2007-08-13 10:03:47 · 12 answers · asked by kevinhoward001@btinternet.com 1 in Food & Drink ➔ Other - Food & Drink
conveyor belt bounces them around in the chocolate. then they fall into a huge drum, which coats them with a "powder" to keep them from sticking.
2007-08-13 10:07:32 · answer #1 · answered by Anonymous · 4⤊ 0⤋
Pretty much the same as they put the coating on jelly beans and other candies. They "pan" them. Here's a picture of jelly beans being coated that way:
http://www.madehow.com/images/hpm_0000_0002_0_img0130.jpg
The raisins are placed in stainless steel vessels called "pans" that are globe-shaped and hollow with an opening at one "pole" of the globe. Just like globes, the pans are tilted on their axes so the candies can be placed in them easily and so workers can add other ingredients through the openings. At the bottom "pole" or axis end, the vessel is linked to a rotating power source. The pans rotate the raisins several hundred times per minute, while the melted chocolate is added.
2007-08-13 10:39:10 · answer #2 · answered by Clare 7 · 0⤊ 0⤋
The same way that maltesers are made without a flat side: This is done by atomising the chocolate and 'spraying' it onto the honeycomb (or raisins) as the balls wing and roll their way through a vortex (tornado type thing). Each little droplet of chocolate dries almost immediately so you get the even coating.
2007-08-13 10:10:48 · answer #3 · answered by silicon_rain 3 · 0⤊ 0⤋
I really never thought about it. Want to make some and see how they turn out?
This is from California raisins -
1 package (6 ounces) semi-sweet or milk chocolate chips
3 tablespoons light corn syrup
1 tablespoon water
1-1/2 cups California raisins
Combine first three ingredients and place over hot (not boiling) water until chocolate melts, stirring frequently. Remove from heat and stir in raisins, coating well. With teaspoon, drop in small clusters onto waxed paper. Chill until firm.
Yields: 30 clusters
2007-08-13 10:11:45 · answer #4 · answered by Anonymous · 0⤊ 1⤋
Watched this on food network. The raisins are tumbled in a drum while the chocolate is sprayed on them. Then a food grade wax is applied to make the shiny. It is called panning.
2007-08-13 10:16:52 · answer #5 · answered by Charles C 7 · 1⤊ 0⤋
They are created in a chocolate vortex and freeze dried by a
tubular pipe drier.
2007-08-13 10:09:16 · answer #6 · answered by Anonymous · 0⤊ 0⤋
they are tumbled in a roller drum until the chocolate hardens, then they are usually coated with wax or shellac food coating.
2007-08-13 10:42:43 · answer #7 · answered by vindo 2 · 0⤊ 0⤋
the roll around in a cement mixer type machine!
2007-08-13 10:35:48 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Ha ha
How about drenching them . . . then making them fall in a drying chamber to chill and dry them...?
2007-08-13 10:09:51 · answer #9 · answered by Anonymous · 0⤊ 0⤋
wow genius question, things that you never think of, but when you do mind boggle you, lol!!!!
2007-08-13 10:08:24 · answer #10 · answered by Melissa Loves Lip Glass 3 · 0⤊ 0⤋