Enrobing Chocolate and Caramel Clusters
Chocolate enrobing is a process that makes use of a “waterfall” of chocolate to offer a mouth-watering chocolate coating on products like chips, pretzels, cookies, popcorn, peanut, and others. The coating can be composed of milk, white chocolate, dark chocolate, and other coatings. The enrobing process coats the bottom of the product by passing over a pool of chocolate.
State-of-the-Art Enrobing Operations
Enrobing operations feature wide lines supported by advanced tempering systems that can offer ideal enrobing conditions for a range of centers. A chocolate enrober is custom-built to handle wash down changeovers which is necessary for controlling allergens. The machine can be improved with custom-built feeding systems, efficient product topping applicators, improved contrast drizzling, and other features.
How to Enrobing Process Works
The chocolate enrobing process begins with the tempering of the chocolate in the tempering machines. Once tempered, the chocolate is pumped in the enrober and distributed across the feed. Excess chocolate falls through the wire mesh conveying belt for another journey into the waterfall of chocolate.
At the enrobing machine’s exit end, there is a thin rotating rod known as a detailer that rotates counter to the product flow. The rod is meant to ensure the product that exits the enrober doesn’t have a tail. After the enrobing process, the product passes into the cooling tunnel that has a counter-current airflow to make sure the tempering process isn’t shocked. With this kind of airflow, the cocoa butter crystals set-up consistently with a finished product that has a perfect set and fine gloss sought by customers.
Enrobing Caramel Clusters
Aside from enrobing chocolate covered products, the enrobing process can also produce caramel clusters. These delicious treats have a nut base, usually peanuts, pecans, or a mix. During the enrobing process, the nut b as is drenched in caramel and enrobed in chocolate to produce a crunchy, buttery, and chocolaty sweet treat.
As customers bite down these caramel clusters, they will begin with the smooth chocolate layer that features perfect thickness. Then, they will encounter the caramel layer and then bite into the inclusion.
Companies that are looking to add chocolate-enrobed candies or caramel clusters to their product offerings; however, do not have the production capacity should work with a solution provider to learn about their candy making capabilities. Once they get settled and can afford to invest in candy making machines, they should start acquiring chocolate-making machines including an enrobing and tempering machines.