by Umberto - Friday, May 31, 2024
Happy, with a wealth of information, advice and bases for creating chocolate, here is the final photo after the delivery of the certificates of attendance. Thank you all and happy chocolate!
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by Umberto - Friday, May 31, 2024
Those who start with Fbm continue to grow with Fbm. After Rumbo, Ninja Kid and Fbm's technology for creating cocoa bars, a molding and enrobing line with Unica is also growing in Paraguay.
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by Umberto - Friday, May 31, 2024
Not only Italy and Europe, another Rumbo has just arrived in Canada...
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by Umberto - Thursday, May 30, 2024
Again Fbm and again Rumbo also from Bagai, a new emerging Italian bean to bar chocolate producer.
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by Umberto - Thursday, May 30, 2024
Unica, our tempering machine created specifically for "bean to bar" chocolate and during the course you can better understand the differences between Unica and other tempering machines for more commercial chocolate.
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by Umberto - Thursday, May 30, 2024
And here is the special offer also for production with "one-shot" technology. From Duplica to Duplimax and from Elevation to Clima 50, the time has come to automate that production process that requires time, attention and continuity, just like our "one-shot" lines.
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by Umberto - Wednesday, May 29, 2024
With Kleego we experiment with different types of conching and appreciate the possibility of choosing the taste and level of acidity of our chocolate.
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by Umberto - Wednesday, May 29, 2024
Even modeling chocolate can become an opportunity for our friends and customers thanks to this special Spring offer. From Unica to Elevation and from Maestria to Clima 50 with the belt for automatic dispensing of moulds.
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by Umberto - Tuesday, May 28, 2024
Together with cocoa, sugar is added to our iconic Rumbo...
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