What Is The Chocolate Enrobing Method? Chocolate Enrobing Machine For Sale

What does chocolate enrobing means

Chocolate enrobing is a process where food items, such as candies, biscuits, fruits, or nuts, are coated or covered with a layer of melted chocolate. The food item is placed on a conveyor belt or a dipping fork, and then it passes through a flowing curtain of tempered chocolate. As the item moves through the chocolate curtain, it gets completely covered, creating a thin and smooth chocolate coating. Once the chocolate sets and hardens, the enrobed food item is ready to be eaten or further processed. It is a popular technique used in the confectionery industry to enhance the taste and appearance of various treats.


Our chocolate enrobing machine mainly consists of chocolate feeding tank, enrobing head and cooling tunnel. Full machine is made of stainless steel 304, easy for clean. 

The chocolate enrobing process can be broken down into the following steps:

1.Preparing the chocolate: The first step is to melt the chocolate. This can be done using a conche machine, pump and storage tank. It is also crucial to temper the chocolate to achieve a shiny coating and prevent blooming (a dull, streaky appearance).

2.Preparing the food items: The food items to be enrobed need to be prepared. They should be clean, dry, and at room temperature. Depending on the item, it may need to be pre-cooled or frozen to prevent it from melting too quickly when in contact with the melted chocolate.

3.Coating the food items: The food items are placed on a conveyor belt, which is then passed through a curtain of melted chocolate. The chocolate should be at the right viscosity and temperature for proper coating. The food items pass through the chocolate curtain, ensuring they get completely covered. The speed of the conveyor belt can be adjusted to control the chocolate coating thickness.

4.Removing excess chocolate: As the food items pass through the chocolate curtain, excess chocolate needs to be removed to achieve a smooth and even coating. This can be done using a vibrating or shaking mechanism, a scraper, allowing the excess chocolate to drip off.

5.Cooling and setting: After the excess chocolate is removed, the enrobed food items need to be cooled and set. They are usually placed on a conveyor belt that moves through a cooling tunnel. This allows the chocolate to harden and set properly.

6.Optional steps: Depending on the desired final product, additional steps can be taken. For example, the enrobed food items can be sprinkled with toppings such as nuts, sprinkles or dusted with cocoa powder or powdered sugar.

7.Packaging and storage: Once the chocolate has set, the enrobed food items are ready for packaging. They can be wrapped in foil, placed in boxes, or sealed in bags to maintain their freshness.

8.Proper storage is important to prevent moisture, heat, or light from affecting the quality of the enrobed chocolates.It's important to note that the specific process and equipment used may vary depending on the scale of production and the requirements of the product being enrobed.


Our chocolate enrobing machine Tech Specs:

Model QKT-600 QKT-800 QKT-1000 QKT-1200
Wire mesh and belt width(MM) 620 820 1020 1220
Wire mesh and belt speed (m/min) 1--6 1-6 1-6 1-6
Refrigeration unit 2 2 3 3
Cooling tunnel length (M) 15.4 15.4 22 22
Cooling tunnel temperature (℃) 2-10 2-10 2-10 2-10
Total power (kw) 18.5 20.5 26 28.5

CANDY ’ s  Automatic chocolate enrobing coating machine is available with a variety of different options depending on your requirements.

Post time: Jul-17-2023