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Chocolate Enrobing Line
The usage of Chocolate Enrobing Line is not only an essential but an interesting way to make chocolate bars and candies. Also known by the name enrober, the offered line recirculates the excess chocolate, if poured in the line. This excess chocolate is then reused to fill the next slot of molds. We might have observed that a chocolate product is always flat from the bottom. This is only ensured by the usage of Chocolate Enrobing Line. Our offered line is the ultimate solution for the bakers to achieve constant appearance, volume and quality of products even with continuous usage.
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