by Umberto - Wednesday, November 6, 2013
And here are the photos of the chocolate enrobing line make with an Mtr 60 plus a cooling tunnel Climatico with a belt of 60 centimeters wide.
The customer is one of the most important producers of cookies in Cape Town.
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by Umberto - Monday, November 4, 2013
Here is the Ocean of the Great White Shark and also the White Shark of Fbm's tempering machine: Mtr60 at the arrival in Cape Town.
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by Umberto - Friday, October 18, 2013
And today we find ourselves at Host in Milan.
In addition to the ufficial opening in the Italian market for Kleego, as well as Chocolab, Prima with enrobing belt and dropping machine Tower Drop which brought great satisfaction last week in Las Vegas, we will have in this exibition also Twin, particularly suitable for the catering market and ice-cream shops very popular this Fair.
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by Umberto - Thursday, October 17, 2013
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.
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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.
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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 ...
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