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I only want to enrobe part of a piece of candy with chocolate. What are my options?


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Clay Gordon from FBM S.r.l

That depends on how big the piece you want to coat is and what part of the piece you want to coat. From the way you frame your question, I am assuming you are talking about an enrobing machine, not hand-dipping.

At FBM, we offer enrober lines that are essentially bottomers only. This option is good for things like large bars of nougat, caramel, nut/caramel bars, and the like.

We also offer adjustable dividers on the chocolate curtain that enable you to partially cover a piece by careful placement on the enrober belt. In general, this approach is only used with larger pieces (minimum length or width of 50mm or 2 inches) or so, and is ideal for cookies and baked goods.

All FBM machines are made to order, so we can accommodate specific special requirements you might have.

Nov 6, 2013

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Kinnek Supplier

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John Holland from Sollich North America

The centers have to run perpendicular to direction of travel. The curtain and  bottom bath should be partitioned so that you enrobe the halves of two centers  which face each other and the pattern alternates the width of the coater.

Sollich offers solution for this application - product alignment, partial enrobing, and chocolate cooling.

Apr 22, 2014

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Kinnek Supplier

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