27 A pri l 2 0 18
S’pore businessman
orders chocolate
making machines
from Selmi
WHETHER you have a sweet tooth or not,
the creamy pleasures of chocolate continue
to delight aficionados around the world,
including the upcoming Generation Z who
are into after-dinner pralines.
For Singapore businessman Patrick Tan,
his passion for chocolate compelled him to
come out of retirement, as he dreams of
bringing high-quality chocolates at not-too-
high prices to Singaporeans from all walks
of life, not just to the millennials.
Scouring the world for the best chocolate
making machines, Tan’s journey ended in
Italy, when he visited the Selmi Training
Centre.
Established in 1965 by Renato Selmi,
Selmi has become synonymous with state-
of-the-art tempering, coating and cooling
machines for chocolate production.
Convinced by what he learnt in Italy,
particularly from Luciano Varetto, choco-
late chef at Selmi, Tan decided to place an
order here at FHA2018 for the Selmi Plus
Ex continuous tempering machine as well
as the Selmi R200 coating machine.
“In Singapore, there are many chal-
lenges in making chocolate,” he explains.
“Climate and humidity are the biggest en-
emies for making great chocolate. With the
Plus Ex and R200, I’ll be able to maintain a
constant temperat ure of 20°C-22°C, 24/7.”
Describing the global chocolate business
as one of the fastest-growing industries
in the world, Tom Bauweraerts, export
manager, Selmi, also reveals that the Plus
Ex and R200 are able to produce between
30kg-40kg of chocolate each day, and re-
main two of the best-selling items for the
company.
At booth 1H1-07, Bauweraerts is also
keen to highlight the OneShot Tuttuno, a
dispensing machine that can be connected
to a Selmi tempering machine for the
chocolate part, and an Ex Selmi tempering
machine for the filling part.
The fully automated machine injects in
different times and ways, chocolate and
fillings in the percentages specified by the
customer, simultaneously creating the outer
chocolate jacket and the inside of the praline.
The next time you are offered a praline
on a Singapore Airlines flight, you may want
to know that the chocolate is produced on
the Tuttuno, which has just been purchased
by SATS, the chief ground-handling and in-
flight catering service provider at Singapore
Changi Airport.
To be delivered to SATS this week at the
conclusion of FHA2018, the Tuttuno will
continue the proud tradition of satisfying
chocolate lovers from all around the world
— as will Selmi, who will soon begin to build
a new facility in Italy, three times the size
of its current factory.
If that is not enough to bring a smile to
your face, perhaps a visit to the Selmi booth
and a taste of freshly produced pralines will
bring comfort to you as only chocolate can.
FHA2018 SHOWDAILY
3
From left: Tom
Bauweraerts,
export manager,
Selmi; Luciano
Varetto,
chocolate chef,
Selmi; and buyer
Patrick Tan who
is keen to get
his hands on
the Selmi Plus
Ex continuous
tempering
machine and
the Selmi R200
coating machine.