Forum Activity for @Steven Rivard

Enrobing Advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Ruth. Yes, it is compound chocolate. I thought an enrober might not work well with a round product, but perhaps a "shaker" attachment might make it work.

Best,

Steve

Enrobing Advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks for replying Kerry. You are correct, it is compound chocolate.

Best,

Enrobing Advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello everyone,

I own a bakery and we make a ping pong ball sized product that is currently hand dipped in chocolate using, ahem, a spoon. As our volumes (about 2,000 per 8 hour shift) have outpaced this antiquated method we are about to invest in enrobing equipment but really need your expert advice. I am using a couverture chocolate so tempering is not necessary. I simply need to get a nice, even coat on a round product.

I've thought about the Hilliards Compact enrober but want to get ideas on used equipment as well. I'm trying to avoid a cooling tunnel due to costs, hoping that a six to eight foot belt at the end of the enrober will give me enough cooling time at room temp to move these to a tray.

Any suggestions would be greatly appreciated. Many thanks for the help!!

Steve

updated by @Steven Rivard: 04/27/15 15:15:04