Conching
Conching is a crucial step in fine-tuning flavor, involving continuous mixing to evaporate acids and eliminate any remaining moisture in the chocolate. This process enhances both the taste and overall quality of the final product. Selmi’s conching equipment ensures the process runs smoothly and efficiently, delivering chocolate that is refined in both flavor and texture.
SELMI CHOCOLATE CONCHING MACHINE – Enhancing Quality and Flavor in the Bean to Bar Process
Conca 100 is an indispensable machine in the chocolate refining process, designed to remove residual acidity and moisture—enhancing both the flavor and quality of the final product.
The machine features a mixing arm placed inside a heated tank, which performs continuous agitation to create ideal oxidation conditions over a cycle of 8–12 hours. As a result, the chocolate mixture achieves perfect uniformity in both texture and taste.
Its operation is easily managed via a touchscreen control panel, allowing users to customize four key parameters: time, temperature, emulsification level, and degree of oxidation through adjustable airflow. This gives you full control over the conching process, ensuring every batch meets high-quality standards.
Conca 100 – The optimal chocolate conching solution for professional-scale production.
Electrical specification
400 V, 3 phases, 50 Hz
Power required
4 Kw – 16 A – 5 poles
Dimensions
(L x W x H)
620 x 710 x 1400 mm
Tank capacity
100 Kg
SELMI CHOCOLATE CONCHING MACHINE – Enhancing Quality and Flavor in the Bean to Bar Process
The CONCA 200 is a professional chocolate conching machine that plays a pivotal role in the Bean to Bar production process. The conching stage not only removes residual acidity and moisture but also brings out the signature aroma and silky texture of fine handcrafted chocolate.
Equipped with a heated mixing tank and central agitator, the machine runs continuously for 8 to 12 hours, providing ideal oxidation conditions—crucial for developing flavor depth and achieving a uniform, refined mixture.
The new CONCA 200 features an upgraded dual-inertia mixing system—combining axial rotation with orbital movement. This innovative motion enhances the conching process, producing chocolate with richer flavor, smoother texture, and exceptional refinement.
A smart touchscreen control panel allows users to precisely adjust four key variables in the conching process:
Processing time
Conching temperature
Emulsification intensity
Oxidation level via adjustable airflow
CONCA 200 is the ideal solution for elevating chocolate quality batch after batch—enhancing flavor, ensuring consistency, and meeting the high standards of professional Bean to Bar chocolate makers.
Electrical specification
400 V, 3 phases, 50 Hz
Power required
4 Kw – 16 A – 5 poles
Dimensions
(L x W x H)
620 x 710 x 1460 mm
Tank capacity
200 Kg
SELMI CHOCOLATE CONCHING MACHINE – Enhancing Quality and Flavor in the Bean to Bar Process
The CONCA 400 is a professional-grade conching machine, playing a vital role in the Bean to Bar chocolate production process. Conching not only removes excess acidity and moisture, but also enhances the signature aroma and creates the smooth, refined texture characteristic of artisanal chocolate.
Equipped with a heated tank and central mixing paddle, the machine operates continuously for 8 to 12 hours, creating ideal conditions for oxidation—an essential factor in developing depth of flavor and homogeneous texture.
The upgraded CONCA 400 features a dual-inertia mixing system, combining axial rotation with orbital movement. This advanced motion yields a chocolate mixture that is richer, smoother, and more sophisticated than ever before.
A smart touchscreen control panel enables users to easily fine-tune the four core parameters of the conching process:
Processing time
Conching temperature
Emulsification intensity
Oxidation level via adjustable airflow
CONCA 400 is the ideal solution for producers looking to elevate the quality of every chocolate batch—optimizing flavor, ensuring consistency, and perfectly suited for professional Bean to Bar operations.
Electrical specification
400 V, 3 phases, 50 Hz
Power required
5 Kw – 16 A – 5 poles
Dimensions
(L x W x H)
850 x 960 x 1350 mm
Tank capacity
350 Kg
SELMI CHOCOLATE REFINER – Enhancing Texture Quality in the Bean to Bar Process
Electrical specification
400 V, 3 phases, 50 Hz
Power required
4 Kw – 16 A – 5 poles
Dimensions
(L x W x H)
880 x 1000 x 1350 mm
Tank capacity
200 Kg
Weight
380 Kg
SELMI CHOCOLATE REFINER – Enhancing Texture Quality in the Bean to Bar Process
Electrical specification
400 V, 3 phases, 50 Hz
Power required
5 Kw – 16 A – 5 poles
Dimensions
(L x W x H)
880 x 1000 x 1350 mm
Tank capacity
350 Kg
Weight
573 Kg