Fbm Pastry...

by Umberto - Friday, September 30, 2022

Also inside the new headquarters of our Fbm Area School of Legnano, we have a room dedicated to biscuits. With Tower Drop and Sintesi, our pourers, you can try traditional or innovative doughs. We are waiting for you!


 

Bean to bar in Grande Terre...

by Umberto - Friday, September 30, 2022

Bean to bar in Grande Terre...

Between the coast of Africa and Madagascar. Here too, those who started with us continue to grow with us always!

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Bean to bar in Belgium!

by Umberto - Friday, September 30, 2022

Bean to bar in Belgium!

Even in another chocolate "cathedral" such as Belgium, chocolate is increasingly produced starting from cocoa beans. Obviously, even here the choice of technology is increasingly Fbm!

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Rumbo in Switzerland...

by Umberto - Friday, September 30, 2022

Rumbo in Switzerland...

In the cathedral of chocolate, more and more are produced starting from the cocoa bean. More and more artisans who decide to create their own product and more and more who marry our technology!

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Rumbo Kid in Nouméa...

by Umberto - Thursday, September 29, 2022

Rumbo Kid in Nouméa...

Even in the distant Coral Sea, chocolate is produced with our technology. Rumbo Kid is used here too!

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Happy faces in Milan...

by Umberto - Thursday, September 29, 2022

Happy faces in Milan...

In our city chocolate is processed, happy to use Fbm technology!

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Freshly made biscuits...

by Umberto - Thursday, September 29, 2022

Freshly made biscuits...

In our Pastry Area, in Legnano, where we tested Tower Drop, our counter top pourer, with wire cutting of extruded biscuits. Instead of a rolling pin, just press a button on our pouring machine...

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No Stop Enrobing with Maestria...

by Umberto - Wednesday, September 28, 2022

This is possible for hours and hours thanks to Maestria fed with a melting tank and the crystallization tunnel. Not everyone succeeds but Maestria does!


 

Aura for chocolatiers...

by Umberto - Wednesday, September 28, 2022

Aura for chocolatiers...

Not only to temper "bean to bar" but also to create very beautiful pralines!

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Canada again. Aura and the "bean to bar"...

by Umberto - Wednesday, September 28, 2022

Canada again. Aura and the "bean to bar"...

Another production of "bean to bar" chocolate tempered with our small counter tempering machine...

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