Enrobing in the confectionery industry

Sundara, Ramana and Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

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Abstract

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally,
this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for
chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets into
melted chocolate to keep up with production demand. Enrobing can be carried out with chocolate or compound
coatings (compound coating is a replacement product made from a combination of cocoa, vegetable fat, and
sweeteners). An advantage of compound coatings is that they may set faster and no tempering (the process in which
chocolate masses are thermally treated to produce a small fraction of homogeneously dispersed, highly stable fat
crystals of the correct type and size) is needed1. Some typical examples of enrobed products are shown in Figure 1
(page 37). They include wafer bars, fondant centres, jellies, nuts, biscuits and ice cream.

Keywords:chocolate, rheology, enrobing, moulding, tempering, bloom, viscosity, NotOAChecked
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science
ID Code:26448
Deposited On:31 Mar 2017 15:19

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