Next: Chocolate Enrobing machine.
Preliminary Enrobing fillings;
Product preferably before Enrobing chocolate covered otsadit available on pallets,
which will allow to form a rigid texture;
Sugar frosting Enrobing similar to sugar syrup, but it leads thicker layers,
forming a kind of sugar coated.
Then the product is again turned over from the Enrobing machine conveyor to the cooler conveyor,
where the chocolate hardens and cools before packaging.
Upon completion of this step, it is desirable to withstand Enrobing chocolate sheets least 12 hours
at about 18 ° C and relative humidity 50-60%.
Ingredients Formulation Number and the concentration of syrup is
adjusted depending on the type of product glaziruemyh(Enrobing this purpose- to provide products with a smooth surface that will not crack, peel or crystallizes and can serve as a basis for the final Enrobing).