Bean to Bar Production Line
Selmi Bean to Bar
BEAN TO BAR is the process of producing unique and original chocolate using Selmi machines, starting with roasting cocoa beans. It demonstrates Selmi's commitment to the pursuit of quality in raw materials and production processes.
An operator equipped with Selmi Bean to Bar machines in their workshop will be able to control chocolate production starting from the selected raw cocoa beans, according to the climate, the region where they are grown, and their various aromas and flavors. Their roasting and processing will result in chocolate bars made from personalized recipes. This is an example of an artisanal-friendly technology that is not standardized, yet ensures uniqueness.
The Bean to Bar line combines all stages, including roasting, breaking, shell separation, grinding, conching, tempering, and moulding of cocoa beans, in a single integrated system. It offers different capacity options, from boutique chocolate workshops to industrial production plants.
Line Components
Cocoa Grinding Mill (Grinder)
Grinding cocoa to a particle size of 200-250 microns
Cocoa Bean Breaker (Winnower)
Breaking the roasted kernel and removing it from the shell
Vibrating Sieve (Vibrovaglio)
Final screening and filtering after the final refining
Ball Chocolate Mill
Fine grinding and conching with ball mill