0

Is there a difference in the equipment used to enrobe a product using compound chocolate vs couverture chocolate?


11 views

Add comment
Comment



2 answers

0

Ray Cote from Aasted

An enrober running real tempered chocolate must maintain a much closer temperature than when running a compound coating. This requires a water jacketed tank rather than an air heated cabinet or electrical heat trace. A chocolate tempering machine is also required. Normally when running real chocolate a continuous loop of tempered chocolate is fed to the enrober and then the enrober should be set up with a return chocolate pump as well to take the excess amount of tempered chocolate back to the melting tank where it is reheated to kill the crystal structure, then re-tempered again. Compound coatings can simply be melted and fed into the enrober without the need to recirculate back to the melting tank. 

Mar 25, 2014

Add comment
Comment


Kinnek Supplier

10 answers


0

Jim Bourne from Hilliard's Chocolate System

Tempered chocolate and compound coatings operate in about the same temperature range. The tempered chocolate requires equipment to temper and maintain the temper in the chocolate. Compound coatings require holding at a consistent temperature. Cooling tunnel temperatures are colder on compound coatings as well.

Oct 16, 2013

Add comment
Comment


Kinnek Supplier

5 answers