More and more technology behind a tempering machine. More and more technology with Fbm. Marketing often makes people write unreal things and helps to hide defects, but the best thing we repeat to everyone is to try and understand what lies behind (and also inside!) a tempering machine. Keeping the heating set constant in the tempering process prevents "thickening" the chocolate in the bowl, even when the chocolate is low. Fbm knows how to do it and continues to do so. Getting to the tempering set quickly sometimes helps in "emergency" production situations and Compatta knows how to do it and continues to do so. Once again, Fbm's tempering is fast, constant and precise. #chocolateforall