TEMPERING AND ENROBING
The new Aasted Nielsen enrober is said to set new benchmarks in user-friendliness.
“In combination with the ability to decorate or sprinkle additional material onto the product, the variety of diff erent fi nishes that a modern enrobing line can achieve is much higher than is possible with a moulding process.”
filled with the tempered chocolate, is inserted into the tempermeter, with a temperature sensor automatically being placed into the liquid chocolate. Within five minutes the temper curve and the temper
index will be displayed. The data can be printed or stored to enable comparisons between different curves to be analysed. The chocolate being tested in the device can then be recovered, so the technique does not result in any product being wasted. The tempermeter works because the main component of
chocolate is cocoa butter which is polymorphic – meaning it can occur in different crystal forms, which are created when the chocolate is cooled. The crystal shape in which cocoa butter mainly crystallises will determine the properties of the chocolate. Beta V type crystals in particular are said to provide the
best level of hardness, a shiny solid texture and a typical hollow sound when breaking the chocolate. The transition or phase transition is visible on the tempermeter screen. When and how fast this crystallisation process occurs will
36 Kennedy’s Confection October 2023
depend on the degree of tempering of the chocolate. In this way, a distinction can also be made between under-, over- and correctly tempered chocolate.
The next step Once the chocolate is properly tempered, it can be used to enrobe confectionery, biscuits or other snacks with a layer of chocolate. Traditionally chocolate enrobing involved manually
dipping the product into tempered chocolate. Today, however, enrobing machines are able to speed up this process with products moving on a wire belt through a waterfall of liquid chocolate. Many confectionery producers like the enrobing process
because the resulting products do not look like they have been machine-produced. “The appearance of an enrobed product is much closer to that of handmade products,” explained a Sollich spokesperson. “In combination with the ability to decorate or sprinkle additional material onto the product, the variety of different finishes that a modern enrobing line can achieve is much higher than is possible with a moulding process.” Sollich can provide both chocolate tempering and
enrobing equipment and cites hygienic design as one of the most important considerations for anyone when looking at specifying equipment. Its Enromat M6 enrober, for example, has been designed for improved hygiene and makes it possible to incorporate automated clean-in-place (CIP) technology and also allows easy access to all parts for cleaning and maintenance. Customers can choose the grade of automation, depending on their requirements and how often cleaning is necessary.
Cleanability Mads Hedstrøm, Board Member & Owner at Aasted agrees that cleanability is a big consideration when specifying
KennedysConfection.com
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