Getting Nice Bottoms Using an Enrober

[Marmalade]

I've been going into large scale production (thousands of pieces a week) using my enrober, and am occasionally having trouble getting a perfectly smooth bottom on my chocolates. I cut my slabs on a guitar cutter after putting a thin layer of chocolate on what will be the bottoms of the pieces. I've got the viscosity of the chocolate just right on the enrober, pretty thin so that the chocolates pass through a nice pool of chocolate before coming out through the second curtain of chocolate.

Yet there are still sometimes small spots where the chocolate from the enrober doesn't quite meet up with the edges of the bottom of the pieces where the chocolate was initially applied before cutting the squares. Nor does the chocolate always adhere fully to the bottoms of my pieces, making them perfectly smooth as I would like them. My concern is that if the pieces aren't fully sealed all around, they will dry out faster than necessary and the shelf life will be compromised. Any help troubleshooting this problem would be great.

Edited October 4, 2008 by Marmalade (log)

[Kerry Beal]

What sort of an enrober are you using? I know that with the Selmi there is a little revolving wire just before the chocolates come off the chain to go onto the take off paper - and it can be adjusted to change the amount of chocolate left on the bottom of the chocolate. One position you end up with a lot of 'foot', another too little.

[schneich]

i guess your chocolate could be too cold, if you havent got a "new generation" machine you could be in a lot of trouble...

cheers

t.

[Marmalade]

What sort of an enrober are you using?  I know that with the Selmi there is a little revolving wire just before the chocolates come off the chain to go onto the take off paper - and it can be adjusted to change the amount of chocolate left on the bottom of the chocolate.  One position you end up with a lot of 'foot', another too little.

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I'm using a Prefamac, and the detailer is similar to what you mention, a small rod that spins just as they come off the conveyor belt. I've tried adjusting to different levels, but still can't seem to get consistently finished bottoms.

[Kerry Beal]

What sort of an enrober are you using?  I know that with the Selmi there is a little revolving wire just before the chocolates come off the chain to go onto the take off paper - and it can be adjusted to change the amount of chocolate left on the bottom of the chocolate.  One position you end up with a lot of 'foot', another too little.

←

I'm using a Prefamac, and the detailer is similar to what you mention, a small rod that spins just as they come off the conveyor belt. I've tried adjusting to different levels, but still can't seem to get consistently finished bottoms.

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I wonder if you need to adjust differently for each item you are enrobing?

[Marmalade]

I´ve found that adjusting the detailer (the spinning rod between the enrobing belt and paper take off belt) to a lower angle has been the key item in getting a nice bottom. When I have it too high, it takes all the chocolate off the bottom and exposes any gaps there might have been or cracks that may have been in the bottom coating. Too low and you get a big foot. Just right and you get a perfectly coated bottom. Thanks for all the help on this one.