The first "bean to bar" continues its growth with Fbm...

by Umberto - Tuesday, September 7, 2021

The first "bean to bar" continues its growth with Fbm...

The first "chocolate maker" in Europe who 10 years ago began his adventure in the world of chocolate and chose us, continues to grow and adds yet another Fbm (by now we have lost count) in his factory. The demonstration that Fbm is consistent and that it always follows the growth of its customers.

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Another "bean to bar" in the Indian Ocean...

by Umberto - Monday, September 6, 2021

When we say that "bean to bar" craft chocolate is now everywhere, we are telling the truth. When it is said that "bean to bar" chocolate is produced everywhere in the world with Fbm, the same truth is said!


 

A new "bean to bar" in the Pacific Ocean...

by Umberto - Monday, September 6, 2021

A new "bean to bar" in the Pacific Ocean...

Starting from New Zealand with cocoa from the local islands, a new "chocolate maker" has chosen Fbm for his production...

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From Germany for panned products...

by Umberto - Monday, September 6, 2021

From Germany for panned products...

Could it be a problem to pann products that are somewhat alternative and difficult for their shape? No, for Fbm no. And this is how this chocolatier came to visit us and was able to see that Fbm is substance and technology with the result that other Pann 30 are ready to leave for Germany.

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Duplica. The MOFs are enthusiastics too...

by Umberto - Friday, September 3, 2021

The MOF is someone unattainable in the collective imagination of the high professionalism and quality dedicated to chocolate. Passing the "exam" of Vincent Durant, MOF, is always a great source of satisfaction. He is not the first but rather one of a long list of MOFs but, for us, he is always a great source of pride.


 

Baci di Dama...

by Umberto - Friday, September 3, 2021

Baci di Dama...

Produced with our Tower Drop dropping machine. Do you want to pair them? No problem, we always do the tempering, bottom coating and overturning and crystallization technology of chocolate...

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Covered Pumpkin seeds...

by Umberto - Friday, September 3, 2021

Covered Pumpkin seeds...

With our Pann 30. Small, flat ... but these too can be easily covered.

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Duplica: dosing pralines with irregular shapes...

by Umberto - Thursday, September 2, 2021

Not only we are good at dosing chocolate with different shapes on molds but we also know how to fill pralines with irregular shapes. The difference in the details is for those who want the best from technology.


 

Even in New York Customers continue to grow with Fbm...

by Umberto - Thursday, September 2, 2021

Even in New York Customers continue to grow with Fbm...

After the first, second and now the third and fourth coating lines!

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Who starts with Fbm... continues with Fbm!

by Umberto - Thursday, September 2, 2021

Who starts with Fbm... continues with Fbm!

Even in Cornwall where the chocolate has been tempering for some time with our machines which will now be even more...

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