Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

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 ...

Here is the video of the test coating of dates made some weeks ago with a Costumer of Dubai. The problem of covering the dates is that not always the chocolate cover the botton part because the dates are not always the same and easily accessible. Obviously our Maestria used for these tests had no problem of a lack of chocolate in the underlying part of the product.

We covered the dates of the best quality in the world with milk chocolate and dark chocolate on our factory.

Where are the dates of better quality according to this customer from Dubai? Tunisia, Morocco, Jordan? No from an area near Jeddah, Saudi Arabia. I'm not so prepared and connoisseur of the best qualities of dates, but I think this very demanding customer came specially from Dubai to test our systems can know the product well.

Here is the video of the last course with Ernst Knam in our school.We'll back  In the autumn !

Here's the video of the test made with the customer arrived from South Africa  in Fbm.

In a few days we will send the line he has ordered after this test  which consists of an Mtr 60+ Climatico cooling tunnel while for the start up in Cape Town we have to wait for September.

A day of tests covering of cookies produced by this customer from South Africa.

Tested the productivity of the line consists of Mtr 60 +  Climatico cooling tunnel we have choiced some accessories and customizations to meet the Customer's whishes ; because everyone has their own special needs and we like to meet them.

Yes, having just finished the RCI of Cincinnati, we confirm our presence to Ibie of Las Vegas to be held next October, where you will find us at booth 4337. Dear Uncle Sam, wait for us to present our small continuos tempering enrobing machines and larger ones like Maestria. In addition to the "historical" production there will be also the news of  this year as Tower Drop, the table top depositor with 2 heads in 1 and also the wire cut, and Kleego, out new machine for the small and medium producers of chocolate .

Now, I can say this is a tradition in our school : courses on chocolate for those who do not have a lot of preparation.

Massimo Peruzzini helps us for this, an experience of nearly forty years, friendliness and professionalism at the service of those who are ready to begin.

When you get involved with colleagues who already know the base, it's not nice when you want to "make mistakes" understanding where you are wrong then you need a "big brother" to learn the first letters of the chocolate.

The first one that asked to us for a personalized course was a lady from America, that was working in office, who had a passion for chocolate and wanted to try with  this new profession leaving  the old craft, followed by others from Europe and now this couple directly from Brisbane , Australia.

Who is already familiar with it come fot the King of Chocolate, Ernst Knam, while those who want to start and wants to be followed all the steps related to chocolate, need a "one to one" course with Massimo and begins a new adventure in the fantastic world of chocolate.

Rci, exibition of Cincinnati will see us present since 24 to 28  of June in Ohio. Who wants to see our chocolate machines , tempering and covering from the the other side of the ocean do not hesitate to come and visit us.