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     CALENDAR OF DIMOSTRATION |
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February 2005 – In FBM Verbania dealer warehouse
Guido Castagna creates “cremino” fantasies in the FBM Verbania dealer.
The machine Castagna uses is Compatta, the interest and the concourse have been remarkable.
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Aliment Exhibition (Montichiari BS) 16-19/01/05
The association of the Pastry Chef from Brescia held up, also for this year, its participation to the above mentioned exhibition. FBM gives a tempering machine which will be used during the exhibition by “The Pastry Chef of the decade” Mr. Iginio Massari.
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Eurochocolate (NAPLES) December 2004
The moving chocolate exhibition comes to Naples. The FBM local dealer gives a tempering machine to the association of the Pastry Chef of the Naples area.
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November 2004 – In FBM Verbania dealer warehouse
Organic features for a new black chocolate presented in the warehouse of the FBM dealer in Verbania. A tempering machine with its regulation and its precision at the tenth of a degree helped Mr. Guido Castagna in realizing its creations.
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November 2004 – In FBM Ragusa dealer warehouse
The Gennaro Volpe italian pastry academy member, used a FBM tempering machine in a demonstration in Ragusa. The possibility to change the color of the chocolate using the same machine met the approval of all the audience.
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October 2004 – In FBM Padova dealer warehouse
One of the most popular italian pastrymen, in the pastry laboratory held by the FBM’s dealer, used the small Compatta to create His famous pralines.
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October 2004 – In FBM Pavia dealer warehouse
For the second time in a year, the pastry laboratory of Linea Bianca saw the cooperation of the master Racca with FBM, and He had the opportunity to test the good working of our tempering machines, in front of all the experts of the field coming from the whole Pavia area.
It was stressed the versatility of the machine in the working phase and, most of all, the speed in the tempering phase and the easy maintaining of the tempering temperature even if some flakes are sometimes put into the bowl.
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March 2004 - Chocolatecaffè (BRESCIA)
The association of the bakers from Brescia used, in this occasion, an FBM tempering enrobing machine Unica to create chocolate praline and cover other product with chocolate.
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February / March 2004 – Foggia trade fair
The Foggia dealer for FBM machines participated to the exhibition, showing the FBM tempering enrobing machine for chocolate having a great success.
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December 2003 – Professional School (COMO)
In Como, in a Professional School, the chef Giuseppe Gagliardi used the tempering machine Compatta for its creations and for testing a new kind of chocolate.
The test gave very positive results thanks to the versatility of the machine and to the possibility to control separately the melting and the tempering temperature and to use the setting scale considering tenth of a degree and obtaining the best result in the working phase.
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Cefia Expo (GIARRE) 01/03/02
The big confectioner Eliseo Tonti shown his capacity during the Cefia Expo thank to FBM, which supplied its machines with a big success in an island where the production of chocolate is increasing.
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Pabo.Gel (ROMA) 27/02/02
Always at the service of the best European confectioners and of the most important exhibition, FBM gave its tempering machines at Con.pa.it. For the European Cup.
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Lago di Garda
Giovanni Demontis, sales director, has shown the tempering machine Compatta, a small machine with a big versatility, with a big success and a lot of adhesions in a new market.
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Fugar Produzione SPA
Giovanni Demontis, sales director, has shown with the reseller Fugar Spa and the master Morri , one of the best tempering machine built by FBM: the MTR18.
This tempering machine, with a capability of 18 kg, has earned a big success between the confectioners during the manifestation.
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Aula Chocovic (Spain) – Spanish demonstration of the last news shown at SIAB (05 June 2001)
Umberto Boscolo, president of FBM, in front of an enthusiastic public of confectioners and titular of Chocovic, the Spanish reseller, shows the dispenser of chocolate “MIA” and the small table tempering machine “PRIMA”, arousing interest for the good debut of FBM in the world of catering.
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Dolce SIAB 2001 (VR) - (12/16 may 2001)
Also this edition of SIAB had as the main attraction the modern technology of FBM, which is always ready to supply its contribution to the most important demonstration.
Two machines MTR18 are shown at Dolce SIAB, they are tempering machine controlled by an inner computer featuring a basic CPU board.
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Ovens Italia (TO) - March 21st 2001
The drop machine EVOLUZIONE 400 is officially introduced also in Turin. The small machine gather the attention of more and more small shops, becoming thus one of the most successful models of the last years.
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CEFIAEXPO at Giarre (CT) - March 4/8 2001
Organised by our distributors for Eastern Sicily, CEFIAEXPO were the opportunity to see our model COMPATTA used by some of the main pastry men in Italy, showing the top-quality level which the user can reach by this machine.
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Proba Punto Dolce in Bolzaneto (Genoa) - March 2001
One of the historical FBM distributors for chocolate processing machines in Italy involved its structures in its show-room for a demonstration of the several working possibilities of the machines EVOLUZIONE 400 for a successful appointment with its closest Customers, the Pastry shop owners.
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Italian Confectionery Championship - at SIGEP exhibition (January 27/31 2001 in Rimini)
FBM is always present at the main appointments and the most renown championship of the confectionery world, giving its technology. During the Italian Confectionery Championship the models MTR 18 and COMPATTA were much appreciated.
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Pastry shop Bonati at Paladina (BG) - Demonstration with Master EMANUELE SARACINO - November, 20th 2001
For this exceptional happening, Emanuele Saracino accepted to show his confectionery art for a demonstration out of the school “Etoile”. Maser Saracino has exalted the features and working possibilities of the tempering machine MTR 18 and the table electronic drop machine EVOLUZIONE 400.
The enthusiasm with which the more than 40 pastry men (coming from all over Italy) participated in the happening is a confirmation of the status of Great Master in his art reached by Emanuele Saracino, and of course, the high-tech level granted by FBM machines.
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