As a matter of fact Renato Selmi began in the distant 1965 with the processing of hazelnut paste and then moved on to chocolate paste, in which he then specialised.
The evolution happens in 1987, the year in which Paolo Selmi 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 made the company into the undisputed leader on the national and international stage for the production of machines designed for processing artisanal chocolate and roasting coffee and dried fruit.
Selmi is not only a benchmark for machinery related to the processing of chocolate, such as tempering or coating machines, coating and cooling lines, sphere based refining machines, one-shot, but has also expanded its range into machines for roasting coffee and dried fruit and for processing ice cream.
The MICRON ball refiners can refine dried fruit and create, as stand alones, base pastes of pure fruit and spreadable creams.
Selmi machinery is unique, simple and has need of fewer technical interventions.
Each sale includes commissioning at the clients’ location.
The company has, for some time now, offered training alongside its core business in the form of chocolate and coffee courses to pass on its knowledge and processing techniques to professionals in the sector who wish to improve their skills, often in relation to very specific and focused processing techniques.
As well as the well established two day long operational courses, Selmi offers its clients personalised one-to-one 5 day consultancy courses with Selmi chefs on processing chocolate and coffee. The harmony between innovation and passion is what makes Selmi the undisputed benchmark in the field of chocolate production.
Our product range includes state of the art equipment for processing artisanal chocolate, including tempering machines, coating machines for the production of truffles, coating pans for the production of dragees, coating and cooling lines, sphere based coating machines and one-shot, making this the most comprehensive range “bean to bar” for the production of chocolate starting from the cocoa bean.