Selmi S.r.l.

SELMI & THE PASSION FOR CHOCOLATE machinery for the processing of chocolate Renato Selmi starts back in 1965 with the processing of hazelnut paste, to then move on to chocolate tempering and enrobing machines, in which he specialises. The evolution happens in 1987, the year in which Paolo Semi joins his father in the business. From that moment, the combination of technology, knowledge of the raw material and the constant strive for efficiency and perfection, have allowed the company to become the undisputed leader on a national and international level for the production of machinery for the processing of artisanal chocolate and for the roasting of coffee, nuts.Selmi Chocolate Machinery and Equipment for Chocolate Production is a point of reference when it comes to machinery and accessories for the processing of artisanal and industrial chocolate in all its forms.

With our machinery for the production of chocolate it is in fact possible to create a variety of chocolate confectionary and pralines, both in moulds and coated, chocolate bars, filled or decorated and with inclusions of dried nuts or candied fruit, or any other imaginative product with the desired taste chosen by each chocolatier.

Professional chocolate tempering machines, chocolate melters and dispensers combinable with enrobing machines and accessories that allow for the creation of pralines and moulded products, chocolate bars, chocolate truffles and hollow bodies for Easter eggs and Christmas products.

Comfit and Maxi Comfit coating pans (dragée machines) for the creation of chocolate and sugar dragées

Micron ball refiners are used for refining and grinding dried nuts for the creation of anhydrous paste bases of pure nuts for artisanal ice-cream and the ice-cream sector, artisanal spreadable creams, cream sweets and pralinated products.

The simultaneous dosing and dispensing machine One Shot Tuttuno can in a single operation/injection create pralines and bars, simultaneously creating the outer chocolate body, the internal ganache and the sealing of the product.

The Chocoform extruder is a machine that extrudes previously made special chocolate cylindrical blocks with inclusions of dried nuts, gianduja, cereals, puffed rice, etc….These machines produce large quantities of chocolate truffles and truffled products, to be later coated with tempered chocolate or truffled with cocoa powder or sugar.

Cooling tunnel and chocolate enrobing and moulding lines for pralines, bars, biscuits, cakes, panettone, croissants, meringues and other bakery products such as rice cakes, snacks, protein bars and doughnuts.

Accessories for the moulding and creation of solid, hollow and filled chocolate bodies.

Complete line of machines for the creation of Bean to Bar chocolate

Production line machinery and accessories for processing, grinding, refining and thus transforming dried nuts so as to create anhydrous pastes of pure nuts for the production of artisanal spreadable creams, anhydrous pastes for the processing and production of artisanal ice-cream, creams for fillings, chocolate coatings, pralines and cream sweets.

Roasting machines of varying productive capabilities for roasting coffee, dried nuts, cocoa beans, sunflower seeds, sesame seeds and other products of various types and sizes.

Cluster machines for the production of chocolate based agglomerates and pralines containing dried nuts, cereals, puffed rice, cornflakes and seeds of various types and sizes.

Chocolate fountains with personalised logo.