Bean to bar chocolate production equipment
Producing high-quality chocolate from cocoa beans requires precise control over each stage of the production process. From roasting the beans to refining the final product, each step is crucial in developing the desired taste and texture of the chocolate.
Complete control over chocolate production
The Bean to Bar line by Selmi offers a complete set of equipment for artisanal chocolate production, starting from roasting single origin cocoa beans to obtaining refined and conched chocolate. This line includes several specialized machines such as the Roaster 106 for even cocoa bean roasting, the Winnower for crushing beans and separating peels, the Grinder Plus for creating cocoa mass, and the Micron 25 or 50 for refining chocolate. Each machine is designed to optimize its respective process, ensuring high-quality production. The Conca machines remove negative acidity and enhance chocolate’s aromatic profile, while the Vaglio automatic sieve filters out impurities. The final step is performed by the professional tempering machine that ensures the chocolate achieves the right consistency and shine. Available configurations support daily production from 60 kg to 600 kg. This equipment aligns well with the needs of artisanal chocolate makers focusing on single-origin chocolate with personalized recipes.
Benefits
- Customizable production to meet specific recipes
- High capacity processing suitable for various scales of production
- Precision control at each production stage
- Efficient separation and refining processes
- Enhanced flavor and texture control through detailed processing