by Umberto - Wednesday, October 30, 2013
Among strictly FBM tempering machines, cocoa beans and chocolate bars hollows really special ...
A day with Clay Gordon and Marco Colzani in his historic and futuristic laboratory tasting chocolate "C Amaro" that struck in an incredibly positive way the great American Knower.
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by Umberto - Tuesday, October 29, 2013
And also this time was successfully completed the course on "Christmas Knam"!
Always very special recipes in this course have seen the Fava Tonka and Yuzu mixed with chocolate pairings develop truly unique.
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by Umberto - Saturday, October 26, 2013
Next Monday comes back the staff of Ernst Knam to present the most popular course in our school: Christmas' Knam.
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by Umberto - Friday, October 25, 2013
Even the French Chef of one of the most well-equipped hotels in Istanbul, Turkey, wanted 3 stages tempering machine, Unica, produced by Fbm.
Whenever deepens chocolate processing and studying the system to temper show that Fbm not fear any comparison but rather works better without thickening in the center of the bowl or something like the two temperatures that align after a few tens of minutes.
And think about Unica that has 3 temperatures of work ....
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by Umberto - Wednesday, October 9, 2013
Even Gary Rulli of Emporio Rulli in San Fransisco, 150 employees and various machines Fbm in its laboratories, could not miss in our booth in Las Vegas. Always a pleasure to meet a friend.
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by Umberto - Tuesday, October 8, 2013
At Ibie of Las Vegas came also Buddy Valastro to present his products and show how he works!
In the meantime, our machines are so popular that, after 2 days, from 6 machines in the booth we have only one unsold but for some models the number is ... multiple. This means that we understand the time and the market that wants substance, flexibility and competitive price.
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by Umberto - Thursday, September 26, 2013
The first 3 days of the course of Cookery Lab have been dedicated to the classic italian pastry managed by the President of Conpait Federico Anzellotti.
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by Umberto - Saturday, September 21, 2013
Next Monday starts Cookery Lab, a 10-day course organized by Conpait in our school.
The main topic of the course are the base to become a Cake Designer.
Demonstrators and teachers will be Federico Anzellotti, Luigi Musio, Clarissa Negri and Dario Guzzetti.
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