Coating is a critical operation widely found in food processing. Chocolate is used to coat various centers, such as nuts, raisin, cherries, mint patties, cookies, crackers and cakes.
In this process coating solutions are melted under the influence of heat and hardened again by the removal of this heat.
Several layers of warn melted coating are applied to the centers and solidified again by cooling.
Enrobing machines are normally used for chocolate coating. The machine also used for cream coating and caramel coating.
The automated equipment permits coating and polishing in the same unit, while batch systems require transfer to another pan.
Pieces to be coated are laid on the chain and immersed in the bath. Usually, there is a portion of conveyor above the bath to allow draining of excess coating back into the bath.
Modern chocolate enrobers are large machines up to 2 m wide, and have elaborate control systems for temperature, air flow and amplitude and frequency of vibration.
The objective is to control coating ration closely and maintain the chocolate in the optimum state of temper.
Chocolate coating process
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