by Umberto - Saturday, October 4, 2014
Seattle, 66 Bell Harbor Pier, second floor, Fbm's space: the start up of Kleego 100+ and Unica with "upgrade" for chocolate "from beans to bars"!
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by Umberto - Friday, October 3, 2014
And today starts at the Sheraton Hotel in Milan Malpensa the challenge of the touring Italian Chocolate Championship.
It's another good opportunity for the presentation in the italian market for Proxima, our continuous tempering tmachine with 25 kg of bowl showed in this 2014.
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by Umberto - Saturday, September 27, 2014
The North West Chocolate Festival of Seattle which will be held next week is a meeting point for the most important chocolate crafters.
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by Umberto - Friday, September 26, 2014
Here are some pictures of the start up done this week near Salerno: Mtr 60 and Climatico with a lot of customizations to cover products with different features and to give the best confort to the workers.
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by Umberto - Thursday, September 25, 2014
In the September publication of Pasticceria Internazionale, in addition to the cover, all dedicated to Fbm with Proxima and the 'King of Chocolate"from Real Time Channel, Ernst Knam, there is also a nice interview with another teacher that started this year to work in our School: Stefan Krueger.
This shows that not only we had seen well many years ago, starting the cooperation with our historic partner Knam, but that we can still keep this our talent ...
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by Umberto - Wednesday, September 24, 2014
About Kleego, cocoa beans and chocolate "from beans to bars", here's one of the few true "from beans to bars" italian one: C-amaro.
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by Umberto - Monday, September 22, 2014
A new "from bean" chocolate maker has chosen our technology.
It is a new producer of Willits, north of San Francisco.
After analyzing all the possible solutions for the production, the choice is Fbm.
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by Umberto - Wednesday, September 17, 2014
The enrobing line to cover the bottom and to flip the rice cakes has been designed by us, the first time, more than 10 years ago.
Over the years, around the world, we have delivered a good number of these special lines and, for some customers, even more than one.
This customer is our old friend from France that has developed his production not only with rice cakes but also with organic products covered with chocolate.
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by Umberto - Tuesday, September 16, 2014
This week, our tempering machines are also exposed to the Fine Food in Melbourne.
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by Umberto - Monday, September 15, 2014
The first week of Cookery Lab has gone . Waiting news from the second one, here, there are some pictures of the first time.
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