by Umberto - Wednesday, December 30, 2020
If in France our enrobing belt cover the pralines, in Africa we cover the fantastic dried mango. Each Fbm tempering machine has the predisposition for the trolley and each customer can buy time after the enrobing belt which is easy to use with all types of chocolate, even with bean to bar chocolate crafter.
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by Umberto - Monday, December 28, 2020
This is the year of spreads also thanks to TaoKid and its ceramic spheres that do not leave metallic stinks in the final #spread! Here is another happy customer who has diversified its dried fruit production by adding the production of spreads thanks to a quick and easy cleaning machine like our TaoKid. Even in a year where things did not go as everyone hoped at the beginning, diversification was the winning answer for many agricultural or confectionery companies that were able to create a new alternative production that brought margins that, with the pandemic crisis, they would shrink. The TaoKid technology allows you to create spreads in a short time, managed by a computer that stores the recipes and with the possibility of cleaning and changing the raw material in a while, thanks to Fbm technology dedicated to the new extraction and cleaning system of the pump.
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by Umberto - Wednesday, December 23, 2020
Also in Greenville, West Virginia, the bean to bar speaks the language of Fbm.
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by Umberto - Wednesday, December 23, 2020
Then continues with Fbm. It happened again and this time in California where a "chocolate maker" started with us a couple of years ago and now he has decided to grow and has chosen Fbm again.
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by Umberto - Tuesday, December 22, 2020
The flow of our Maestria is important and is the best way to understand how much a tempering machine produces. Also for this reason the choice of Maestria was a winner for this producer from Cuneo...
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