Melting mixer for bean to bar chocolate production
In artisanal and small-scale chocolate production, achieving the perfect balance of flavor and texture is often challenging. Key to this challenge is a continuous mixing process that enhances the aromatic profile while removing negative acidity.
Enhances chocolate flavor through continuous conching
The Selmi Conca 200-400 is a specialized melting mixer designed for bean to bar chocolate production. This unit features a heated tank with a central mixer, which ensures continuous stirring of the chocolate mass. The mixer not only oxygenates the chocolate but also creates a homogeneous and defect-free product within 8 to 12 hours. The innovative inertial rotary system adds a second, simultaneous orbital rotation to the usual rotation of the stirrer, enhancing the aromatic profile of the chocolate and removing any residual acidity or humidity. Operators can customize the duration, temperature, emulsion intensity, and oxygenation through a touch screen control panel. Suitable for medium to large workshops and chocolateries, the Conca 200-400 offers a tank capacity of 200 kg for the 200 model and 350 kg for the 400 model, making it highly versatile for various production needs.
Benefits
- Customizable operation settings via touch screen control panel
- Enhances aromatic profiles and removes acidity
- Continuous mixing ensures a homogeneous product
- Suitable for medium to large scale operations
- Compact dimensions fit various workshop sizes