by Umberto - Tuesday, October 28, 2025
Ready for tomorrow with a key event: the Salon du Chocolat in Paris. We await you at the BtoB Village, at Stand V53, where we will present major new products and confirmations of our winning technology!
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by Umberto - Tuesday, October 28, 2025
It's an old rule for most Fbm customers to continue with us after getting started: that's why, after the first Unica, a second one is on its way.
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by Umberto - Monday, October 27, 2025
Magma, the new infrared roaster produced by Rollermac Boscolo, is something special. Arriving in Paris for the Salon du Chocolat. Stay tuned.
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by Umberto - Monday, October 27, 2025
The City of Chocolate is about to be inaugurated in Perugia. Fbm is the only technical partner that follows and supports this project dedicated to chocolate, bean to bar, the history of chocolate, interactive, didactic, and many other ideas conceived by Eugenio Guarducci.
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by Umberto - Monday, October 27, 2025
Bake Off continues on RealTime and our support with the Compatta Tempering Machines continues alongside the contestants.
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by Umberto - Friday, October 24, 2025
Maestria with a mold loader, granulating system, and Clima 50, a vertical tunnel for crystallizing the bars. Another production line headed to Saudi Arabia.
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by Umberto - Friday, October 24, 2025
Chocolate is universal, just like our technology and our tempering system. Even in Bolivia, Proxima is chosen for tempering and for the "quick clean" system...
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by Umberto - Friday, October 24, 2025
With Rollercandy40, even gummies become simple, marketable, and delicious!
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by Umberto - Thursday, October 23, 2025
Our very famous Rumbo stone mill is increasingly standing by French chocolatiers, both for "bean to bar" and for the production of pralines and also for Dubai Chocolate fillings.
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