Chocolate enrobing

At this stage the chocolate is ready for forming into its final shape after it is tempered. The two most common forms are mol ding or enrobing. 

On the basis of United States Department of Commerce Shipment data, Americans consumed about 5 kg per person of chocolate confectionery products in 1993.52 Of this quantity, enrobed and molded chocolate products comprised 53%, solid chocolate products with or without inclusions were 22%, and panned or assorted chocolate products made up the remaining 23%. Per capita consumption of chocolate confectionery products in 1993 increased 4.3% over the previous year and 0.7 kg per person since 1983. 

Enrobed sweets in which centres are covered in molten chocolate before cooling ... 

Franke (1998) proposed a one-dimensional model for the crystallisation of chocolate coatings of enrobed products using a heat source term (Q) to accormt for latent heat evolution ... 

Permits manufacture of liquid center candies by allowing handling of sucrose in semi-solid form for enrobing e.g.y with chocolate) and subsequent liquification of sucrose... 

Proper control of the crystalline microstructure leads to products with the desired textural properties and physical characteristics. For example, tempering of chocolate prior to molding or enrobing is designed to control crystallization of the cocoa butter into a large number of very small crystals that are aU in the desired polymorphic form. When controlled properly, the cocoa butter crystals in chocolate contribute to the desired appearance (shine or gloss), snap, flavor release, meltdown rate upon consumption, and stability during shelf life (fat bloom). Similar... 

Mixing with cocoa butter results in a eutectic state. If the manufacturer is to change from chocolate to confectionery coatings, an absolute cleanout of all tanks and enrobing systems is required. Separate production lines are preferred. These fats do not tolerate more than 6% cocoa butter. 

Nelson, R.B., Enrobers, Moulding Equipment, and Coolers, in Industrial Chocolate Manufacture and Use, edited by S. Beckett, Blackwell Science, Oxford, 1999b, pp. 259-286. 

Science and technology of enrobed and filled chocolate, confectionery and bakery products... 

Science and technology of enrobed and filled chocolate, confectionery and bakery products Edited by G. Talbot Foodbome pathogens hazards, risk analysis and control Second edition Edited by C. de W. Blackburn and P. J McClure Designing functional foods measuring and controlling food stmctnre breakdown and absorption Edited by D. J. McClements and E. A. Decker... 

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