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F.B.M. SRL at The Chocolate Show

Hours Open:
Friday:
11am - 7pm
Saturday:
10am - 7pm
Sunday:
10am - 6pm

Introduction to use of tempering units, start up, working cycle, tips and tricks.
Dosing repetitions and moulding.
Introduction to bean to bar chocolate, melangeurs, conching and refining concepts.
Processing and features of tempering units.