Machines for the production and processing of chocolate
BEAN to BAR
Welcome to Selmi Chocolate Machinery Group.
Manufacturer of machines and equipment for chocolate processing
SELMI LINES FOR BEAN TO BAR CHOCOLATE PRODUCTION
"From the cocoa bean to the chocolate bar"
The BEAN TO BAR CRAFT production of chocolate has, over the past few years, become a productive trend in the world of chocolate. The best chocolatiers in the world have introduced this autonomous BEAN TO BAR production in their workshops:
working from the pure cocoa bean to the finished chocolate product.
The BEAN TO BAR expresses the desire of the artisan to search for quality in the raw materials and the production processes to produce a single origin chocolate with a personalised recipe. In ancient times chocolate was consumed by populations in liquid form during religious rituals and was considered a raw material of immense value.
But what does Bean to Bar mean? Bean to Bar is the transformation and production process of chocolate starting from the raw cocoa bean to create single origin chocolate or different blends. The most fascinating and intriguing aspect of this production process is the complete freedom of expression of the master chocolatier as the production recipe can be personalised and the final taste of the chocolate is not only dependent on the origin of the cocoa beans used but also on the way they are processed during the various production steps.
CHOCOLATE AROUND THE WORLD
According to validated theories, the first cocoa trees originated in the Amazon rainforest and two genetic varieties developed over two thousand years ago, one in the Venezuelan Andes and the other in the Brazilian Amazon, giving origin to the two oldest varieties: the CRIOLLO and the FORASTERO. The genetic union of these two gave birth to the first hybrid variety in history: TRINITARIO.
package lines of machines for the production of Bean to Bar chocolate selected by Selmi
Selmi helping in the choice of the correct workshop machinery to satisfy your daily production requirements
Rely on our experience and professionalism
Pack A
60Kg of chocolate production per day
This package line consists of:
Roaster 106, Winnower, Grinder, Vibro, Micron 25 e Conca 100
Pack B
100Kg of chocolate production per day
This package line consists of:
Roaster 106, Winnower, Grinder, Vibrovaglio, Micron 25 e Conca 200
Pack B-Auto
100Kg of chocolate production per day
This package line consists of:
Roaster 106, Winnower, Vacuum, Grinder, Vibrovaglio, Micron 25 e Conca 200
Pack C
200Kg of chocolate production per day
This package line consists of:
Roaster 120, Winnower, Grinder, Vibrovaglio, Micron 50 e Conca 200
Pack C-Auto
200Kg of chocolate production per day
This package line consists of:
Roaster 120, Winnower, Vacuum, Grinder, Vibrovaglio, Micron 50 e Conca 200
Pack D
400Kg of chocolate production per day
This package line consists of:
Roaster 120, Winnower, Vacuum, Grinder, 3 Tank 200, 2 Vibrovaglio, 2 Micron 50 e Conca 200
Pack E
600Kg of chocolate production per day
This package line consists of:
2 Roaster 120, 2 Winnower, Vacuum, Grinder, 5 Tank 200, 3 Vibrovaglio, 2 Micron 50 e 2 Conca 200
BEAN TO BAR PROCESS MACHINERY
HOW TO TRANSFORM THE COCOA BEANS IN BEAN TO BAR CHOCOLATE?
DISCOVER THE PRODUCTION PROCESSES USING SELMI'S MACHINES AND EQUIPMENT
The new trend is to become true Chocolate Makers: Bean to Bar artisans wishing to work autonomously starting with the purity of the cocoa beans via a meticulous and controlled process with the aim of producing single origin or blended chocolate; the latter being achieved by using carefully selected different types of cocoa beans mixed together. A NON CONFORMIST PROCESS WHICH CREATES UNIQUENESS.
The Bean to Bar production of chocolate naturally entails the personal control and complete responsibility for all the processing of the cocoa bean, starting with the personalisation of the roasting in order to obtain various and unique aromatic profiles as opposed to semi processed industrial products on the market. It will also entail the careful selection of all the ingredients that will be needed for the chocolate recipe, guaranteeing quality and uniqueness of the product on the market.
