Bean to bar chocolate production equipment
Transform cocoa beans into exquisite single-origin chocolate with complete control over the production process, from roasting to tempering, enhancing both flavor profiles and artisanal quality for chocolate connoisseurs seeking a customized confectionery experience.
Processes and Customizes Bean to Bar Chocolate Production
The Selmi Bean to Bar Chocolate Production Line offers a comprehensive solution for artisanal chocolate makers and gourmet producers seeking control over the entire chocolate-making process. Starting with the Vertiflow Roaster, it efficiently roasts cocoa beans to perfection, ensuring an even roast thanks to its patented airflow technology. The Winnower follows, precisely separating cocoa nibs from the shell. With the Grinder Plus, nibs are transformed into smooth cocoa mass, ready for customization. Refine the mass using the Micron ball refiner, and remove acidity with the Conca concher, accentuating the chocolate’s aroma. The process culminates with precise tempering using the digital-controlled tempering machine, achieving glossy, perfectly crystallized chocolate. This highly customizable line integrates seamlessly with your production floor, handling up to 600 kg daily, and features PLC automation for streamlined operations. Constructed from durable stainless steel, the equipment remains resistant to wear and tear, with easy maintenance facilitated by its modular design. Certified to meet industry standards, this line supports the creation of various products, from single-origin bars to truffles and spreads.
Benefits
- Enhances product quality with precise control over each chocolate-making stage.
- Increases production efficiency by integrating all necessary processes into one line.
- Offers flexibility with customizable recipes for unique chocolate profiles.
- Minimizes waste and improves sustainability through efficient material use.
- Streamlines operations and reduces manual intervention with PLC-controlled automation.
- Applications
- Cocoa products,Bean to bar chocolate,Nut processing,Confectionery,Sweets,Spreadable creams,Chocolate,Truffles,Creams
- End products
- Chocolate truffles,Chocolate confectionery,Cocoa mass,Roasted nuts,Enrobed chocolates,Polycarbonate chocolate moulds,Conched chocolate,Chocolate pralines,Tempered chocolate,Bean to bar chocolates,Cocoa nibs,Single origin chocolate bars,Roasted coffee beans,Chocolate ganache,Spreadable chocolate creams,Roasted cocoa beans
- Steps before
- Roasting,Cocoa bean crushing,Nib separation,Mixing,Refining
- Steps after
- Conching,Tempering,Moulding,Cooling,Packaging
- Input ingredients
- cocoa beans,dried nuts,almond paste,ingredients for chocolate,protein bars
- Output ingredients
- chocolate,cocoa nibs,cocoa mass,refined chocolate,conched chocolate,spreadable creams,ganache fillings,truffles,chocolate bars,pralines,hollow chocolate bodies
- Market info
- Selmi is renowned for manufacturing high-quality chocolate processing equipment, such as tempering, enrobing, and cooling machines, with a strong reputation for precision, innovation, and reliability in the confectionery and chocolate industry.
- Capacity
- 60–600 kg/day
- Roasting Time
- 20–40 min
- Hourly Production
- 35–400 kg
- Conching Time
- 8–12 hours
- Refining Time
- 20–25 kg/h
- Tank Capacity
- 60–350 kg
- Sieve Diameter
- 390 mm
- Maximum Capacity (Cocoa Bean Roaster)
- 6–20 kg
- Cooling Tunnel Length
- 200–600 mm
- Machine Dimensions
- 3500 x 1800 x 1800 mm (Example for configurations)
- Chocolate Tempering Machine Capacity
- 200 kg/hr
- Compressed Air Requirement
- 6–10 bar / 1–3 m³/min
- Enrobing Belt Width
- Ranging up to 600 mm
- Chocolate Production Configuration
- 60–600 kg/day
- Batch production capacity
- 60–600 kg per day
- Automation level
- Manual / PLC / Digital control
- Roasting time
- 20–40 min
- Conching time
- 8–12 hours
- Cocoa bean processing
- Batch
- Integrated steps
- Roasting,Winnowing,Grinding,Conching,Tempering
- Cooling integration
- Available
- Cleaning method
- Manual / Requires maintenance
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine footprint
- 3500 x 1800 x 1800 mm
- Control panel type
- Digital control panel
- Tank capacity
- 60 kg
- Control panel type
- Digital control panel
- Pump type
- Removable screw pump
- Custom recipe capability
- Personalized chocolate recipe
- Production scale
- 60-600 kg/day configurations
- Modularity
- Predefined BEAN TO BAR configurations
- Integration with courses
- Operational courses available
- Capacity range
- 5 kg/hr to 600 kg/day
- Batch sizes
- 100-350 kg conching
- Enrobing belt width
- 200 mm to 600 mm