The chocolate "enrobing" machines at See's stretch more than a football field in length from beginning to boxed-up end.
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We left the main floor of enrobing machines and toured a room dedicated to handmade pieces (what See's calls Bon Bons).
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I could imagine the vegetables stirred into and enrobing the meat, and I knew if I couldn't find lingonberries, I could swap them out for cranberries and be happy with the result.
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The chocolates are then sent through an enrobing machine, where more chocolate is poured over them. The Frango mints are cooled once again, then boxed by hand, sealed, wrapped and packaged for shipment.
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Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates. The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of chocolate in a process called enrobing.
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Warrell Creations has remained focused on bringing new products to life for confectioners. Warrell Creations has a product development team that works closely with R&D; departments to source the necessary ingredients strategically. Original product samples are created using a structured stage-gate process. Warrell Creations has a full breadth of snack and confectionery capabilities, including artisanal chocolate panning, chocolate enrobing, and fire roasting.
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An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include nuts, ice cream, toffee, biscuits and cookies. Enrobing with chocolate extends a confection's shelf life. The enrober machine was invented in France in 1903, brought to the United States, and perfected to perform the work of at least twenty people.
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Around the same time as the Cupid Candies deal, the Frango Viewing Kitchen on the seventh floor of Chicago's Macy's On State Street, which had closed in 1999 when Frango production was moved to Pennsylvania, was reopened. The kitchen allows store guests to see the enrobing process where Frango chocolate centers are covered in chocolate to create the outside layer. These enrobed chocolates are later used for sampling.Macy's Unveils Extensive Plans for State Street Flagship Store; Retailer Plans Series of Enhancements for Legendary Department Store in Chicago, Federated Department Stores Press Release, April 27, 2006.
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Through Nabisco CBL was able to purchase another soft dough biscuit line, which it used to produce a new line of cream biscuits. The relationship ended when Nabisco sold its shares in CBL to a Hong Kong-based investor. In 1991 the company expanded into chocolate production, under the brand Ritzbury, importing a chocolate machine for individual chocolates and an enrobing plant to make chocolate coated biscuits and wafers. The chocolate production business was further expanded to include chocolate fingers following the acquisition of the Maharaja Organization's Baker's Man biscuit factory in the mid-1990s.
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The candy is made of a whipped nougat covered with milk chocolate. The nougat chocolate center is first formed into very large slabs, which are cut to size, and after the centers are formed they are coated with milk chocolate through a process called "enrobing" wherein the centers pass through a continuous flowing vertical "sheet" of chocolate while, at the same time, a rotating, chocolate-covered wheel beneath the mesh belt coats the base of the bar. The bar is then cooled and prepared for wrapping. The candy is made in Chicago, Illinois; Elizabethtown, Pennsylvania; and Newmarket, Ontario.
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A piece of Kendal Mint Cake enrobed in dark chocolate The process of enrobing involves placing the items on the enrober's feed band, which may consist of a wire mesh or containers in which the confection to be enrobed are placed, with each container having drain holes to recover excess chocolate. The enrober maintains the coating medium at a controlled constant temperature and pumps the medium into a flow pan. The medium flows from the flow pan in a continuous curtain and bottoming bed that the food items pass through, completely coating them. A wire mesh conveyor belt then transports the coated confection to a cooling area.
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In later years enrobing equipment was introduced allowing an increase in production. In the 1960s the business also owned a number of retail outlets in prestigious parts of London. Two were located in Wigmore Street and Sloane Street, both of which were also restaurants. The remaining shops were located in Bond Street, Throgmorton Street and Curzon Street (the latter trading under its own name of Supex Ltd.) Many of the products sold in these shops were chocolate confectionery packed in fine china (Wedgwood, Doulton etc.) so that the remaining 'container' became a useful quality object and customers could bring in quality china containers to have filled with confectionery to be given as gifts.
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Her portrait, figure and Brittany landscape paintings were exhibited in October 1849 at the Western Art Union Gallery. Also exhibited was a three panel set of Victorian London scenes entitled The Ladder of Love, which was described as "the lady, in her flowery 'May of Life,' awaits in her father's garden a stolen interview with her lover; in the second, she is seen eagerly caught in his impatient arms, ere he has yet left the ladder upon which he surmounted the garden wall; in the third, having received and given reveals of unfaltering love, she walks alone again – beautiful in the enrobing light of a summer moon, happy in the assurance that the warmth and devotedness of her affection is reciprocated." In 1851 four or more of her illustrations were included in the Historical Collections of the Great West by Henry Howe. She collaborated with Walter Anderson, her future husband, on portraits of Protestant Episcopal bishops and created other portraits in her business.
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