Normally Bean to Bar chocolate is sold and distributed on the market via a selection of bars or neapolitans with various cocoa percentages. For dark chocolate this varies from 35% up to 80-90% for the extra bitter, whilst for milk chocolate other ingredients are added, mainly milk powder of excellent quality.
Selmi Chocolate Machinery, leader on the Italian and international market for the production of machines for the processing and transformation of chocolate and professional roasters for cocoa, coffee and dried fruit, offers a series of machines for the creation of Bean to Bar chocolate.
We discover together the various phases of the BEAN to BAR process and the machines made by Selmi for each of these.
The ROASTING process
It is well known that the art for the creation of a good chocolate begins with the roasting, a very important step for the completion of the development of the cocoa aroma precursors that are generated in the fermentation phase of the seed. It enhances and enriches the scent, the aromatic profile and occurs via the use of the ROASTER machine, unique on the market for the use of the Vertiflow System which has an international patent held by Selmi Srl
The main difference is in the transmission of the heat to the cocoa bean within the roasting chamber: the heat emanating from the lower part of the roaster directly heats the product which becomes an active heat conductor via a circular and repetitive movement until the desired temperature is reached, which is preset by the operator via the touch screen front control panel.
The unloading into the cooling chamber is controlled by the temperature sensors located within the roasting chamber which, once having identified the correct cooking point of the bean interiors, put into action the discharge and the air cooling jet which quickly puts an end to the roasting. This innovative system furthermore generates a uniform cooking of the cocoa from the core to the outside, hence avoiding the presence of humidity at the end of the process.
Roaster 106
Roaster for cocoa beans, nuts and coffee - 6 Kg
Roaster 106 features
- Easily cleaned and disinfected
- Ventilated external reservoir for the cooling of the product
- (less than 3 mins for 6 Kg of product).
- Integrated peel collecting tray.
- Roasting via an exclusive and patented Vertiflow air system.
- Cooling system.
- Touch screen display.
- Container for the collection of peels (extractable).
- NEEDS TO BE CONNECTED TO A COMPRESSED AIR SYSTEM.
- Can be modified to take 220V three phase - 50/60Hz.
Roaster 106 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 20 kW - 32A - 5 poles.
- Maximum capacity of loading hopper: 6 Kg.
-
Roasting time:
- 15-18 mins. for coffee
- 10-12 mins. for nuts
- 20-40 mins. for cocoa beans
- Dimensions: H 1610 mm, W 840 mm, D 1120 mm.
Roaster 120
Roaster for cocoa beans, nuts and coffee - 20 Kg
Roaster 120 Features
- Suction system for filling the loading hopper.
- Roasting via an exclusive and patented Vertiflow air system.
- Cooling system.
- Touch screen display.
- Container for gathering peels.
- Ventilated external reservoir for the cooling of the product
- Integrated peel collecting tray
- NEEDS TO BE CONNECTED TO A COMPRESSED AIR SYSTEM.
- Can be modified to take 220V three phase - 50/60Hz.
Roaster 120 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 35 kW - 64 A - 5 poles.
- Maximum capacity of loading hopper: 20 Kg.
-
Roasting time:
- 15-16 mins. for coffee
- 18-20 mins. for nuts
- 20-40 mins. for cocoa beans
- Dimensions: H 2250 mm, W 1200 mm, D 1750 mm.
Decortication and Crushing
The following step consists in decortication, i.e. removing the external peel from the roasted cocoa bean, via the use of WINNOVER, which will crush the beans transforming them into nibs, and separating the roasted cocoa from the peels.
The mill, made from stainless steel, carries out an optimal crushing of the cocoa beans. The product will be separated from the peel thanks to the use of two separate and adjustable air flows.
Winnower
cocoa crusher
Winnower Features
- Compact dimensions.
- Suitable for medium/large workshops, chocolateries and patisseries.
- Stainless steel crushing rollers.
- Adjustable air flow in two suction levels.
- Two separate hoppers for the crushed particles: one for the created nibs and the other to contain the waste material resulting from the processing.
- Air filter and gasket for the peels.
- 5 Kg hopper for cocoa beans.
