Decorating
A wide variety of patterns can be applied, using the same or different
colour chocolates; then by using a comb, these patterns can be dragged and
modi
ed. A decorator (Figure 14.24) may be placed immediately after the
enrober, or alternatively, further down the line to let the wet coating masse
partially set and so be less messy. A combination of applied decorations
and combs can be used to produce distinctive patterns even with the same
colour chocolate.
The most common units are made either by Sollich (Decormatic) or by
Woody Stringer in the USA. The original Stringer,
rst produced in 1956,
was capable of making zigzag decorations in thick or thin patterns on
candies and baked goods. Over the years, various features were added
beginning with a single-loop attachment for producing circles, ovals and
slanted zigzags. Later, the double-loop attachment was developed, allowing
the decorator to produce more complex designs such as the
gure of eight
(8), tree bark and cross-hatching. Heaters were added to ensure an even
temperature across all the nozzles. The Stringer can be custom designed
to produce zigzag, single-loop, double-loop, and cross-hatching designs.
Likewise, the Decormatic is a very versatile unit capable of applying
many designs.
Figure 14.24 Decorating machine. See Plate 14 for the colour image.
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Moulding, Enrobing and Cooling Chocolate Products
Both units will require a small local temperer, if the decoration uses a
different chocolate masse to the coating.
Cooling
The cooler normally occupies around two thirds of the linear space of the
enrober installation.
As with coolers used for moulded products, both latent heat and heat of
crystallization need to be removed. Without the plastic mould to insulate
part of the product, cooling times tend to be shorter for enrobers, especially
if the cooler belt runs on a cold table.
A higher temperature and longer cooling time are more favourable than
a lower temperature and shorter cooling time. Milk chocolate requires a
longer cooling time than dark chocolate due to higher milk fat contents and
consequent lower solidi
cation temperatures.
14.3.12.1 Suggested cooling times (Sollich)
Depending on coating thickness: the presence of soft fats such as nut oils or
milkfat can add up to 4min.
Dark chocolate:
4–6min
Milk chocolate:
6–9min
A lower air cooling temperature can be used for compound coatings
(<10C (40F)).
Lauric coating:
2–3min
Non-lauric coating:
4–6min