The 2020 has gone ... Happy 2021!

by Umberto - Thursday, December 31, 2020

From all of us, best wishes for a great new year!


 

Cover with "bean to bar" chocolate in Africa ...

by Umberto - Wednesday, December 30, 2020

Cover with "bean to bar" chocolate in Africa ...

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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Unica's work in Paris...

by Umberto - Tuesday, December 29, 2020

Covering pralines in Paris with "bean to bar" chocolate is a blast when using Unica and its enrobing attachment, easy to clean and not at all bulky...


 

Happy faces with TaoKid...

by Umberto - Monday, December 28, 2020

Happy faces with TaoKid...

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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Choco Zone Podcast. Episode 6.

by Umberto - Thursday, December 24, 2020

A big Christmas present for the follower of Choco Zone Podcast. Here we are with a special guest like Martin Christy, founder of the Academy of International Chocolate Awards.


 

"Three little birds"...

by Umberto - Wednesday, December 23, 2020

3 little birds ... 3 continuous tabletop tempering machines ... 3 Aura ...


 

In Virginia you produce with Fbm!

by Umberto - Wednesday, December 23, 2020

In Virginia you produce with Fbm!

Also in Greenville, West Virginia, the bean to bar speaks the language of Fbm.

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Pasadena. Who starts with Fbm...

by Umberto - Wednesday, December 23, 2020

Pasadena. Who starts with Fbm...

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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Choco Zone Podcast. For the Christmas episode, a special gift.

by Umberto - Tuesday, December 22, 2020

Under the Christmas tree we have prepared an episode "online" in two days with a special guest like Martin Christy, the co-founder of the International Chocolate Awards. We are waiting for you!


 

A Maestria in Cuneo!

by Umberto - Tuesday, December 22, 2020

A Maestria in Cuneo!

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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