Chocolate Bean To Bar Machine

The Selmi Bean to Bar line offers a complete solution for creating artisanal chocolate from raw cocoa beans, enabling full control over each production step. This line is ideal for those seeking to craft unique, single-origin chocolate with customized recipes.

Process Overview

1. Roasting
   • Machine: ROASTER
   • Function: Precisely roasts single-origin cocoa beans to develop flavors.
2. Winnowing
   • Machine: WINNOWER
   • Function: Breaks roasted beans and separates cocoa nibs from the peel.
3. Grinding
   • Machine: GRINDER PLUS
   • Function: Grinds nibs into pure cocoa mass, a base for chocolate.
4. Mixing and Filtering
   • Ingredients are mixed with cocoa mass based on the custom recipe. Filtering removes impurities, ensuring a refined texture.
5. Conching
   • Machine: CONCA
   • Function: Aerates the chocolate, reducing acidity for a balanced flavor.
6. Tempering and Molding
   • Machine: TEMPERING MACHINE
   • Function: Tempers and molds the chocolate, creating the final Bean to Bar product with perfect snap and shine.

Why Choose Bean to Bar Production?

The Bean to Bar method empowers artisans to craft chocolate with unique flavors and aromas reflective of the bean’s origin, offering a quality-driven approach to chocolate making. By using Selmi’s machines, operators can control the entire process and produce chocolate that preserves the unique characteristics of each cocoa variety.

Selmi also offers hands-on training for Bean to Bar production, helping operators maximize the potential of the line for superior artisanal chocolate.