OVERVIEW

What you need to know

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.

  • Molds
  • Spinning machine