TEMPERING AND ENROBING
tempering and enrobing equipment. “Cleanability features are essential because meeting strict hygiene and sanitation standards is vital for confectionery producers,” he says Tempering and enrobing equipment that is easy to clean and sanitise can help confectionery manufacturers comply with these health and safety regulations. “To reduce the risk of cross-contamination between different batches of products, we ensure our equipment is easy to clean and sanitise.” However, hygienic design is not just about food safety
though. Easy to clean equipment can also help lower the downtime connected with cleaning and maintenance between batches and this can result in increased overall productivity. Regular cleaning and maintenance of the machines will also help extend the life of the equipment as well as ensuring consistency in product texture, quality, and taste. Mads explained: “If a machine is complicated to clean, residues will build up, which can lead to corrosion, deterioration, or malfunctioning which will reduce the machine’s lifespan and will also lead to a change in product taste. This is why it is important that the design of the equipment allows for effective cleaning.” Of course, efficient cleaning and maintenance can also reduce labour costs and the quantity of cleaning agents required. “Enrobing equipment that is easy to clean and maintain
also allows for greater adaptability giving confectionery producers the ability to quicky change product formulations or manufacturing processes and rapid switches between product types without extended downtimes,” continues Mads. “I think we can safely say that cleanability features in enrobing equipment are fundamental for maintaining hygiene standards, regulatory compliance, product quality, and enhanced operational efficiency.” Confectioners need to weigh up a variety of factors when
deciding between enrobing and moulding processes for their confectionery. The enrobing process is often the preferred technique, when the confectionery necessitates
“Enrobing equipment that is easy to clean and maintain also allows for
greater adaptability giving confectionery producers
the ability to quicky change product formulations or manufacturing processes.”
a coating of chocolate, caramel or fondant. It helps achieve a consistent and smooth coating around the core product. “The enrobing process enables precise application of a variety of coatings on the same product, ensuring a uniform and visually appealing finish,” advises Mads. “It is an essential requirement, particularly for high-end or premium confectionery products. Moreover, enrobing can be advantageous for larger or irregularly shaped products that would pose challenges of moulded. Enrobing proves to be a faster and more efficient method for certain product types, enhancing production output.” As a final though, enrobing chocolate has a few key advantages over
the alternative moulding process.
Production times are much faster, it is a cleaner process and will usually also be a lower cost solution. The speed at which enrobing machines are able to work today makes them a good choice for confectionery producers looking to fulfil more orders in a shorter period.
The Enromat M6 CIP enrober from Sollich has been designed with hygiene in mind.
38 Kennedy’s Confection October 2023
KennedysConfection.com
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