Enrober

Enrober is a type of industrial equipment used in the confectionery industry to coat a food item with a coating medium, typically chocolate. The process of enrobing involves completely or partially covering a food product with a coating substance.

History

The concept of enrobing food items dates back to the early 19th century, but the first commercial enrober was not introduced until the early 20th century. The invention of the enrober revolutionized the confectionery industry, allowing for mass production of chocolate-covered treats.

Function

An enrober works by melting the coating medium (usually chocolate) and then pouring it over the food item as it moves along a conveyor belt. The food item is then cooled, allowing the coating to harden. Some enrobers also have a secondary coating process, where the food item is coated a second time for a thicker layer.

Types of Enrobers

There are several types of enrobers, including full-coating enrobers, bottom-only enrobers, and combination enrobers. Full-coating enrobers cover the entire food item in the coating medium, while bottom-only enrobers only coat the bottom of the food item. Combination enrobers can perform both functions.

Applications

Enrobers are used in a variety of food production processes, including the manufacture of chocolate bars, candy, biscuits, and pastries. They are also used in the production of savory foods, such as coated nuts and cheese.

See Also

• Chocolate
• Confectionery industry
• Industrial equipment

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Enrober

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  Machine à enrober le chocolat at the Camille Bloch chocolate museum
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  Cella Chocolate Cherries