Enrober: Difference between revisions
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| ⚫ | 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, [[biscuit]]s and [[cookie]]s. Enrobing is essentially a mechanized form of hand-dipping. Enrobing with chocolate extends a confection's [[shelf life]].<ref>{{cite book | author=Yiu H. Hui |coauthors=Stephanie Clark |title=Handbook of Food Products Manufacturing |url=http://books.google.com/books?id=mnh6aoI8iF8C&pg=PA686&hl=en&ei=kvg9TIr6Eon0swPDucDaCg&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC4Q6AEwAQ#v=onepage&q&f=false |year=2007 |publisher=Wiley-Interscience |page=686}}</ref> |
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| ⚫ | An '''enrober''' is a machine used in the [[confectionery]] industry to coat a food item with a coating medium, typically [[chocolate]]. Foods coated by enrobers include nuts, ice cream, toffee |
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==History== |
==History== |
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==Process== |
==Process== |
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[[File:Kendal mint cake modified.jpg|thumb|right|upright|A piece of [[Kendal Mint Cake]] enrobed in dark chocolate |
[[File:Kendal mint cake modified.jpg|thumb|right|upright|A piece of [[Kendal Mint Cake]] enrobed in dark chocolate]] |
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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. |
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 |coauthors=RC Kill |title=Food Industries Manual |publisher=Springer |year=1997 |url=http://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA439&hl=en&ei=kvg9TIr6Eon0swPDucDaCg&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDgQ6AEwAw#v=onepage&q&f=false |page=439}}</ref> |
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==References== |
==References== |
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Revision as of 00:45, 22 May 2012
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 form of hand-dipping. Enrobing with chocolate extends a confection's shelf life.[1]
History
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
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]
References
- ^ Yiu H. Hui (2007). Handbook of Food Products Manufacturing. Wiley-Interscience. p. 686.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ 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.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Arthur William Knapp (1920). Cocoa and chocolate: their history from plantation to consumer. Chapman and Hall, ltd. p. 152.
- ^ MD Ranken (1997). Food Industries Manual. Springer. p. 439.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help)