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Enrobing Operation

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

This operation produces assorted enrobed centers. Assuming adequate cooking, cooling, and cutting facilities, the limiting factor on production is the size and speed of the enrober. (See Enrobers.) This example uses a small enrober fitted with an 18-centimeter/7-inch belt and a 3.7-meter/12-foot cooling tunnel that a small-scale artisan confectioner might employ.

Items Produced
Enrobed centers of ganache, gianduja, nougat, marzipan, butter ganache, and jellies
Approximate Output
158.8 kg/350 lb per day

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