Enrobing system for biscuits and baked goods
In the baking and confectionery industry, achieving uniform and precise enrobing of baked goods such as biscuits presents challenges, especially when working with different coatings like chocolate, caramel, or sugar icings. Contamination and inconsistent coating thickness are common issues.
Apply precise coatings to baked goods
The Sollcotop® by Sollich is an advanced enrobing system designed specifically for flat biscuits and baked articles. It excels in applying uniform layers of various liquid enrobing masses, including chocolate, compound, caramel, and hot or cold sugar icings. The system features an exact calibrated enrobing layer thickness, ensuring very accurate enrobed weights. One of its standout features is its ability to prevent contamination of the product bottom with the coating material. This enrobing system is highly versatile, with working widths ranging from 400 mm to 1800 mm and capable of achieving working speeds of up to approximately 12.0 m/min. The easy and swift changeover of enrobing material and maintenance-free operation further ensure maximum availability.
Benefits
- Uniform application of coatings
- Prevents bottom contamination
- High production speeds
- Easily changeable enrobing materials
- Maintenance-free operation