by Umberto - Tuesday, July 8, 2014
Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.
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by Umberto - Saturday, July 5, 2014
The movement of production of crafter chocolate is global increasingly. Widespread and increasingly attentive to craftsmanship, quality and proximity of production to the final customer that research often also this.
It 's so that even in Georgia, starting from Tbilisi, this new chocolate maker has begun to develop his distribution network across the Nation.
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by Umberto - Wednesday, May 7, 2014
Thinking about the History of Pasticceria Biffi of Milan without talking about is impossible. 150 years of history forever in the heart of Milan.
The Biffi's chocolate is all made in Fbm now like for the last 10 years ( we are really more young....).
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by Umberto - Sunday, May 4, 2014
About chocolate in Finland ...
This famous Chocolatier has selected Unica for his product.
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by Umberto - Monday, April 7, 2014
Tomorrow Proxima, our new continuos tempering machine, will be officially presented also in the Far East's market. Obviously it will not be alone ...
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by Umberto - Saturday, March 22, 2014
Also this irish producer relies Fbm for the processing of its chocolate ...
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by Umberto - Monday, March 10, 2014
Once again we are at the Europain.
Tower Drop ,our table top depositor with wire cut will be made to work throughout the duration of the fair by French Chef Sivio Santin.
Proxima is officially introduced in this market by our historic local Dealer and for the presentation of Strato you can come directly in our booth without forgetting the presence of our mini tunnel for chocolate Climatico only 4 meters long!
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by Umberto - Tuesday, March 4, 2014
Also when we delivered the enrobing line to Saadeddin we had the impression of a valid and important company of Saudi Arabia.
Now that we have seen a reality with a great network of stores across the Arabian peninsula we are proud to say that they also produce with a chocolate line of Fbm!
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by Umberto - Tuesday, February 4, 2014
Here is a French chocolatier who has known us some years ago by purchasing a Compatta with enrobing belt and then he also added a Unica.
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by Umberto - Saturday, January 4, 2014
It 'nice to see that a lot of our Customers, as this historic pastryshop in Bologna, continue the growth path with us.
Here, we have our history of recent years: an Mtr 18 with the analogic controllers, another Mtr 18 with the first electronic card, a Compatta with digital controllers and a new Unica with the 3 stages of tempering for the chocolate!
Somebodies , like it is understandable, in recent years have tried alternatives and then we have recieved back looking in their eyes real satisfaction taking again our machines, others, like this customer, have always chosen our quality and reliability.
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