Enrober
Machine to coat a food item
An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Frequently enrobed foods include nuts, ice cream, toffee, chocolate bars, biscuits, and cookies. In addition to its effects on the flavor and mouthfeel, enrobing with chocolate extends a confection's shelf life.
01Process
The process of enrobing involves placing the items on the enrober's feed band, which may consist of a wire mesh or containers in which the confections to be enrobed are placed, with each container having drain holes to recover excess chocolate. The enrober maintains the coating medium at a controlled constant temperature and pumps the medium into a flow pan. The medium flows from the flow pan in a continuous curtain and bottoming bed that the food items pass through, completely coating them. A wire mesh conveyor belt then transports the coated confection to a cooling area.
Output mainly comes from the belt width and cooling tunnel length. Excluding compound chocolate, most chocolates need to spend eight minutes in a cooling tunnel.
02History
The enrober machine was invented in France in 1903, brought to the United States, and perfected to perform the work of at least twenty people.
Sources and credits
This article is adapted from the Wikipedia article “Enrober”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Courtelary - Machine à enrober le chocolat au musée de la chocolaterie Camille Bloch - 2.jpg by This illustration was made by Peter Potrowl. Please credit this with : © Peter Potrowl in the immediate vicinity of the image. A link to my website sitemai.eu would be much appreciated but isn't mandatory. An email to Peter Potrowl would be appreciated too. Do not copy this image illegally by ignoring the terms of the license below, as it is not in the public domain. If you would like special permission to use, license, or purchase the image please contact me Peter Potrowl to negotiate terms. More free pictures in my website. Donations are accepted here and here., CC BY-SA 4.0
- Cella-Chocolate-Cherries.jpg by Evan-Amos, CC BY-SA 3.0
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