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The enrober machine was invented in France in 1903,<ref>{{cite book|author=Arthur William Knapp |title=Cocoa and chocolate: their history from plantation to consumer |url=https://archive.org/details/cocoaandchocola00knapgoog |year=1920 |publisher=Chapman and Hall, ltd. |page=[https://archive.org/details/cocoaandchocola00knapgoog/page/n168 152]}}</ref> brought to the United States, and perfected to perform the work of at least twenty people.<ref name="lpsm">{{cite book |title=The Louisiana planter and sugar manufacturer, Volume 51 |url=https://books.google.com/books?id=s-koAAAAYAAJ&pg=PA69 |publisher=Louisiana Planter and Sugar Manufacturer Co. |author=Louisiana Sugar Planters' Association, Louisiana Sugar Chemists' Association, American Cane Growers' Association |year=1913 |page=69}}</ref> |
The enrober machine was invented in France in 1903,<ref>{{cite book|author=Arthur William Knapp |title=Cocoa and chocolate: their history from plantation to consumer |url=https://archive.org/details/cocoaandchocola00knapgoog |year=1920 |publisher=Chapman and Hall, ltd. |page=[https://archive.org/details/cocoaandchocola00knapgoog/page/n168 152]}}</ref> brought to the United States, and perfected to perform the work of at least twenty people.<ref name="lpsm">{{cite book |title=The Louisiana planter and sugar manufacturer, Volume 51 |url=https://books.google.com/books?id=s-koAAAAYAAJ&pg=PA69 |publisher=Louisiana Planter and Sugar Manufacturer Co. |author=Louisiana Sugar Planters' Association, Louisiana Sugar Chemists' Association, American Cane Growers' Association |year=1913 |page=69}}</ref> |
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[[File:Cella-Chocolate-Cherries.jpg|thumb|right|Chocolate coated cherry]] |
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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.<ref>{{cite book |author=MD Ranken |author2=RC Kill |title=Food Industries Manual |publisher=Springer |year=1997 |url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA439 |page=439|isbn=9780751404043 }}</ref> |
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.<ref>{{cite book |author=MD Ranken |author2=RC Kill |title=Food Industries Manual |publisher=Springer |year=1997 |url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA439 |page=439|isbn=9780751404043 }}</ref> |
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Revision as of 19:29, 21 March 2024
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, chocolate bars, biscuits and cookies. Enrobing with chocolate extends a confection's shelf life.[1]
The enrober machine was invented in France in 1903,[2] brought to the United States, and perfected to perform the work of at least twenty people.[3]
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
- Sugar panning, a 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
- ^ Yiu H. Hui; Stephanie Clark (2007). Handbook of Food Products Manufacturing. Wiley-Interscience. p. 686. ISBN 9780470049648.
- ^ Arthur William Knapp (1920). Cocoa and chocolate: their history from plantation to consumer. Chapman and Hall, ltd. p. 152.
- ^ 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.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ MD Ranken; RC Kill (1997). Food Industries Manual. Springer. p. 439. ISBN 9780751404043.
