BEAN TO BAR
Selmi Chocolate Processing Equipment from Cocoa Bean to Chocolate
BEAN TO BAR: Selmi machines to create single-origin chocolate starting from the roasting of cocoa beans.
By equipping the workshop with Selmi Bean to Bar machines the operator will be able to control the production of chocolate starting from the selected raw cocoa beans, which have, according to the climate and place of origin, various aromas and flavours. The roasting and processing of these will result in chocolate bars made form personalised recipes. This is an example of artisanal friendly technology which does not standardise, but enables uniqueness.
Examples of Bean to Bar production lines
Configuration B: dark chocolate + milk chocolate
Configuration C: dark chocolate
Configuration D: dark chocolate + milk chocolate
Configuration E: dark chocolate + milk chocolate
Machinery list for BEAN to BAR chocolate making
ROASTER 106
It has a hopper capacity of 6 Kg and roasts 40 Kg of coffee or dried fruit per hour.
ROASTER 120
It has a hopper capacity of 25kg and the ability to roast 50Kg of coffee or dried fruit per hour.
WINNOWER
This machine, which is the second component of the Selmi Bean to Bar line, performs the function of drawing previously roasted cocoa beans in various sizes.
GRINDER
It has the special task of grinding ground cocoa with particle size between 200 and 250 microns.
MICRON 25
Micron ball thinner is designed for the production of cream spreads, ice cream, dehydrated products, cream desserts and cakes.
MICRON 50
The machine is equipped with a refrigerator in order to reorganize the excessive heat caused by the friction between the spheres within the specified limits.
VIBROVAGLIO
The final component of the Selmi Bean to Bar product range
CONCA
It removes negative acidity and moisture to improve the quality of the chocolate produced.
TOP EX
Continuous chocolate tempering machine with removable screw pump and digital control panel.
TANK 400
Continuous chocolate melter and stirrer Tank 400