Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

In the last weeks our continuous tempering machine, Proxima has been chosen anywhere in central and southern Italy ... until Mondavio, near Urbino, in a medieval village that is worth visiting. This was just our costumer but he wanted to continue with Fbm for the chocolate processing by purchasing the new tempering extremely modern with a lot of functions and also a lot of leds, Proxima!

We get other good news from the UK: a great producer of chocolate drops using Fbm Maestria is going on with others Maestria! He tell to us an huge use of our tempering machines that is quite impressed also if he is not the only one that love to "squeeze" our machines. He works with Maestria, tempering dosing  machines, almost for 24 hours in a day for 6 days a week without any break! When you say continuos tempering system,  then, you must know how to do!

After testing continuously for weeks our new Clima, vertical tunnel for chocolate molds, we are extremely satisfied and happy with the productivity and reliability achieved. Ideal for manufacturers of tablets that do not have much space, Clima has a ventilation system imposing but at the same time "sweet", made up to 6 units for fan and 8 lifts synchronized transport. Now we say to everybodies that to produce 300, 600 or even 750 bars of chocolate per hour it is not a must to have only a very long horizontal tunnel that remains, however, the ideal cooling tunnel for the crystallization of the coatings with chocolate.

A new chocolate maker has chosen Fbm. Directly from the plantations of cocoa he will make the chocolate "made in Belize!" And, in addition to the classic bars, this time, he will also use the enrobing belts to coat with chocolate ...

A fourth chocolate maker "from beans" chose us again in Germany. A few years ago, the US has discovered how is nice to create your own chocolate directly from the bean. Slowly arrived small producers around the world and, then, more and more in the UK. Some other small producers in northern Europe and now this movement begins to be real well also in Germany!. Once Unica with "upgrade" for from beans to Germany!

Finished the Sigep, we are ready for our next exhibition: Gulfood!

After Kleego, Unica ... Rumbo! Here is our dear customer from Peru that make chocolate from the beans and he is very impressed by the speed timing of changing from nibs offered by Rumbo!

Jean Marie Auboine, Umberto Boscolo and Gary Rulli. The Director of the School of chocolate in Las Vegas, the Owner of Fbm and one of the most important and historical Fbm customers of San Francisco. Three friends who find themselves in Rimini after meeting last Fall in Nevada. It has been planned the course in the US for next April dedicated to "from beans maker"  in the School of Las Vegas. For this class, we will have a new hall dedicated to the production of chocolate. Later we will explain more about the program and dates.

A new course .... with Ernst Knam! Registration is now open to attend the course about chocolate's creation with the "King of Chocolate" that, with the great success he has with his Tv editions, is increasingly present in the TV listings of Discovery Real Time .... but we can not say more. If you want to find yourself on the side of the King, for advice, for tips on the best and most profitable ways of working for your chocolate, here is the right course for you.

In Angera, near Lake Maggiore, a small line of coating and crystallization for chocolate made by a short Climatico of 4 meters and a continuos tempering machine Maestria!