Does anyone have thoughts on "manually enrobing" product please?
I am panning freeze dried strawberries and I'd like to do raspberries and too and they are very fragile. Simply panning does not work - the fruit breaks up and it's a mess.
I have made a batch of the strawberries and they are sensational and I'd like to do the raspberries too. The way I did the strawberries was to temper some milk chocolate and pour the chocolate through the fruit while mixing it around. Then placing it all on trays. Then I pan the resultant product when the chocolate is hard. The "enrobing" takes AGES to do and is not really commercially viable (I sell it in markets). Also if I leave a spot "unenrobed" that breaks apart in the pan - messy messy.
The above does not work for the raspberries as they are even more fragile.
So I'd like to enrobe - but the eqipment is really costly (I have asked about machines in another forum so maybe I'll get some guideance there too).
So I am wondering if there is a better way that someone might know of please?
Thanks Guyz 'n Girlz!
Colin
updated by @colin-green: 04/29/15 11:34:59