by Umberto - Friday, April 8, 2022
After TaoKid and TaoBroma, here is TaoMax, the ball mill with a capacity that exceeds one hundred kilos. TaoMax has its heart clearly in view, a reducer that does not go unnoticed. It has a management of the production process identical to the two younger brothers that can be managed remotely or from the mobile phone thanks to the appropriate application.
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by Umberto - Thursday, April 7, 2022
Where this tree to bar awaits Easter with these "bunnies" produced thanks to Fbm technology!
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by Umberto - Thursday, April 7, 2022
It's time for chocolate produced with Fbm!
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by Umberto - Wednesday, April 6, 2022
Kevin Kugel, very refined chocolatier and Chocolate Master Germany of 2013, has chosen the bean to bar as his new artisan production. Obviously, he too has chosen Fbm technology.
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by Umberto - Wednesday, April 6, 2022
The tempering of chocolate consists of a temperature curve that accompanies the crystallization of the chocolate in a homogeneous and consistent way. When there are more cocoa butter additions, the chocolate tends to become opaque more easily, and that's why, on some machines, Fbm has designed 3-stage tempering, to focus on this types of issues. Sometimes, marketing is more important than technology but then, when you work, you realize the importance of the details that technology offers.
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by Umberto - Tuesday, April 5, 2022
Still historical customers who continue to work with chocolate together with Fbm, even with the new generations.
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by Umberto - Tuesday, April 5, 2022
In Carpi, in Emilia Romagna, where this historic pastry chef has been working chocolate for more than twenty years with Fbm...
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