The Chocolate Life

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I see that there are some discussions about Enrobers.

FYI it is more important that you have a cooling tunnel than the perfect enrober. I started with a 60 year old  Nielsen ,then I used a

Kreuter Liliput  for 10 years. But the most important equipment was the cooling tunnel,when you are busy you want to be able to enrobe continuously.

By the way my Kreuter is for sale and other equipment like a stefan mixer for making perfect emultions with temperature control ,there could also be a vacuum pump attached to remove the air from your ganache.

If you are interested please contact me or visit our website to get a feel of the production we do with this equipment.   



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