Chocolate Enrobing

Show me Enrobing machinery....

Enrobing (the automated version of hand dipping)

This is the opposite of moulding in the sense that the centre is supplied to the machine and it is coated in chocolate. Most enrobing machines are very versatile and can top, bottom or completely coat a product.

Whether it is a marshmallow, biscuit, piece of candied orange peel or a fondant centre - the mark of a well set up machine is a finished product with neat edges and gentle detail.

The product is placed on, or fed to, a moving wire mesh belt. This takes it down through a bath of chocolate, at the same time as it is conveyed through a veil or curtain of liquid chocolate pouring down onto the product.

The belt then rolls the product onto a fabric belt where it can be decorated. From here the product is cooled by means of an in-line cooling tunnel, or taken on trays to a cold room.

Enrobing Machines

These start at the bench top variety, with a belt-width of 18 cm. Enrobers either have tanks that can be supplied with tempered chocolate or include built-in continuous tempering. They are supplied according to the belt width, in a range of sizes and capacities up to 2 metres wide.