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Ramana Sundara

 

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Enrobing in the confectionery industry

Enrobing is a process that involves covering a confection or…

5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…

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Quality sentries: Some trends in chocolate manufacturing

In-line control elements are an increasing development in the pursuit…

11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre

In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…