by Umberto - Friday, March 4, 2022
And then comes the Rumbo show, our stone mill where we mix sugar and cocoa mass and lay the foundations for our chocolate.
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by Umberto - Friday, March 4, 2022
At the Fiera del Tirreno, FIPGC is organizing a very important event followed by the media and we, as historical partners, will be at its side together with other companies in the sector. Being a leader means knowing how to offer the best in the most complicated moments to give your sector and the market an imprint of optimism and rebirth. The numbers are not always right and the less common choices are not always wrong and Fbm has always emphasized its originality and style in every moment of its history. Good luck to all participants in the Massa Carrara event!
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by Umberto - Thursday, March 3, 2022
The most important Italian exhibition of the dessert returns in attendance on March 12th. We will always be there, in our place, with our stand in our usual position at Hall B3 Stand 025.
As we have seen in the fairs we have attended since the beginning of the year, in Cologne and Madrid, this 2022 is the year of normalization and support for our sector as well. This is why Fbm is at the side of the sector not only for the technology we offer but also to support the market which, thanks also to events such as Sigep, has grown and developed over the last forty years. We started together in 1979 and then we have never failed.
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by Umberto - Thursday, March 3, 2022
Ninja Bean is more productive than Ninja Kid and also has a comfortable mat that collects cocoa nibs.
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by Umberto - Wednesday, March 2, 2022
by Umberto - Wednesday, March 2, 2022
Even more producers of "bean to bar" who choose Fbm for their production. The island of Santo Domingo already has several cocoa producers who transform their product into chocolate with Fbm and now there's a new one. Thank you for trusting us!
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by Umberto - Wednesday, March 2, 2022
The story of our "bean to bar" course continues. Toasting the cocoa is one of the most important steps. Coffee roaster or deck oven? We choose the oven because there is greater control and attention in one of the fundamental aspects of the transformation of cocoa.
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