Inclusion handling separates capable from craft
Adding nuts, fruit, biscuit pieces requires inclusion dosing equipment integrated into the moulding line. Half of mapped partners can do solid mass only — they need outsourcing for inclusion SKUs.
§ KEY TAKEAWAYS
- 01Verify inclusion handling capability upfront
- 02Tempering capacity must match daily throughput target
- 03Enrobing lines unlock bar coatings and centre fills
- 04Heat-stable chocolate matters for non-AC retail
§ GLOSSARY
Technical jargon, acronyms and scientific terms used in this file — decoded.
- Tempering
- Controlled crystallisation of cocoa butter into Form V; gives chocolate snap and gloss.
- Enrobing
- Coating a centre (biscuit, wafer, nut) with chocolate via a curtain or dipping line.
- Moulding line
- Equipment that deposits tempered chocolate into bar-shaped polycarbonate moulds.
- Inclusion
- Solid pieces (nuts, fruit, biscuit) added to chocolate before moulding or as topping.
- Bloom
- White surface streaks on chocolate from poor tempering or storage; a top consumer complaint.
