by Umberto - Sunday, November 16, 2014
Here is a Maestria and an Unica working in a laboratory of Dubai ...
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by Umberto - Thursday, November 13, 2014
Fbm small continuous tempering and enrobing machines are also appreciated also from new chocolate makers in Taiwan!
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by Umberto - Wednesday, November 12, 2014
Yesterday ended the Dubai Exhibition where we confirmed our participation for the second year in a row.
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by Umberto - Saturday, November 8, 2014
Again about Dubai... In these days we shipped a new chocolate coating line composed of Maestria with belt size large for 40 centimeters and a chocolate cooling tunnel, Climatico, 12 meters long.
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by Umberto - Friday, October 24, 2014
Also chocolate is growing the globalization.
Shops, modern products and packaging can be found more easily everywhere: here is an example of one of our customer of La Serena, Chile, which looks like a modern chocolate factory in northern Europe.
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by Umberto - Thursday, October 23, 2014
Even the most famous hotel in Las Vegas, the legendary Caesars Palace has chosen Fbm to temper the chocolate and cover with it the huge productions that come out from the kitchens. Amazing kitchens that use golfcar to move from one work-room to another one ...
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by Umberto - Saturday, October 18, 2014
About Sugar Factory ... it is these days the departure of these 3 models Fbm for their new production!
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by Umberto - Friday, October 17, 2014
After the Las Vegas ' Chocolate School, here is Sugar Factory on the Strip, the wonderful local at the gates of Paris in Las Vegas!
With Fbm this shop is starting to become something like a Chocolate Factory! To be continued ... ...
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by Umberto - Wednesday, October 15, 2014
Even one of our dearest dutch customers who started with a Maestria and a Climatico in 2007, has just taken the third Maestria.
Now he can quickly change the colors of chocolate using the same tunnel of crystallization.
After the second Maestria, taken in 2011, here came the third time!
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by Umberto - Sunday, October 12, 2014
Here we are in Las Vegas at the Jean-Marie Auboine Chocolatier School, the School of chocolate in which we decided to get involved.
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