Bean to Bar
The Best Chocolate from Start to Finish
Bean-to-bar is a chocolate making process, where the chocolatier controls every step of the process – from cacao bean to finished chocolate. Artisan bean to bar chocolate makers can now use world renowned Selmi equipment to develop their own production facility. With Selmi equipment, there is a solution for the entire chocolate making process – from roasting, winnowing, and grinding, to refining, filtering, and tempering.
Explore Bean to Bar Equipment
The Roaster Centosei uses the patented air cyclone system – Vertiflow®, which is capable of roasting cocoa beans, coffee, hazelnuts, almonds, pistachios, barley, etc
The Roaster Centoventi uses the patented air cyclone system – vertiflow®, which is capable of roasting cocoa beans, coffee, hazelnuts, almonds, pistachios, barley, etc.
The winnower combines high functionality with value in bean to bar chocolate making.
The Selmi Grinder is part of Selmi’s bean to bar chocolate making equipment.
Micron 50 Ball Refiner
Used to make a variety of chocolate & nut pastes, as well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
Micron Ball Refiner
Used to make a variety of chocolate & nut pastes, as well as spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.
The mixer, located at the centre of the heated tank, has the task of continually mixing the chocolate, oxygenating it in order to obtain, within a working cycle of 8 to 12 hours, a homogeneous and flawless mixture.
The Selmi Vibro removes oversized particles in a bean to bar chocolate making process in order to ensure a smooth and uniform chocolate end product.
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