Easter in Luxembourg ...

by Umberto - Tuesday, April 12, 2022

Easter in Luxembourg ...

And here too, chocolate is produced from cocoa beans with Fbm's technology ...

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Easter in South Africa...

by Umberto - Tuesday, April 12, 2022

Easter in South Africa...

Here too the transformation of cocoa into chocolate, here too the bean to bar becomes a decorated and very well presented Easter egg. Here too there is the technology of Fbm.

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Easter in Costa Rica...

by Umberto - Tuesday, April 12, 2022

Easter in Costa Rica...

Even where cocoa is transformed into chocolate, the "tree to bar", large Easter eggs are created...

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Easter time...

by Umberto - Monday, April 11, 2022

Easter time...

And the chocolate must always be well tempered...

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In the heart of TaoMax!

by Umberto - Monday, April 11, 2022

In the heart of TaoMax!

Strength, power and speed. This is the final result we have obtained with our largest ball mill where we have an impressive motor, important shafts and transmissions and the cooling force that allows rapid processing without altering the raw material that is used ...

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Chocolate and nibs...

by Umberto - Monday, April 11, 2022

Chocolate and nibs...

And with the "quick clean" system you can clean and change the chocolate in a short time and without using the water inside the machine. Because we know that water and chocolate, like water and electrical components... they don't get along!

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TaoMax at work with hazelnut cream...

by Umberto - Friday, April 8, 2022

TaoMax has completed its work. Hazelnut spreadable cream just finished and ready to be tempered with Unica. TaoMax is powerful, fast but docile with any product that works.


 

Bean to bar in Holland...

by Umberto - Friday, April 8, 2022

Bean to bar in Holland...

Although we should say "bean to pralines" because here we start with cocoa and we get to create truly special masterpieces. And even here, in Amsterdam, the transformation of cocoa is achieved thanks to Fbm technology!

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Bean to bar in France...

by Umberto - Friday, April 8, 2022

Bean to bar in France...

The spectacle of the artisanal production of chocolate arrives on television. Once again, among the protagonists, in addition to the chocolate maker and cocoa, there is the technology of Fbm!

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Bean to bar in New Zealand...

by Umberto - Friday, April 8, 2022

Bean to bar in New Zealand...

And here too, Fbm's bean to bar technology helps the processing of the cocoa used to produce artisanal chocolate!

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