by Umberto - Wednesday, February 21, 2024
Here we are with our bars produced thanks to Unica, our tempering machine created with modifications designed only for "bean to bar" artisanal chocolate.
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by Umberto - Wednesday, February 21, 2024
But also TaoKid which allows the production of spreads and also chocolate!
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by Umberto - Wednesday, February 21, 2024
Together with our Giuseppe and Unica, the tempering machine most used by "chocolate makers" who produce "bean to bar".
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by Umberto - Tuesday, February 20, 2024
Here is a "bean to bar" chocolate manufacturer that has continued to grow together with Fbm by adding a Unica to its laboratory.
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by Umberto - Tuesday, February 20, 2024
And like every course, Kleego amazes the students with the ability to modify the taste of chocolate...
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by Umberto - Tuesday, February 20, 2024
Here we are with a new Fbm customer who has just purchased our Tower Drop biscuit pourer and our Proxima tempering machine.
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by Umberto - Tuesday, February 20, 2024
User of several machines produced by Fbm and for a few months also of Shelly. Another "happy face" in Madrid too.
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by Umberto - Monday, February 19, 2024
In this course we want to produce chocolate simultaneously with two different systems. In addition to the classic Rumbo stone mill, here is TaoKid, the ball mill that produces faster but does not have the charm of the "melanger" and has some fluidity limitations. And the flavor? We'll find out.
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by Umberto - Monday, February 19, 2024
Rumbo, the stone mill produces chocolate at its own pace. It has warm air and its unique charm.
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