There are several types of bean to bar chocolate equipment on the market. This article will introduce you to some of the popular machines used by chocolatiers, including the Cahabon and Premier Wonder Grinder.
If you’re thinking about opening your own bean-to-bar business, read on for tips on how to choose the best equipment.
You can also check out our reviews on Cahabon and Selmi equipment, as well as some other equipment options.
If you’re an artisan chocolatier looking to expand your business, consider investing in Selmi bean-to-bar chocolate equipment.
These machines are capable of handling the entire chocolate making process, from beans to bars.
If you’re looking to increase your output, the six individual machines can make between 130 and 175 pounds of chocolate per day.
These machines can even be configured to process larger quantities.
To get the best out of Selmi equipment, learn more about these machines.
The Selmi Winnower Cocoa Bean Grinder is part of the Bean to Bar line.
This grinder turns previously-roasted cocoa beans into nibs.
It also has two separate hoppers for bean waste.
You can also opt for the Selmi Virbo, which vibrates the cocoa beans and removes hard cocoa germ and husks.
This machine can produce consistently smooth and creamy chocolate.
Premier Wonder Grinder
One of the most important pieces of bean to bar chocolate equipment is the Premier Wonder Grinder.
The Premier Wonder Grinder is a melanger or grinder used to grind cacao, spices, nuts, and coconut into powder.
It comes in several models and sizes. Here are some benefits to owning one of these machines. Read on to learn more.
Listed below are some of the most important features of the Premier Wonder Grinder.
A melanger is a small piece of equipment used to grind cocoa nibs into a fine paste. This paste is then conched, which removes the discerning flavor of the cacao.
An older melanger used to require a full day’s work to grind a small amount of chocolate, but the Premier Wonder Grinder has the capacity to produce two kilograms per day.
Its dual heat guns encourage the release of cocoa butter and liquify cacao nibs in a fraction of the time.
Single shaft conches
Single shaft conches are essential for the processing of bean-to-bar chocolate. They consist of vertically mounted rolls that are slightly crowned.
When the batch is heated and rolled, the pressure exerted by the conches creates a film of chocolate over the entire roll surface.
Single shaft conches are also effective in reducing moisture content and volatile flavor components.
They also provide permanent exchange of chocolate particles between rotors, ensuring excellent rheological quality.
There are several types of single shaft conches. Single shaft conches are typically used for chocolate that contains high amounts of cocoa.
Double shaft conches, on the other hand, achieve high efficiency by employing high shear.
They use specially designed blades and are speed and temperature-controlled.
A longitudinal conche is used when taste is more important than capacity.
With the advent of the bean to bar industry, the focus has shifted from mass production to single origin, high-quality chocolate bars.
While the cacao bean’s great variety and aroma have long been the key to great chocolate, other ingredients are also important.
Just as a 3-star Michelin-starred chef isn’t awarded for his high-quality cooking because of his label, a cahabon bean to bar chocolate equipment is an excellent investment to improve the quality of your product.
When you start your business, the size of your equipment is important. While small machines are great for small-scale operations, they are not as productive for scaling up.
Not only will a small machine increase your costs, but it will also use more energy, which isn’t good for your bottom line.
As with any business, profitability is crucial for your business. In the end, two machines may be similar in price, but they’re not.
Cacao Fino de Guatemala S.A.
APODIP, the small farmers’ association of La Tinta, Guatemala, has donated bean to bar chocolate equipment to Cacao Fino de Guatemala S.A. since 2008.
APODIP is a group of small farmers in San Juan Chivite, Guatemala, and is part of the country’s chocolate value chain.
The group is comprised of 495 families in 35 villages throughout the Polochic Valley, located next to the Sierra de Las Minas biosphere.
During the late pre-classic era, Chocola and Kaminaljuyu were two of the country’s most important cities. These two regions share a similar climate and provide cacao for the same product.
With the popularity of “del Grano a la Barra,” cacao has taken the world by storm.
Consumers across the world are increasingly looking for foods with a traceable origin, and chocolate is no different.
In addition to providing a quality product, these companies can achieve sustainability and socially responsible business practices.
With a centralized production system, cacao makers can produce chocolate without having to purchase expensive equipment.