by Umberto - Friday, May 23, 2014
Another time the Fbm customers 'skills has been recognized!
At the European semi-finals of the International Chocolate Awards, in the category trouffles, Ben Le Prevost, we talked about him some time ago as a user of our Chocolab, won the gold medal. Congratulations!
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by Umberto - Wednesday, May 14, 2014
Again from France and again about alcoholic chocolate, here is another Fbm's costumer who produces chocolates with a high alcohol level ...
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by Umberto - Thursday, May 8, 2014
Tonight in Brooklyn, NY, in the factory of this "from bean to bar" maker, there will be a party dedicated to the presentation of the new packaging for his chocolate bars.
Beautiful is not it? A pity he has requested us too late because, if we had time, we would have done a jump...
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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 - Tuesday, May 6, 2014
Ready to go also this line for enrobing with chocolate made with Mtr 60, melting tanks for 200 kilos with visual sensor to put new chocolate in the tempering machine and a cooling tunnel for crystallization of the chocolate .... Destination: Riyadh.
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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 - Friday, May 2, 2014
The transfer sheets to apply on chocolate have a very aggressive market in France.
One of the most important producers, Manudecors, began using Fbm in 1999 to create some customizations with our tempering machines.
In these years, and also in 2014, they continued to choose Fbm thanks to the quality of tempering, the assistance and the way to adapt our standard machines to their production.
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by Umberto - Thursday, May 1, 2014
Here's how a Mexican from Wyoming call our assistance on Fbm tempering machine sold some years ago.
The quick continuous and economical service... ... it is a pleasure ...
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by Umberto - Wednesday, April 16, 2014
Here's a test of some days ago in the South of Italy.
Great snacks covered with chocolate by a small continuos tempering machine equipped with the prefessional enrobing belt.
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by Umberto - Wednesday, April 16, 2014
In the same time of the course of Cookery Lab we organized a course customized only for one people for production of pralines, ganaches and fillings that has been requested by a customer of South Africa.
In this occasion the customer has tested his 2 continuos tempering enrobing machines before shipping in Cape Town.
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