stones" offer!

by Umberto - Monday, November 30, 2020

Christmas. Here is the "Diamond Stones" offer!

We started with the "bronze" offer for those who want to start to produce "bean to bar" chocolate in a professional way. We now have the most productive and complete offer with the stone mill and our Clima 50 vertical tunnel.

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Modeling for everyone. Automatic...

by Umberto - Friday, November 27, 2020

Mold loader which collects the molds and accompanies them under the dosing plate. The mold stops to be filled. It starts again towards the vibrating station and then ... if you want to do a nice automatic job, add a Clima, our series of vertical tunnels for the molds.


 

Modeling for everyone. Manual...

by Umberto - Friday, November 27, 2020

The dosing plate created specifically on the mold design. Insert the mold and press the pedal. Dosing completed and ready to vibrate.


 

Christmas. Here is the "platinum" offer!

by Umberto - Friday, November 27, 2020

Christmas. Here is the "platinum" offer!

The offers for the production of bean to bar chocolate continue. With "platinum" you produce with our largest ball mill, Taobroma and our super famous tempering machine of the "chocolate maker", Unica.

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Choco Zone Podcast. The second episode.

by Umberto - Thursday, November 26, 2020

Here we are at the second episode of our Podcast dedicated to the world of chocolate. For this episode we go to the magical city of Las Vegas, Nevada, USA, where we meet the great French-born chocolatier Jean-Marie Auboine. Let's talk about the differences between American and European chocolate, between industrial and artisanal chocolate, the "bean to bar" and the future of chocolate in the global market.


 

Slovenia. The "chocolate maker" grows more and more with Fbm!

by Umberto - Thursday, November 26, 2020

Slovenia. The "chocolate maker" grows more and more with Fbm!

A few years ago they started the "bean to bar" production by choosing our technology and today they are continuing the production growth by always adding other Fbm lines. The greatest satisfaction is the satisfaction of those who have relied on us!

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And Rumbo arrives in Bergamo!

by Umberto - Wednesday, November 25, 2020

While our most famous Rumbo mill arrives in Treviglio, near Bergamo, where they will start to produce great "bean to bar" chocolate!


 

Rumbaby near Milan...

by Umberto - Wednesday, November 25, 2020

Rumbaby near Milan...

Our little Rumbaby is already at work in a "bean to bar" artisan workshop near Milan!

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