Colombia. The choice is Maestria...

by Umberto - Wednesday, September 15, 2021

Colombia. The choice is Maestria...

Again Latin America and even semi-industrial laboratories that choose quality and productivity for their chocolate.

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Ecuador. From tree to bar with Fbm!

by Umberto - Wednesday, September 15, 2021

Ecuador. From tree to bar with Fbm!

Again families of "farmers" who choose to turn part of their cocoa into chocolate. Again "chocolate makers" who choose the knowledge and technological capacity of Fbm for the "bean to bar".

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Bean to Bar Area. After roasting, it's time for Ninja Bean!

by Umberto - Tuesday, September 14, 2021

Cracking the roasted cocoa and cleaning with our Ninja Bean. After the selection and roasting the cocoa is cracked in our course dedicated to the production of "bean to bar" chocolate...


 

Bean to Bar in Abidjan...

by Umberto - Tuesday, September 14, 2021

Bean to Bar in Abidjan...

Even in the area with the world's largest cocoa production, the Ivory Coast, there is "bean to bar" chocolate produced with Fbm!

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Denmark. Style and quality with Fbm...

by Umberto - Tuesday, September 14, 2021

Denmark. Style and quality with Fbm...

Another testimony of our technology is once again leaving for Denmark where it will accompany a real champion of style and quality dedicated to chocolate.

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At the end of the Fbm coating line...

by Umberto - Monday, September 13, 2021

They say that one of the best things about Fbm is tempering, crystallization, punctuality and consistency...


 

Long coating line...

by Umberto - Monday, September 13, 2021

Long coating line...

Customization and technology have always been the real winning answer that Fbm offers its customers. Despite having more than 40 models of standard machinery, we are very, very good at solving the problems of chocolatiers, small or large. Where others have doubts and do not know how to guarantee answers or offer the solution, there is Fbm!

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Bean to Bar Area. A new course starts...

by Umberto - Monday, September 13, 2021

Bean to Bar Area. A new course starts...

And today we start with another course in Legnano dedicated to the production of chocolate starting from the cocoa bean that this month comes from Ecuador.

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Rumbo calls Rumbo...

by Umberto - Monday, September 13, 2021

Rumbo calls Rumbo...

This is the case for almost all the "chocolate makers" who seriously begin to produce their own chocolate in a constant way. And then, with the electronic card connected to the mobile phone, the production can be controlled from any place and modified if necessary. #chocolateforall

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Valencia. Ready for the "bean to bar"...

by Umberto - Friday, September 10, 2021

Again in Spain where the craft chocolate produced from cocoa beans is always a great "maravilla" ....


 
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