- Separation via two separate and adjustable air flows.
Winnower technical specifications
- Electrical specification: 220 V single phase 50 Hz.
- Required power: 2 Kw - 16 A - 3 poles.
- hourly output: 50 kg.
- Dimensions: h. 1450 mm, w. 1600 mm, d. 550 mm.
The grinding
At this point it is necessary to grind the obtained nibs, transforming them into an unrefined paste by using the GRINDER, a mill equipped with a loading hopper where the nibs pass through stainless steel pins to then fall in the underlying container having been ground to sizes of between 200 and 250 microns. Fast production of the cocoa paste with a thermoregulation of the resulting product to 40/45 degrees
Grinder
Mill to transform nibs into unrefined cocoa paste
Grinder Features
- Compact dimensions.
- Suitable for medium/large workshops, chocolateries and patisseries.
- Stainless steel crushing rollers.
- Stainless steel pins.
- Hopper for 15 Kg of nuts or cocoa beans.
Grinder technical specifications
- Electrical specification: 220 V single phase 50 Hz.
- Power required: 4 Kw - 16 A - 3 poles.
- Hourly output: 35-40 Kg/h.
- Dimensions: h. 1400 mm, w. 550 mm, d. 800 mm.
The refining
Now the operator is ready for "the magic" via the use of MICRON, a ball refiner made for refining not only the obtained cocoa paste but also all the other ingredients needed to make the chocolate: normally this consists of refined or cane sugar, vanilla pods and liquid cocoa butter, the relative percentages of which vary depending on the origin of the cocoa being used and on the product that one desires to obtain.
The refiner contains within it stainless steel spheres which are moved by compressed air and electricity to which the machine is connected. These refine the chocolate by friction, preserving the organoleptic properties thanks to the constant recycling of the product in the cooling compartment located under the refining chamber within the machine. The processing to obtain a fine and homogeneous compound, refined to sizes under 18 microns, lasts around 90/20 minutes.
Micron 25
Sphere refiner 15 Kg
Micron 25 features
- Machine suitable for small – medium workshop.
- Ideal for processing frequent changes of flavour.
- Easily cleaned.
- Needs to be connected to a compressed air source.
- Option to modify to three-phase 220 V – 50/60 Hz.
Micron 25 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 4 kW - 16 A - 5 poles.
- Tank capacity: 20-25 Kg.
- Refining time: 20-25 Kg/h.
- Dimensions: H 1200mm, W 750 mm, D 950 mm.
- Refining capability: under 20 microns.
Micron 50
Sphere refiner 60kg
Micron 50 features
- Machine suitable for medium/large workshops.
- This is the only machine in this production category that is movable on wheels to facilitate the cleaning of the workshop.
- Dimensions and weight reduced to the absolute minimum.
- Needs connection to a compressed air supply.
- Can be modified to take 220V three phase - 50/60Hz.
Micron 50 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 12 kW - 32 A - 5 poles.
- Tank capacity: 60 Kg.
- Refining time: 40 Kg/h.
- Dimensions: H 1350mm, W 1550 mm, D 1000 mm.
- Refining capability: under 20 microns.
Conching
Conching has the task of enhancing the properties and the aromatic profiles of chocolate via the oxygenation of the chocolate, which is facilitated via the mixer located in the centre of the heated tank. This process removes the negative acidities and any humidity within the created chocolate.
Selmi offers three models, depending on the production requirements: Conca 100, Conca 200 and Conca 400
Conca 100-200-400
Conching to enhance the aromatic profiles of the bean to bar chocolate
Conca features
- Compact dimensions.
- Suitable for medium/large workshops and chocolateries.
- The mixer has been designed for the perfect homogenisation of the chocolate.
- The operator can personalise the programs.
Conca 100 technical specifications
- Electrical specification: 220V single phase 50Hz.
- Required power: 3.5 kW - 16A – 3 poles.
- Tank capacity: 60 Kg.
- Dimensions: H. 1150 mm, W. 670 mm, D. 800 mm.
Conca 200 technical specifications
- Electrical specification: 400V three phases 50Hz.
