by Umberto - Friday, May 24, 2024
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.
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by Umberto - Friday, May 24, 2024
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.
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by Umberto - Wednesday, May 22, 2024
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.
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by Umberto - Tuesday, May 21, 2024
The dragees created by Andrea Tortora during the next 11,12 and 13 June. Here is the program:
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by Umberto - Tuesday, May 21, 2024
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.
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by Umberto - Tuesday, May 21, 2024
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.
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by Umberto - Monday, May 20, 2024
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.
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by Umberto - Friday, May 17, 2024
Always customers who continue to work with Fbm after the first Prima, here comes a Proxima!
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