Another "Tree to bar" with Fbm in the Indian Ocean...

by Umberto - Monday, September 20, 2021

Another "Tree to bar" with Fbm in the Indian Ocean...

Yes, more and more "farmers" are dedicating a part of their cocoa crop to chocolate. More and more Fbm is at their side, everywhere, even in the Indian Ocean...

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Chocolate bars with salt...

by Umberto - Friday, September 17, 2021

Here is our Proxima continuous tempering machine with dosing plate for a chocolate with salt in a laboratory in Miami.


 

Bean to Bar Area. The "bean to bar" course is over...

by Umberto - Friday, September 17, 2021

Bean to Bar Area. The "bean to bar" course is over...

The September course is also over. We explained a lot and created a great empathy with all the participants which we believe is reciprocated. The craft "bean to bar" is a kind of club where you enter and fall in love. Thanks to all participants and see you soon!

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Even the "sponge cake" with Tower Drop!

by Umberto - Friday, September 17, 2021

Even the "sponge cake" with Tower Drop!

When we say many different productions but only one machine it is not "marketing" but truth. This is Tower Drop and this is Fbm!

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Biscuits produced with Tower Drop...

by Umberto - Friday, September 17, 2021

Biscuits produced with Tower Drop...

Other biscuits and other recipes but always with our dropping machine Tower Drop!

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The work of Pann30...

by Umberto - Thursday, September 16, 2021

Another production of dragees in Australia with our Pann 30...


 

Bean to Bar Area. Rumbo's moment...

by Umberto - Thursday, September 16, 2021

Bean to Bar Area. Rumbo's moment...

Our course dedicated to the production of craft chocolate in Legnano continues. Ready to create our chocolate recipe thanks to our most famous and original stone grinder: Rumbo.

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Flipper Time...

by Umberto - Thursday, September 16, 2021

Flipper Time...

September is also the time for special productions such as tablets filled with inclusions on the inside. Flipper allows you to create the shell and then a special grain station designed by us allows the filling of solid parts before the final closure again with Flipper!

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Time of coating lines...

by Umberto - Thursday, September 16, 2021

Time of coating lines...

September is the start-up period for the plants dedicated to the production of chocolate. Old and new, like this one delivered in Southern Italy.

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Bean to Bar Area. Grindgo's Moment ...

by Umberto - Wednesday, September 15, 2021

After roasting, cracking and cleaning the cocoa beans, we start working with Grindgo, the "pre-grinder" which helps to reduce the thickness of the cocoa nibs and the production time with the stone grinder.


 
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