Enrober: Difference between revisions
Trivialist (talk | contribs) →See also: Copyedit (minor) |
JonRichfield (talk | contribs) m Corrected inaccurate wording: "mechanised form of hand dipping" is an oxymoron. |
||
| Line 1: | Line 1: | ||
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 |
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 alternative to 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> |
||
==History== |
==History== |
||
Revision as of 15:52, 15 February 2014
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
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]
See also
- 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
- ^ 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)