OverviewEnrobing Products for Confectionery and Bakery will guide you through all the principles of enrobing, from tempering the chocolate to flow properties, and from difficult surfaces to migration issues. A practical session will give you the opportunity to work with enrobing equipment and tackle some of the common problems that can arise when making and developing chocolate-coated confectionery and bakery items. The trainers on this course have many years of enrobing experience and possess a wealth of knowledge when it comes to trouble shooting and fault finding.Due to the emphasis on one-to-one tuition in the practical sessions, places on this course are limited.From this course you willLearn about the importance of viscosity yield and flow properties of chocolate and compoundsUnderstand how the choice of centres affects the bloom of chocolateTake part in practical sessions to discover the complexities of the perfect enrobed product. See the consequences of changing various parameters on the Nielsen enrober and cooling tunnelDevelop your skills for producing the correct temper of chocolateEstablish the correct setting and parameters to use to achieve the correct level of pick-up, pre-bottoming and blowing required