Even "Il Corriere della sera" speaks about us...

by Umberto - Saturday, March 15, 2014

Even "Il Corriere della sera" speaks about us...

Today on the column dedicated to the cuisine of  the most popular italian newspaper "Il Corriere della sera" has been talked about chocolate "from bean to bar" that finally, after being already a thriving market in most of the world, arrives in Italy.

In fact, next March 24th there will be an event dedicated to chocolate produced in the traditional way in our school where, directly from the U.S., will be the guest of honor Clay Gordon.

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The strength of Kleego!

by Umberto - Saturday, January 25, 2014

The strength of Kleego!

Finally, here in Italy, after Sigep we can tell, many important chocolatiers who transform the semifinished chocolate have realized how important it is Kleego!

Not only Klego can remove acidity, improve and speed up the achievement of the right to chose their own chocolate flavor but is also capable to counch it.

In Italy is it  difficult to import the cocoa beans?

Just buy the cocoa mass, Kleego and add the amount of sugar and cocoa butter that you want to "build" your own unique and inimitable chocolate.

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A special Kleego in Slovenia!

by Umberto - Friday, January 3, 2014

A special Kleego in Slovenia!

For a chocolate, without allergens.

Kleego, with a modified cooling system, how required by the customer.

And... in the end they gave to Kleego also an own name: Gloria!

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The chocolate factory at... the sea.

by Umberto - Tuesday, November 26, 2013

Love for the sea and  for  the chocolate!  What's best solution for next Christmas' holidays?

Go to the Bahamas for an holiday and stay in a resort where you can produce chocolate from bean to bar and, of course, to use mixers, tempering machine, molding line  and cooling tunnel  made in Fbm!


 

Kleego: the solution for the own chocolate!

by Umberto - Sunday, November 24, 2013

Here's a video of an Italian craftsman who purchased Kleego to produce his own chocolate.

A colombian cocoa mass starting to get a chocolate with a strong aroma and deliciously recognizable taste compared to all other "commercial" chocolates . The process before  took several hours while, with Kleego, the production's times have been reduced by more than half.


 

In a Resort of Tamarindo there is a production of chocolate from bean to bar ...

by Umberto - Thursday, November 7, 2013

In a Resort of Tamarindo there is a production of chocolate from bean to bar ...

Even in this Resort of Tamarindo, Costa Rica, there is production of chocolate from the bean to bar using Kleego in addition to our usual tempering machines to optimize the final result.

The mixing time is so short that tourists, staying at this Resort ,can feel themselves easy chocolate manufacturers.

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They produce chocolate from beans also in Kochi, India...

by Umberto - Monday, November 4, 2013

They produce chocolate from beans also in Kochi, India...

Also this Fbm's costumer in Kochi, Kerala, India, has a cocoa plantation where he takes the bean to produce the tablet.

Now these craft factory are something more than a fad and they have become true factories that produce quality chocolate really craft.

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Mission Impossible! ( Last Chapter)

by Umberto - Thursday, October 17, 2013

Mission Accomplished!

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Mission Impossible! ( Chapter 3)

by Umberto - Wednesday, October 2, 2013

Mission Impossible! ( Chapter 3)

... continued.

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And... within 3 weeks start Ibie in Las Vegas.

by Umberto - Sunday, September 15, 2013

And... within 3 weeks start Ibie in Las Vegas.

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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