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What exactly is a pre-bottomer on a chocolate enrober?


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3 answers

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Clay Gordon from FBM S.r.l

A bottomer (or pre-bottomer) is used to coat the bottom of a piece of confectionery or a baked product.

Some enrober lines have this feature in-line on the enrober belt itself as the piece is transported under the curtain of chocolate - it is not absolutely necessary to have a separate pre-bottomer with a cold plate.

Some enrober lines have the option to put bottoms only on pieces - such as cereal bars - without having to enrobe the tops of the chocolate.

Depending on what you are coating, a separate pre-bottomer may be a good idea. That's why it's a good idea to tell your equipment suppliers what you are looking to do. Chances are they have customers who have nearly the same need and they will be able to guide you to the solution that works best for you.

Oct 14, 2013

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Kinnek Supplier

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Jim Bourne from Hilliard's Chocolate System

The terms pre-bottomer and bottomer mean the same thing. Certain types of centers have difficulty getting good bottom coverage. Centers that are irregular shapes, soft, sticky or frozen are examples. A prebottomer applies a layer of coating to the bottom of the center which is then cooled (solidified) on a cold plate belt. The pre-bottomed center then proceeds to the coater (enrober) where it is completely coated, including a second bottom.

Oct 8, 2013

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Kinnek Supplier

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Kinnek Knowledge Team

Prebottomers apply coats to the bottom of an item going through the enrobing process. They are useful because a lot of enrobed confections end up with thin bottles. Prebottomers can be purchased separately and attached to an enrobing line.

Oct 3, 2013

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