MACHINES FOR
PROCESSING
CHOCOLATE AND BISCUITS

Calendar of upcoming fairs

CHOCOA 2026

16/02/2026 - 20/02/2026

FBM and Rollermac are returning to Amsterdam for Chocoa 2026. Visit us at booth C4 to discover the latest breakthroughs in the Bean to Bar world.

#CHOCOLATEFORALL WEEK 2026

23/02/2026 - 26/02/2026

Mark the dates for the chocolate show! Yes, the spectacular chocolate show is back in 2026 at our superb FBM Area school in Legnano. The "Chocolateforall week" returns, and the protagonists are all unique and inimitable figures. Luis Amado from Chicago will present his new dimension of pralines and bars. Giacomo Bellantoni will illustrate how simple it can be to create dragées starting from unique and unthinkable raw materials. Monica Meschini will explain the basics of chocolate tasting and evaluation culture, while Paul Edward will explain the functionality that colored cocoa butter can offer to artisan chocolatiers. We look forward to seeing many of you in 2026, and for those who would like more information, we are ready to respond to our email fbm@boscolo.it.

BEAN TO BAR

Machines for the production of chocolate starting from cocoa beans. In the last 10 years the world of craft chocolate has revolutionized; thanks to the Bean to Bar the production of chocolate from cocoa has become important in all the best chocolate laboratories in the world. If until a few years ago everyone used to melt and re- temper industrial chocolate, since 2011, thanks also to FBM, there are thousands of "chocolate makers" who create their own chocolate. Fbm offers all the necessary technology with different characteristics from the stone mill with three different production segments to the ball mill also with three different production segments. We have 5 Bean to Bar schools around the world, and we have a very famous hub in Legnano where we have been running our now iconic specialized Bean to Bar courses since 2011, which have been attended by most of the hundreds of chocolate makers around the world who use our machines.

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Chocolate

FBM was born in 1977 with the aim of helping chocolatiers to speed up and automatize their work First manifacturer of continuous tempering machine in Italy, it has always been recognised as solid, reliable and at the forefront reality Tempering, enrobing, hollow moulds and pralines, craft chocolate production, dragees, spreadable creams, decorative dountains; FBM will have the right solution for you.

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BISCUITS

With one machine you can produce different types of biscuits and different types of doughs, doughs so different that once they required more than one machine. With the same dropping machine and with the same head it is possible to produce biscuits with extremely dry or highly liquid whipped doughs or with wire-cut system. By changing the nozzles or extrusion molds of the biscuit dough, it is possible to obtain extremely small shapes, large ones with a standard diameter of 5 cm or even shapes that fill the entire tray.

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Bean to Bar Lines

Stater Line

COMPATTA

Tempering Machines

NINJA KID

Bean to Bar

RUMBABY

Bean to Bar

Pro Line

PROXIMA

Tempering Machines

NINJA BEAN

Bean to Bar

GRINDGO

Bean to Bar

RUMBO KID

Bean to Bar

Master Line

UNICA

Tempering Machines

GRINDGO

Bean to Bar

RUMBO

Bean to Bar

CLIMA 50-100

Cooling Tunnels

KLEEGO 50-100

Bean to Bar

Biscuits Lines

TOWER DROP

Biscuits

SINTESI

Biscuits

Our company

Fbm is the historic company for the production of Italian tempering machines, having been the first to produce continuous tempering machines for small and medium-sized laboratories in Italy. It was founded on April 19, 1977 and has been led since 1997 by Umberto Boscolo, supported by a group of fantastic collaborators who have lived the experience together for an average of almost twenty years. Fbm creates almost entirely its own technology in Legnano thanks to automatic machinery, a group of historic designers and a series of expert people who have followed the technological and productive development in recent years. Fbm produces machinery for chocolate and also machinery for dosing biscuit dough, ball mills for spreads, panning machines for dragees, horizontal and vertical tunnels for enrobing, drops and modeling with chocolate. Fbm was also the first company to propose the complete technology for the production of artisanal "bean to bar" chocolate and has more than 1100 "chocolate makers" customers in every corner of the world and has produced the famous "Fbm bean to bar course" in its headquarters in Legnano, which lasts 3 days and has helped a very long series of "chocolate makers" among the most famous in the world to start or develop their own reality.