Enrobing is the most popular process for the product surface treatment while this is not only delicious & attractive but contributes to the extension of shelf life. Chocolate differs from other confectionary by its high energy value, it is readily assimilated.

The following types of glaze are available:
  natural chocolate glaze – couverture composed of sugar powder, cacao-liquor & various essences,
  plain chocolate glaze containing fats –substitutes of cacao-butter,
  milk-chocolate glaze with the reduced cacao content & the addition of milk powder,
  nut glaze composed of grated nuts.

Glaze containing additives (nuts, wafer crumb or "exploded" grains) is a quite popular version.

Enrobing complexes mean lines designed for the complete or partial coating of the confectionary with chocolate, chocolate masses & couverture.

Complexes are composed of:
  enrobing machine
  cooling tunnel
  glaze preparation tank
  decorating device

The enrobing machine is equipped with the electronic digital control system which also suits for maintaining the temperature of glaze, water within the operation tank jacket & air within the work space.

From the enrobing line products are fed to the cooling tunnel where the contact & convection cooling result in solidification of the glaze thin layer.