by Umberto - Thursday, June 16, 2022
For every biscuit that a pastry chef wants to make, Sintesi can be at his side to avoid fatigue and waste of time.
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by Umberto - Thursday, June 16, 2022
Our Pann 60 has started helping a Canadian chocolatier and the first result is really positive!
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by Umberto - Thursday, June 16, 2022
In the new area dedicated to teaching, we have started a new course dedicated to the production of artisanal chocolate. We have students arrived from Japan, France, Ireland, Somalia, Italy, Poland, thanks to the strategic position of Fbm, a few kilometers from the economic center of Milan and literally attached to the international airport of Malpensa. And then, in the history of the "bean to bar" Fbm with more than a thousand "chocolate makers" in the world, he knows what to teach and what are the problems and the solutions for the best result.
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by Umberto - Wednesday, June 15, 2022
In Amman, and even here, the technology that supports this bean to bar producer is always created by Fbm.
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by Umberto - Wednesday, June 15, 2022
And even here, in Casablanca, Fbm technology is alongside this very refined bean to bar chocolate producer.
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by Umberto - Tuesday, June 14, 2022
In Lille, in one of the most beautiful places for the production of artisanal chocolate where Chocolat Encuentro produces, we feel right at home with this row of Rumbo in continuous production ...
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by Umberto - Tuesday, June 14, 2022
Also in Germany but this time we are at a production laboratory for bean to bar, Dos Estaciones, where the difference between a commercial tempering machine and a Unica tempering machine dedicated to artisanal chocolate has been understood. This is how Fbm 's love for technology was born, thanks to Corinna for her image.
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by Umberto - Tuesday, June 14, 2022
New chocolate makers who rely on Fbm and the confirmation that the bean to bar is growing and popular everywhere.
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