by Umberto - Tuesday, October 1, 2013
It 's nice to see these guys in Estonia who have started relying on us years ago and have grown up in a short time thanks to the advice and machinery that we have provided.
In 2007 they started with a Comptta of 1o kilos. Today they have our 7 tempering and enrobing machines and they have opened a real supermarket of then chocolate products.
Read the rest of this entry »
by Umberto - Sunday, September 15, 2013
Yes, in 3 Sundays at booth 4337 of Ibie, in Las Vegas, there will Fbm with some useful news for the market.
There will be Chocolab, the chocolate lab, Prima, the smallest enrobing continuous tempering machine, Tower Drop, the complete table top drop machine for biscuits and, just to the market for manufacturers of chocolate from the bean, Kleego.
In a time where marketing drive the market , we try to keep our feet on the ground and making machines that give also to Americans to grow and differentiate from the crowd, with its own unique product.
Read the rest of this entry »
by Umberto - Saturday, September 14, 2013
Tomorrow night it's off to Cape Town where we will make the start up of an enrobing line with an Mtr 60+ Climatico for one of the biggest confectionery companies of South Africa. Given that, Cape Town has the bay of the white shark, we will be careful to ... swim!
Read the rest of this entry »
by Umberto - Thursday, September 12, 2013
Here is where they placed the Prima in Costa Rica.
That is the place where one of the most famous swiss chocolate maker company host its best costumers when they invite to visit the cocoa plantations.
Read the rest of this entry »
by Umberto - Wednesday, September 4, 2013
A group of children has been invited to a workshop in Bangkok where they have worked chocolate with Chocolab.
Nothing better for a child is to create with chocolate!
Read the rest of this entry »
by Umberto - Sunday, August 25, 2013
Yes, not since1945 but since 1845!
That's one of italian beautiful Italian shop: Besuschio, historical Pastry of Abbiategrasso that has existed since 1845.
Always looking to improve their product and always careful not to lose time and productivity.
And 'more than twenty years they are working chocolate thanks to Fbm.
Beginning with standard machines and then with customized machines according to their own production ...
Read the rest of this entry »