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…