A fundamental element to complete the chocolate transformation process as it removes the negative “acidity” and any residual humidity, hence maximizing the quality of the transformed product.
The mixer, located at the center of the heated tank, has the task of continually mixing the chocolate, and oxygenating it in order to obtain, within a working cycle of 8 to 12 hours, a homogeneous and flawless mixture.
The processing program can be personalized by the operator. The machine’s frontal touch screen has four distinct categories: duration, temperature, emulsion intensity, and oxygenation via a variable flow of air.
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