Description
Laurent Besin, Director Of Technical Services, Barry Callebaut. Presented at the 2018 conference
When enrobing, the physical attributes of any chocolate or coating are critical to achieving your goal. This presentation will address rheology, fineness, fat content, temperature and center makeup as it applies to actual enrobing. We will consider how these parameters affect the function of the product in an enrober, influence the center and the final result. We will also speak to the impact of each adjustment and how small changes will influence the coating of your product. Final wrap-up will include some troubleshooting tips for creating the perfect product for your customer.
