by Umberto - Wednesday, June 8, 2022
And already, even in Cambodia cocoa is becoming more and more important and even here we are starting to turn into chocolate thanks to Fbm.
Read the rest of this entry »
by Umberto - Wednesday, June 8, 2022
Artisan chocolate is something that the market, at every latitude, needs and is rewarded for. With Fbm alongside, the bean to bar becomes reliable as a perspective for any "chocolate maker", even in Isle de la Reunion, in the Indian Ocean.
Read the rest of this entry »
by Umberto - Tuesday, June 7, 2022
In France Rumbo becomes an increasingly used partner. For the "pralinè", for the spreads and obviously for the production of artisan chocolate.
Read the rest of this entry »
by Umberto - Tuesday, June 7, 2022
Suitable for 60 cm by 80 cm pan. Tell us your need and we will offer you the solution!
Read the rest of this entry »
by Umberto - Monday, June 6, 2022
Where there is quality there is Fbm!
Read the rest of this entry »
by Umberto - Monday, June 6, 2022
Not just chocolate and not just bean to bar. Rumbo is a mill that keeps processing on low temperatures for products that are very sensitive to high temperatures and is also perfect for process dedicated to spreads or pralines.
Read the rest of this entry »
by Umberto - Wednesday, June 1, 2022
Maestria and, behind the wall, Climatico. And the production never stops!
Read the rest of this entry »