by Umberto - Thursday, February 5, 2015
Again in Saudi Arabia but this time in Jeddah. This new Saudi pastry has chosen Proxima for its own chocolate production.
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by Umberto - Tuesday, February 3, 2015
In the week of Gulfood warms the world of sweets' makers in the Middle East and with it warm also the interest about Fbm. A chocolate line composed of some Proxima (3 colors!) and a Climatico to grant to a manufacturer of decorations and coatings to produce in a continuous way his own production of chocolate.
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by Umberto - Monday, February 2, 2015
Another Prima, a new tempering enrobing machine, is coming to Hong Kong for a glamour and famous chocolate shop. The small size, the continuity of work for chocolate, the enrobing belt of small but absolutely versatile and profesional dimensions has been the right answer to the needs of this new customer Fbm!
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by Umberto - Friday, January 30, 2015
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!
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by Umberto - Monday, January 26, 2015
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 ...
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by Umberto - Saturday, January 24, 2015
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!
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by Umberto - Friday, January 23, 2015
Finished the Sigep, we are ready for our next exhibition: Gulfood!
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by Umberto - Sunday, January 18, 2015
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.
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by Umberto - Thursday, January 15, 2015
Remaining neighbors, this beautiful Shop, Colazione da Bianca located in Bologna, has taken Chocolab to expand the production going inside to the chocolate. Chocolab has the ability to create a lot of differents kinds of production having onlyu a little bowl of 12 kg.
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