Fbm also for the best pastry chef in Spain...

by Umberto - Monday, February 19, 2024

Fbm also for the best pastry chef in Spain...

Fbm is always alongside the federations and also in Spain it is the exclusive sponsor for the most important local competition. The Compatta LEDs light up the show!

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Ready for Intersicop in Madrid!

by Umberto - Friday, February 16, 2024

Ready for Intersicop in Madrid!

We are waiting for you in Madrid at the Fbm stand H01 pavilion 12. where we will also be technical and exclusive sponsors of the national pastry competition.

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Bean to bar Area. Preparation of cocoa paste.

by Umberto - Friday, February 16, 2024

Bean to bar Area. Preparation of cocoa paste.

After obtaining the grain we are preparing to create the cocoa mass with Grindgo.

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The Master of Masters and Fbm...

by Umberto - Friday, February 16, 2024

The Master of Masters and Fbm...

A beautiful image that includes the founder of Eurochocolate, the largest European event dedicated to chocolate, the Master of Masters, Iginio Massari and Compatta, the continuous tempering machine resulting from Fbm technology.

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Bean to bar Area. Breaking and cleaning the cocoa...

by Umberto - Thursday, February 15, 2024

Bean to bar Area. Breaking and cleaning the cocoa...

After roasting our cocoa, we continue the transformation process with Ninja Bean which breaks down and cleans the cocoa.

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Come to Chocolate for All Week and you will always remember this event!

by Umberto - Wednesday, February 14, 2024

Luis Amado and his incredible pralines awaits you from February 26th at our spectacular and special unique and inimitable event. We are waiting for you!
For more information send us an email to marketing@boscolo.it


 

Massari is ready for Avellino!

by Umberto - Wednesday, February 14, 2024

Massari is ready for Avellino!

With EuroChocolate and Fbm, today there will be more than a thousand people following the Maestro who will produce creations with chocolate thanks to our Compatta.

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In Avellino, Eurochocolate continues...

by Umberto - Tuesday, February 13, 2024

In Avellino, Eurochocolate continues...

More and more people want to learn about the world of chocolate and this is why at Eurochocolate the processing of chocolate is explained and to do so the tempering machines from Fbm, Compatta and Proxima are used.

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Bean to bar Area. A new course begins...

by Umberto - Tuesday, February 13, 2024

Bean to bar Area. A new course begins...

The first class of 2024 has started. New "chocolate makers" from the USA, France, Croatia ready to dive into the fantastic world of artisanal chocolate production.

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​A new chocolate maker in Sweden with Fbm!

by Umberto - Monday, February 12, 2024

​A new chocolate maker in Sweden with Fbm!

Here we are joined by a new "bean to bar" chocolate producer who has chosen Grindgo and Rumbo for their production.

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