Three tempering machines and a Pann 30 for chocolate...

by Umberto - Friday, May 24, 2024

Three tempering machines and a Pann 30 for chocolate...

Three Compatta, one of which with the enrobing belt, that can be used with each, are ready for dark, milk and white chocolate. Together, they enjoy the company of Pann 30, our little pan for chocolate dragees.

Read the rest of this entry »


 

Bean to bar Area. Speed ​​up production with Grindgo...

by Umberto - Friday, May 24, 2024

Bean to bar Area. Speed ​​up production with Grindgo...

Here we are again with the story of our "bean to bar" course and now we are transforming the grain into cocoa paste with Grindgo to reduce cocoa transformation times.

Read the rest of this entry »


 

Dropper, the dispenser for any use...

by Umberto - Thursday, May 23, 2024

Thanks to our experience with dropping machine which is almost 50 years old and thanks to our experience with the "one-shot" for pralines and chocolate bars which is almost twenty years old, here is a crossover between the two dosing concepts of Fbm dedicated to the dosing of semi-liquid and liquid creams on molds or jars of different capacities and sizes. Do you need to dose quickly? Dropper is the solution.


 

Great job Sintesi!

by Umberto - Wednesday, May 22, 2024

Producing biscuits with pointed nozzles of considerable height, pouring and turning the dough, with pairs brought together to create a single biscuit is not easy but with Sintesi it can be done.


 

Bean to bar Area. The strength of Ninja Bean!

by Umberto - Wednesday, May 22, 2024

Bean to bar Area. The strength of Ninja Bean!

The spectacle and scent that emanates from breaking the cocoa with Ninja Bean is unique and appreciated by our students in our Fbm Area of Legnano.

Read the rest of this entry »


 

More about the course with Andrea Tortora...

by Umberto - Tuesday, May 21, 2024

More about the course with Andrea Tortora...

The dragees created by Andrea Tortora during the next 11,12 and 13 June. Here is the program:

Read the rest of this entry »


 

Bean to bar Area. The selection.

by Umberto - Tuesday, May 21, 2024

Bean to bar Area. The selection.

The courses in our Bean to bar Area are dedicated to learning the rules for producing chocolate starting from the cocoa bean. The technology is from Fbm but the rules for transforming cocoa into chocolate and the tricks to avoid mistakes are universal and the result of our experience with hundreds and hundreds of new "chocolate makers" in every corner of the world.
Also in this course, we explain how to select cocoa.

Read the rest of this entry »


 

You can also produce spreads...

by Umberto - Tuesday, May 21, 2024

You can also produce spreads...

Spreads also arrive in the Spring offers. From Ninja Bean to TaoMax via Grindgo or Grindgo and Taokid for those who want less intensive production of spreadable products.

Read the rest of this entry »


 

All ready for the "bean to bar" course in May!

by Umberto - Monday, May 20, 2024

All ready for the "bean to bar" course in May!

Cocoa is waiting for the new trainees together with Rumbo, Kleego, Unica and all the other machines ready for transforming cocoa into chocolate. And this time too, in addition to the mill with stone wheels, we will also use the ball mill, Taokid.

Read the rest of this entry »


 

And after Prima, comes Proxima!

by Umberto - Friday, May 17, 2024

And after Prima, comes Proxima!

Always customers who continue to work with Fbm after the first Prima, here comes a Proxima!

Read the rest of this entry »


 
Previous12345Next