FBM Chocolate Equipment
FBM is an innovative and responsive company that listens to the market and is constantly upgrading or introducing products to meet market demand. In 1976, they pioneering continuous chocolate tempering technology using an auger pump circulating chocolate through a tempering pipe which is now standard in artisan and semi-industrial tempering machines. This resulted in producing a constant supply of tempered chocolate without over crystallization, commonly seen with batch tempering techniques. FBM also worked closely with the new wave of Chocolate Makers commonly known as "The Class of 2010" such as Dandelion Chocolate, French Broad Chocolates, and Dick Taylor Craft Chocolate. This experience yielded a tempering machine that can manage higher viscosity craft chocolate. They have gone on to produce a complete line of Bean-to-Bar chocolate making equipment, including the first vertical cooling tunnel for molded chocolate bars. TCF Sales became the FBM North American Distributor in 2012, and is proud of FBM's ongoing commitment to develop and improve their products and provide an increased level of Customer support.