digplanet beta 1: Athena
Share digplanet:

Agriculture

Applied sciences

Arts

Belief

Business

Chronology

Culture

Education

Environment

Geography

Health

History

Humanities

Language

Law

Life

Mathematics

Nature

People

Politics

Science

Society

Technology

An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include nuts, ice cream, toffee, biscuits and cookies. Enrobing is essentially a mechanized alternative to hand-dipping. Enrobing with chocolate extends a confection's shelf life.[1]

History[edit]

Coating a confection in chocolate was traditionally a slow manual process involving dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets grew, it became impractical or impossible to employ enough people to dip sweets into melted chocolate to keep up with required production capacity.[2] To fulfill this need for high-capacity chocolate coating, the enrober machine was invented in France in 1903,[3] brought to the United States, and perfected to perform the work of at least twenty people.[2]

Process[edit]

A piece of Kendal Mint Cake enrobed in dark chocolate

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 confection 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.[4]

See also[edit]

  • Sugar panning, a related method to cover a candy or nut with a hard candy shell
  • Couverture chocolate, a form of chocolate with a high proportion of cocoa butter, used in dipping and coating
  • Compound chocolate, a chocolate substitute made from cocoa solids and various vegetable fats, often used by enrobers
  • Food coating

References[edit]

  1. ^ Yiu H. Hui; Stephanie Clark (2007). Handbook of Food Products Manufacturing. Wiley-Interscience. p. 686. 
  2. ^ a b Louisiana Sugar Planters' Association, Louisiana Sugar Chemists' Association, American Cane Growers' Association (1913). The Louisiana planter and sugar manufacturer, Volume 51. Louisiana Planter and Sugar Manufacturer Co. p. 69. 
  3. ^ Arthur William Knapp (1920). Cocoa and chocolate: their history from plantation to consumer. Chapman and Hall, ltd. p. 152. 
  4. ^ MD Ranken; RC Kill (1997). Food Industries Manual. Springer. p. 439. 

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Enrober — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
1 videos found

https://youtube.com/devicesupport

https://youtube.com/devicesupport http://m.youtube.com

 
1 videos found

We're sorry, but there's no news about "Enrober" right now.

Loading

Oops, we seem to be having trouble contacting Twitter

Support Wikipedia

A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia. Please add your support for Wikipedia!

Searchlight Group

Digplanet also receives support from Searchlight Group. Visit Searchlight