Bean To Bar
Bean to bar equipment for making chocolate from the cacao bean; cracker winnowers, grinders, konche and tempering machines.
Making batches of chocolate with consistency and in volume requires skill and the help of bean to bar processing equipment. It takes time and patience to learn the craft. From selecting your cacao beans to working with your ingredients and determining your manufacturing processes, artisan chocolate makers must work in steps to create desired chocolate profiles. Equipment can be scaled from 300 kg a week up to 5000 kg utilizing various technologies for every step of the process.
TCF Sales provides bean to bar equipment from European manufacturer FBM, plus depositing and enrobing machines configured for craft chocolate viscosity. Several times throughout the year, a bean to bar class is offered in Las Vegas to demonstrate the process of making chocolate from the bean. If you are interested, please contact TCF Sales at 512-201-4443 for more information.