enrobe

(redirected from enrober)
Also found in: Dictionary, Thesaurus, Wikipedia.
See: clothe
Mentioned in ?
References in periodicals archive ?
The Ultrasonic Enrober is designed for the full and half coating of biscuits, wafers, fudge with caramel, jams, fondants and creams.
Unlike the usual chocolate enrobers, fondant does not build up on the wire belt because this unit incorporates rollers, each with their own scraper, to convey the cakes to be enrobed.
Automatic rejection devices cover simple air blast and pusher arms for small high speed packing lines to sophisticated retracting belt units used for removing a single line of product, such as confectionery or hamburgers, as they leave the enrober or freezer.
Enrobing is an essential part of chocolate making, with the only difference being that smaller chocolatiers manage the whole enrobing process manually, by pushing the sheet on which the filling is laid out on, through the melted dripping chocolate, while in larger factories, expensive, automated enrobers coat the fillings -- which crawl along the production line -- with a thick layer of chocolate.
At point, bars can be run over a liquid-covered conveyor belt to transfer chocolate or yogurt coating onto the bottom of the bar, or they can be run through enrobers to coat the entire bar.
The range includes enrobers, cooling tunnels, melting tanks, moulding lines, flow-wrappers, fold-packing machines, twist-wrappers as well as a selection of hard and soft candy forming and depositing machines.
In addition to 14 sizes of twin and single screw extruders, Wenger equipment includes continuous drying and toasting ovens, industrial mixers for blending recipes, cereal flaking rolls and sugar/flavor enrobers.
PC-based data capture terminals running InTouch software from Wonderware have been installed on a number of lines including baking ovens, chocolate enrobers and packaging machines that were provided by a range of manufacturers.
They produce industrial mixers for blending food and feed recipes, and ancillary equipment, such as flaking rollers and enrobers that are used to apply various seasonings or sugar to snacks, cereals and other foods.
Chapter titles: Traditional Chocolate Making; Cocoa Beans: From Tea to Factory; Sugar and Bulk Sweeteners; Ingredients from Milk; Cleaning, Roasting and Winnowing; Cocoa Mass, Cocoa Butter and Cocoa Powder; Particle Size Reduction; The Chemistry of Flavour Development in Chocolate; Conching; Chocolate Flow Properties; Bulk Chocolate Handling; Chocolate Temper; Tempering; Enrobers, Moulding Equipment and Coolers; Chocolate Panning; Chocolate Rework; Vegetable Fats; Recipes; Instrumentation; Microbiology and Risk Assessment of Cocoa Ingredients and Chocolate; Packaging; Non-conventional Machines and Processes; Legislative Aspects of Chocolate Manufacture; Chocolate Marketing and Other Aspects of the Confectionery Industry World-wide; Future Tends.
Robinson also represent a number of internationally recognised quality machine builders offering such equipment as Chocolate Enrobers, Chocolate Refiners, Moulding Machines, Tempering Machines, Biscuit Machinery, Sugar Cone Machines, LollipopForming and Wrapping Machines, Feeders for Toffees, Candies and Bubble-Gum, Lozenge Plants, indeed everything that could be required by the confectionery and biscuit industries for processing the product.
Robinson also represent a number of internationally recognised quality machine builders offering such equipment as Chocolate Enrobers, Chocolate Refiners, Moulding Machines, Tempering Machines, Biscuit Machinery, Sugar Cone Machines, Lollipop Forming and Wrapping Machines, Feeders for Toffees, Candies and Bubble-Gum, Lozenge Plants, indeed everything that could be required by the confectionery and biscuit industries for processing the product.