Industrial chocolate conching solution
In bean to bar chocolate production, managing the chocolate’s acidity and moisture content is critical for ensuring a high-quality end product. The traditional methods may not provide the precision required to achieve a consistent and optimal taste and texture.
Remove acidity and moisture from chocolate
The Conca 100 by Selmi is a melting mixer designed for bean to bar chocolate production. It is essential for removing negative acidity and residual humidity, enhancing the quality of the chocolate. The mixer operates within a heated tank, continuously stirring the chocolate, and oxygenating it to achieve a homogeneous mixture within an 8 to 12-hour cycle. The system allows customization through its frontal touch screen, enabling operators to set the duration, temperature, emulsion intensity, and oxygenation. The Conca 100 has a tank capacity of 100 kg and is constructed with a compact design, making it suitable for medium to large workshops and chocolateries. The electrical specifications are 400 V, three-phase, 50 Hz, requiring 4 kW of power.
Benefits
- Improves chocolate quality by removing acidity and moisture
- Customizable processing program for precise control
- Compact dimensions suitable for various workshop sizes
- Continuous mixing ensures a homogeneous mixture
- User-friendly touch screen for easy operation