Formulation of Enrobing Compond

Formulation of Enrobing Compond


Ingredients (%)
Fat 31.50
Powdered Sugar 50.00
Cocoa Powder 10.00
Whey powder/ SMP 8.00
Soy Lecithin 0.30
Polyglycerol Polyricinolate ( PGPR) 0.20
Ethyl Vanillin 0.02
Chocolate Flavor 0.01



1st Step (Mixing):

  • Mixing of all dry ingredients in Sigma Mixer, add 1/3 quantity of Molten fat into it.

2nd Step (Refining):

  • Pass it through refiner for twice.

3rd Step (Conching):

  • Add remaining fat into concher.
  • Slowly add refined material.
  • Add Lecithin & PGPR towards the end of the conching stage.
  • Add flavor at the end.

4th Step (Tempering):

  • Tempering it as per requirement

5th Step (Enrobing):

  • Enrobed Wafer, Nuts, Bars with mass at 40 to 450C as per requirement

Time & Temperature:

  • Refrigerate it at 90–110C for 1 to 2 hour with 55% RH
  • Pack into chocolate wrapper


Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.

To customize recipe click here

click here