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I've seen some special-purpose icer/glazer machines on the market, especially ones made by Hinds-Bock. Are these machines similar to chocolate enrobers? Could I use a chocolate enrobing machine to do the same job as these machines?
I would eventually like a chocolate enrober to do milk chocolate, dark chocolate, and white chocolate. Is there a way for one enrober to do more than one enrobing medium interchangeably without having to manually substitute the fondant in the tank?
What do I need to know going from a hand-dipper to a chocolate enrober?
Last Updated: 11:38 PM Apr 18, 2018