- Required power: 4 kW - 16A – 5 poles.
- Tank capacity: 200 Kg.
- Dimensions: D. 1030 mm, W. 950 mm (1080 mm with lid open and dispensing spout on the right side), H. 1370 mm (1815 mm with lid open).
Conca 400 technical specifications
- Electrical specification: 400V three phases 50Hz.
- Required power: 5 kW - 16A – 5 poles.
- Tank capacity: 400 Kg.
- Dimensions: D. 1030 mm, W. 950 mm (1080 mm with lid open and dispensing spout on the right side), H. 1370 mm (1815 mm with lid open).
The Sieving
Last element in the range is the sieve VIBROVAGLIO which has the task of filtering the product and removing any processing impurities.
This procedure eliminates any residual excess fibre and will obtain a final product of around 16 microns: granulometry imperceptible to the palate.
Vibrovaglio
Sieve for chocolate
Vibrovaglio features
- Compact size.
- Final automated sieve aimed at filtering out the impurities introduced during processing.
Vibrovaglio technical specifications
- Electrical specifications: 400 V single phase 50 Hz.
- Power required: 0,18 kW – 0,61 A.
- Hourly production rate: 50-60 kg.
- Dimensions: h. 1000 mm, w. 585 mm, d. 465 mm.
- Sieve diameter: 390 mm.
Storage
Optimal storage and preservation of the BtoB chocolate within the TANK melter/mixer.
Controlled electric heating of the tank with improved accessibility to the tank to facilitate inspection and cleaning of the machine.
Tank 200 and 400
Continuous chocolate melters and mixers
Tank features
- Comes with a screw pump as standard for the extraction of the chocolate, which is controlled either by pedal or by a button.
- The extraction pump reverses its direction of rotation at the end of every cycle to facilitate the cleaning of the tubes.
- This machine can be ordered with the pump having a right side or left side extraction.
- Can be modified to take 220V three phase - 50/60Hz.
Tank 200 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 4 kW - 16 A - 5 poles.
- Capacity: 200 Kg.
- Dimensions: d. 1030 mm, w. 950 mm (1080 mm with lid open and dispensing spout on the right side), h. 1370 mm (1815 mm with lid open)
Tank 400 technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 9 kW - 16 A - 5 poles.
- Capacity: 350 Kg.
- Dimensions: d. 1030 mm, w. 950 mm (1080 mm with lid open and dispensing spout on the right side), h. 1370 mm (1815 mm with lid open)
Tempering
Now that the chocolate is ready, one more very important step is needed before it can be transformed and placed in moulds ready for sale: the tempering, which gives the chocolate its shine and its distinctive "snap" when it is broken. Selmi's tempering machines are easy to use and controlled via their touch screen display. They are equipped with a volumetric dispenser and a pedal to halt the flow. There are a number of different tank capacities to choose from in order to satisfy the various hourly and daily production needs. The tempering machines are furthermore equipped with the patented screw pump removal system: EX. This system allows the operator to remove the screw pump from the machine in just 10 minutes to allow for thorough cleaning with water, hence even allowing for the insertion of granules and agglomerates at percentages of 20/25% to the chocolate being tempered.
Plus EX
Plus EX features
- Compact dimensions with the option of being equipped with all the needed
- Selmi accessories.
- Suitable for chocolateries, patisseries, bakers and ice cream parlours.
- It tempers 24 Kg of chocolate in approximately 15 minutes.
- New design resulting in lower electricity consumption.
- Can be modified to take 220V single phase.
- Can also be modified to take 220V three phase - 50/60Hz.
- Heated vibrating table: 220 V 24 V.
- Accessories: R200/R200L/R250, injection plate, truffle coating belt, Tun 300/400.
- Screw pump can be removed for a quick washing of the machine interior.
Plus EX technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 1.6 kW - 16 A - 5 poles.
- Tank capacity: 24 Kg.
- Hourly production: 90 Kg.
- Cooling system: 1100 frigories/h.
- Dimensions: H 1470 mm, W 490 mm, D 1000 mm.
- With vibrating table: W 800 mm.
- With R200: W 1740 mm.
