Industrial chocolate conching solution
Optimize chocolate production by effectively removing acidity and moisture, ensuring a homogeneous, high-quality mixture with precise conching and mixing capabilities tailored for versatile chocolate end-products.
Conches and Oxygenates Chocolate Mixtures
The Conca 100 from Selmi Group is a versatile chocolate conching and oxygenating mixer designed for medium to large chocolate manufacturers. It excels in improving the quality of chocolate by removing undesirable acidity and moisture through its efficient conching process. With a capacity of 100 kg, it provides customizable operating parameters such as duration, temperature, emulsion intensity, and oxygenation, accessible via a user-friendly touch screen interface. This machine is ideal for producing a range of chocolate products, including dark and milk chocolate bars, pralines, ganache, and coatings, by ensuring thorough mixing and homogenization. Its design supports batch and semi-automated operations, set within a compact footprint suitable for integration into existing production lines. The Conca 100 operates efficiently, providing significant energy savings with its optimized motor, while ensuring a high-quality output that meets the demanding standards of the confectionery industry.
Benefits
- Ensures consistent chocolate quality by removing acidity and moisture.
- Enhances production flexibility with customizable processing parameters.
- Boosts efficiency with optimized motor control, lowering energy usage.
- Integrates seamlessly into existing production lines with compact design.
- Supports a wide range of chocolate products from spreadable creams to solid bars.
- Applications
- Spreads,Snacks,Confectionery,Chocolate products,Sweets
- End products
- Chocolate truffles,Cocoa mass,Chocolate coatings,Anhydrous pastes,Specialty chocolate bars,Dark chocolate bars,Chocolate pralines,Milk chocolate bars,Chocolate ganache,Spreadable chocolate creams
- Steps before
- Roasting,Crushing,Grinding
- Steps after
- Cooling,Moulding,Enrobing
- Input ingredients
- cocoa beans,cocoa nibs
- Output ingredients
- chocolate mass,homogeneous chocolate mixture
- 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.
- Cycle time
- 8–12 hours
- Capacity
- 100 kg
- Power required
- 4 kW
- Dimensions
- h. 1200 mm (1400 mm with lid open),w. 625 mm,d. 920 mm
- Electrical specification
- 400 V three phase - 50 Hz
- Automation
- Personalized processing program
- Tank size
- 100 kg
- Working mechanism
- Continuous mixer with oxygenation
- Integrated steps
- Mixing,oxygenation,acidity removal
- Batch vs. continuous operation
- Batch
- Automation level
- PLC-controlled with touch screen
- Changeover time
- Customizable via programming
- Cleaning method
- Manual cleaning suggested
- Energy efficiency
- 4 kWh per cycle
- Biological compatibility
- Food grade materials
- Cleanability
- CIP / Easy to clean
- Corrosive resistance (e.g.,acids)
- Stainless steel construction
- Density/particle size
- 0.9–1.5 g/cm³ (typical for chocolate)
- Machine Dimensions
- Height
- Compact Footprint
- Yes
- Control Panel Type
- Touch Screen
- Control panel type
- Frontal touch screen
- Program personalization
- Duration,Temperature,Emulsion Intensity,Oxygenation
- Integration possibilities
- Variable flow of air