by Umberto - Friday, May 10, 2024
The happy life of the "chocolate maker" who produces with Rumbo in France...
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by Umberto - Thursday, May 9, 2024
I tried it in 1999. Time has passed, many things have improved and grown. Today I finally did it. Rollermac, one of the finest examples of technology dedicated to dragees, fondants, energy bars, sweets, brittle, nougat and roasters enters the world of Fbm.
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by Umberto - Thursday, May 9, 2024
A customer of ours for more than fifteen years who returns to visit us and is impressed by our headquarters which has tripled compared to when he visited us for the first time. Opportunity to choose Compatta!
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by Umberto - Thursday, May 9, 2024
Yes, more and more in France chocolatiers feel the need to produce their "bean to bar" chocolate with a professional stone mill such as Rumbaby, RumboKid or Rumbo.
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by Umberto - Wednesday, May 8, 2024
A pleasant visit from another "chocolate maker" in Fbm.
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by Umberto - Tuesday, May 7, 2024
Fbm and Chef Andrea Tortora are proud to present our Masterclass about Dragees.
Three days of learning experience in dragees production with chocolate!
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by Umberto - Tuesday, May 7, 2024
Two Unica "with glasses" in Parona. As an accessory on the belt, plexiglass covers can also be inserted...
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by Umberto - Monday, May 6, 2024
Producing biscuits in a pastry shop is tiring work that requires attention and consistency. Better to leave it to Sintesi and dedicate yourself to tasks that require creativity and imagination.
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by Umberto - Monday, May 6, 2024
Another Compatta that arrives to do its job of tempering and enrobing.
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