Selmi Bean to Bar Line

Complete line of machines for the creation of chocolate BEAN TO BAR, starting from the roasting of the single origin cocoa beans to obtaining refined and conched chocolate with personalised recipes

SELMI's machines for the processing and production of BEAN TO BAR chocolate allow for the customisation and control of every step in the production cycle.

The roasting of the cocoa beans is carried out with the ROASTER machine. WINNOWER can then be used in the next phase to break down the roasted cocoa beans and separate the peel of the beans from the obtained cocoa nibs.
This is then inserted into the GRINDER PLUS to be ground and reduced to pure cocoa mass.

At this point the cocoa mass will need to be mixed with the ingredients required to create the chocolate according to the Bean to Bar recipe used. It will then be filtered to separate the chocolate from the impurities created during processing and lastly the product will be conched by using the CONCA machine.
Conching is a fundamental step in the Bean to Bar processing cycle. The oxygenation of the chocolate will remove the natural acidity contained within the cocoa.

The protagonist of the process is the TEMPERING MACHINE, which is used in the final processing step to temper and mould the obtained Bean to Bar chocolate.

What does BEAN TO BAR CHOCOLATE MAKING mean?
It simply means the production of chocolate starting from the cocoa bean by use of a series of connected machines.

BEAN TO BAR expresses the desire of the artisan to seek quality in the raw material and in the processing cycles, via the use of SELMI machinery, to create artisanal single origin chocolate with a personalised recipe.

Equipping the workshop with Selmi BEAN TO BAR machinery allows the operator to control the production chain of the chocolate starting from the selected raw cocoa beans, which have different aromas and tastes depending on the climate and origin.
This is an example of an artisanal friendly technology which does not homogenise, but creates uniqueness.

In order to make the most of using our machinery to obtain single origin chocolate starting from the roasting of the cocoa bean and progressing through all the processing stages, Selmi Group organises BEAN TO BAR making chocolate operational courses in its own workshop.
Visit the courses page to obtain more information..