Tightening the belt

摘要

Coating products with chocolate has always been an integral confectionery process. Though the principle of the revolving pan has been around since the 1600s and is still very important to the industry, belt coating operations have expanded in use.rnAll kinds of centres can be coated on belt coaters - nuts, almonds, raisins, fruit slices, fondant, jellies, marzipan, or coconut, with all thinkable fat masses - milk, dark, white, yogurt and compound. Even sharp cornered and flat products such as almonds can achieve a smooth coating.