by Umberto - Tuesday, November 5, 2013
One of our australian customer has organized the refreshments based on molded chocolates for the arrival of the first flight of Air India Dreamliner in the airport of Melbourne.
Realizing that with an Aura had to work also in the night, he just bought one of our Unica with a pneumatic dosing device for molds that we have to send next week.
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by Umberto - Monday, November 4, 2013
Here is the Ocean of the Great White Shark and also the White Shark of Fbm's tempering machine: Mtr60 at the arrival in Cape Town.
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by Umberto - Monday, November 4, 2013
Also this Fbm's costumer in Kochi, Kerala, India, has a cocoa plantation where he takes the bean to produce the tablet.
Now these craft factory are something more than a fad and they have become true factories that produce quality chocolate really craft.
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by Umberto - Sunday, November 3, 2013
Our table top tempering machine Aura helped the chocolate Master Stefan Kreuger during Hobbyshow, the fair of this early days of November done in Milan.
Tomorrow starts in our school Elite Fbm a new course of 80 hours with Cookery Lab where also Stefan will participate in the demonstrations dedicated to chocolate.
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by Umberto - Wednesday, October 30, 2013
Among strictly FBM tempering machines, cocoa beans and chocolate bars hollows really special ...
A day with Clay Gordon and Marco Colzani in his historic and futuristic laboratory tasting chocolate "C Amaro" that struck in an incredibly positive way the great American Knower.
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by Umberto - Tuesday, October 29, 2013
And also this time was successfully completed the course on "Christmas Knam"!
Always very special recipes in this course have seen the Fava Tonka and Yuzu mixed with chocolate pairings develop truly unique.
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by Umberto - Saturday, October 26, 2013
Next Monday comes back the staff of Ernst Knam to present the most popular course in our school: Christmas' Knam.
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by Umberto - Friday, October 25, 2013
Even the French Chef of one of the most well-equipped hotels in Istanbul, Turkey, wanted 3 stages tempering machine, Unica, produced by Fbm.
Whenever deepens chocolate processing and studying the system to temper show that Fbm not fear any comparison but rather works better without thickening in the center of the bowl or something like the two temperatures that align after a few tens of minutes.
And think about Unica that has 3 temperatures of work ....
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by Umberto - Wednesday, October 23, 2013
Here is one shop where you can buy products created in Dubai with the FBM tempering machine.
This is the style that loves the Emirates ...
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by Umberto - Sunday, October 20, 2013
A line of crystallization for chocolate made with our Climatico has been choice in Seremban, Malaysia.
The pneumatic opening system, the two separate cooling rooms that do not conduct cold air directly on the product are the things that have made choice our system of crystallization for chocolate. The crystallization is not easy and it becomes a topic essential if the quality of your product has to be presentable in the best hotels and resorts of the Asian region.
This has meant that, for once, the marketing succumbed to the technique.
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