Conca 100
Melting mixer for chocolate bean to bar production

Bean to Bar chocolate production line

20.500,00 €

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Bean to Bar Courses for the production of dark, milk and speciality chocolate at Selmi Training Centre


conca 100 conching to remove negative acidity from Bean to Bar chocolate

Our Conca 100 is part of a series of promotion packages,
machinery lines on offer

Conca 100 is a fundamental element to complete the chocolate transformation process as it removes the negative “acidity” and any residual humidity, hence maximising the quality of the transformed product.

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 processing program can be personalised 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.

Data sheet PDF download

SELMI Chocolate Machinery

Watch the video: Conca 100