Futura EX
Futura EX features
- Compact dimensions with the option of being equipped with all the needed Selmi accessories.
- Suitable for medium/large workshops, chocolateries and patisseries.
- The machine, being equipped with a semi-industrial tempering system, is particularly suitable for chocolateries and luxury establishments.
- It tempers 35 Kg of chocolate in approximately 14-15 minutes.
- Can be modified to take 220V single phaseCan be modified to take 220V single phase.
- Can also be modified to take 220 V three phase - 50/60 Hz.
- Heated vibrating table: 220 V 24 V.
- Accessories: R200/R200L/RS250, injection plate, truffle coating belt, Tun 200/250
- Screw pump can be removed for a quick washing of the machine interior.
Futura EX technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 2.5 kW - 16 A - 5 poles.
- Tank capacity: 35 Kg.
- Hourly production: 170 Kg.
- Cooling system: 2200 frigories/h.
- Dimensions: H 1550 mm, W 500 mm, D 1000 mm.
- With vibrating table: W 800 mm.
Top EX
Top EX features
- Suitable for large workshops and small industries.
- It can be easily interfaced with moulding and coating systems.
- Tempers 60 Kg of chocolate in approx. 14 minutes.
- It is the only device in the range that is compatible with the mould loader 175 and moulding line 275.
- It is a direct competitor, when comparing hourly production, to machines with much bigger footprints.
- Can be modified to take 220V three phase - 50/60Hz.
- Heated vibrating table: 220 V 24 V.
- Accessories: RS200/RS200L/RS250, injection plate, truffle coating belt, Tunnel 300/400, Tunnel 200/250, Mould loader 175, Moulding line 275, Automatic Truffle
- Screw pump can be removed for a quick washing of the machine interior.
Top EX technical specifications
- Electrical specifications: 400V three phase - 50Hz.
- Required power: 3.5 kW - 16 A - 5 poles.
- Tank capacity: 60 Kg.
- Hourly production: 200 Kg.
- Cooling system: 3000 frigories/h.
- Dimensions: H 1560 mm, W 650 mm, D 1100 mm.
- With vibrating table: W 1060 mm.
- With R200: W 1740 mm.
Cento
Cento features
- Suitable for large workshops and small industries.
- It can be easily interfaced with moulding and coating systems.
- It covers tunnels 300-400 mm wide.
- Tempers 100 Kg of chocolate in approx. 14 minutes.
- It is a direct competitor, when comparing hourly production, to machines with much bigger footprints.
- Can be modified to take 220V three phase - 50/60Hz.
- Heated vibrating table: 220 V 24 V.
- Accessories: injection plate, R600t, Tunnel 300/400, Tunnel 600.
Dati Tecnici Cento
- Electrical specification: 400 V three phase – 50 Hz.
- Power required: 4,5 Kw – 16 A – 5 poles.
- Tank capacity: 100 Kg.
- Hourly production rate: 300 Kg.
- Cooling unit: 4800 frigories/h.
- Dimensions: h. 1600 mm, w. 770 mm, d. 1100 mm.
Bean to Bar lines for the processing of chocolate
Selmi offers a number of different lines of machines for the moulding and processing of Bean to Bar chocolate, via which one can produce bars, neapolitans, drops or any other desired chocolate product. Tailor made and customisable solutions to satisfy any requirement of production
Manual production of bars/neapolitans
MOULD LOADER 175 A
CHOCOLATE MOULDING PRODUCTION LINE WITH VERTICAL COOLING TUNNEL
This line consists of
Mould Loader 175, Chocolate Tempering Machine Top EX, Vertical Cooling Tunnel
MOULD LOADER 175 B
CHOCOLATE MOULDING AND ENROBING PRODUCTION LINE WITH COOLING TUNNEL
This line consists of
Mould Loader 175, Chocolate Tempering Machine Top Ex, Cooling Tunnel
DROPS SYSTEM
CHOCOLATE DROPS PRODUCTION LINE WITH COOLING TUNNEL
This line consists of
Drop System, Continuous chocolate tempering machine Top EX, Chocolate cooling tunnel 8 m