by Umberto - Tuesday, January 13, 2015
A Cuggiono, near Milan, was born a new quality Pastry that has chosen for its chocolate processing out continuos tempering machine Proxima with enrobing belt . Here are some productions.
Read the rest of this entry »
by Umberto - Monday, January 12, 2015
It's time! Like every year also this 3th week of January is the right one for Sigep. From Saturday, the most important Italian Trade Fair for sweets come back in Rimini. Our stand is the B3 074 and we'll present 3 new machines. For who has not the time to come I'll explain in the next posts. This year, Fbm will have also the pleasure to bring the tempering machines in the area and Pastry Chef in Hall D1 where there will be many events including the international Festival Pastry with a very big group of national teams from around the world. We ll be happy to see you!
Read the rest of this entry »
by Umberto - Sunday, January 11, 2015
Some time ago we talked about a great Scottish couple who created their own chocolate in Edinburgh using also our tempering machine: The chocolate tree. Now, a second chocolate maker of Edinburgh has chosen again Fbm to cover and create new flavors with chocolate product "from beans" by himself.
Read the rest of this entry »
by Umberto - Friday, January 9, 2015
After many places where we left our tempering machines for chocolate and dropping machines for cookies in California, here is where we have increase the rooms of our Hotel California going also in Granite Bay where another "from beans" maker jas take our machine!
Read the rest of this entry »
by Umberto - Thursday, January 8, 2015
After the famous Domantas, which we have spoken about the production "from beans" with our machines in recent months, here is a new chocolate maker from Lithuania who chose Kleego ...
Read the rest of this entry »
by Umberto - Wednesday, January 7, 2015
Not only Manoa chocolate but also in Hilo, again in Hawaii, in this shop for fruits, cakes and chocolate, they have chosen Fbm for this start of 2015!
Read the rest of this entry »
by Umberto - Tuesday, January 6, 2015
Dylan, the holder of Manoa chocolate, the "from beans to bars" most famous of Hawaii is not only a client but now is a great friend of Fbm. Also this year, he bought his third Fbm for his factory. A pleasure to do the "start up" by Skype and a pleasure to have a chocolate maker, a great connoisseur of our tempering machines , also in Hawaii.
Read the rest of this entry »
by Umberto - Saturday, January 3, 2015
And it is already starting to Saint Paul, the capital of Minnesota, the first Clima 100. This chocolate bars maker gave us confidence already a few months ago, well before than the official presentation. With Clima 100 the supply includes Maestria with pneumatic dosing device and molding loader to produce hundreds of chocolate tablets only by pressing a button and without having a very long building...
Read the rest of this entry »
by Umberto - Friday, January 2, 2015
The first new machine that we present in this 2015 is Clima 100, our vertical tunnel for chocolate molds, bigger brother of Clima 50. Here are the first 2 images of Clima 100 ended some weeks ago. Good production and not so high cost for a kind of system that industry competitors offer with a very big costs. Ideal for those working chocolate molds and wants to industrialize and optimize the production.
Read the rest of this entry »