Coating chocolate using methods like panning or enrobing

Coating chocolate using methods like panning or enrobing involves specific processes and equipment. Here's a general guide for each method:

1.  Panning: 

Panning is a traditional method used for coating items like nuts, dried fruits, or candies. It involves placing the items in a revolving drum and gradually adding layers of chocolate.

 Ingredients and Equipment: 

- Tempered chocolate

- Items to be coated (nuts, dried fruits, candies)

- Panning machine

 Procedure: 

1.  Preparation: 

   - Ensure that the panning machine is clean and in good working order.

   - Prepare the items that will be coated.

2.  Tempering Chocolate: 

   - Temper the chocolate to the desired consistency for a smooth and glossy finish.

3.  Loading Items: 

   - Place the items to be coated in the panning machine.

4.  Initial Coating: 

   - Start the machine, and as it rotates, begin adding a thin layer of tempered chocolate to the items. This may be done manually or with a chocolate dispensing system.

5.  Layering: 

   - Allow the first layer to dry by rotating the items in the drum. Repeat the process, adding more layers of chocolate until the desired thickness is achieved.

6.  Additional Ingredients (Optional): 

   - If desired, add other ingredients such as sugar, cocoa powder, or flavorings during the panning process for additional texture or flavor.

7.  Polishing (Optional): 

   - To achieve a glossy finish, a polishing step may be included, where the items are tumbled in the machine without additional chocolate.

8.  Finalizing: 

   - Once the coating is complete, remove the items from the panning machine. They may need additional cooling time before packaging.

2.  Enrobing: 

Enrobing is a process where products are fully coated in a layer of chocolate using a specialized machine called an enrober.

 Ingredients and Equipment: 

- Tempered chocolate

- Items to be coated (cookies, bars, pastries)

- Enrobing machine

 Procedure: 

1.  Preparation: 

   - Ensure that the enrober machine is clean, and the chocolate is properly tempered.

2.  Loading Items: 

   - Place the items to be coated on the enrober conveyor belt. Ensure they are evenly spaced.

3.  Enrobing Process: 

   - The items move through a continuous curtain of tempered chocolate, completely coating them.

   - Excess chocolate is removed by a vibrating mechanism or a scraper.

4.  Cooling Tunnel: 

   - The coated items pass through a cooling tunnel to set the chocolate quickly.

5.  Final Processing: 

   - Once the chocolate has set, the coated products can undergo further processing, such as additional decoration or packaging.

These methods are widely used in the chocolate industry, and the choice between panning and enrobing depends on the specific product, desired coating thickness, and production scale.