Spring. Thinking about enrobing.

by Umberto - Tuesday, May 28, 2024

Spring. Thinking about enrobing.

Always our special offers and these concern Climatico, our horizontal tunnel, powered either by Proxima or by Maestria.

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Producing Sardinian ladyfingers without stopping...

by Umberto - Monday, May 27, 2024

Sintesi is fed automatically and you just need to insert the trays and take them back to load them into the oven. Without ever stopping...


 

Bean to bar Area. Refining cocoa with the ball mill...

by Umberto - Monday, May 27, 2024

Bean to bar Area. Refining cocoa with the ball mill...

As already mentioned, this year our "bean to bar" course explains the differences between stone and sphere refining. Here we are starting with our little TaoKid ball mill.

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Spring. Planning the chocolate season...

by Umberto - Monday, May 27, 2024

Spring. Planning the chocolate season...

After Easter the "important" chocolate season begins to lose consistency and it is the right time to start thinking about next Autumn. Fbm wants to help this journey with two very important offers. On one side Maestria with the enrobing belt and on the other Jumbo with Climatico, a complete enrobing line for thinking big!

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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.

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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.

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Spring. The return of biscuits to the pastry shop...

by Umberto - Friday, May 24, 2024

Spring. The return of biscuits to the pastry shop...

More and more pastry shops have realized that the artisanal production of biscuits has an increasingly interesting market and also for this reason our pourers are a great opportunity for this spring. From Tower Drop to Sintesi, the solution for artisanal production is at hand...

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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.


 

Spring. The dragees waiting for Andrea Tortora.

by Umberto - Thursday, May 23, 2024

Spring. The dragees waiting for Andrea Tortora.

A good opportunity for the production of dragees with Pann 30 or Pann 60. . If you then want the best, just come to Fbm on June 11th for the start of Andrea Tortora's MasterClass.

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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.


 
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