Products that have been enrobed or coated are those which have a centre and an outer layer. Packaging can be defined in business terms as ‘a techno-economic function for optimizing the costs of delivering goods whilst maximizing sales and profits'.

1. A Presentation on :
Coating, Enrobing and Packing
By :
Mr Manas Orpe
(BE Chemical Engineering)
Under the guidance of:
Prof Nandanwar
Department of Chemical Engineering
AISSMS College of Engineering, Pune-1
4/17/2014 1

2. Enrobing - coating
• Clearly it is important that the coating sticks to the product.
Liquid chocolate will stay easily.
• However, to apply a dry coating another step is needed in the
process. Before the product reaches the coating stage it is
sprayed or dipped into a liquid to which dry coating can stick.
• The thickness of the coating can be regulated. A common
process is to pass products under a current of air.
• This removes excess coating (which can be recycled) and may
also leave a pattern.

3. Enrobing
Products that have been enrobed or coated are those which have
a centre and an outer layer. Examples of these are chocolate
coated wafers and fish fingers with breadcrumbs. Sometimes only
one side is coated, e.g. chocolate digestive biscuits.
The type of product being enrobed or coated will determine the
process it goes through. However, the basic principles are the
same.

4. Principles of enrobing
The main principles of enrobing are:
• the product moves along a conveyer (mesh);
• it passes through a curtain coating, e.g. chocolate;
• the product emerges coated;
• excess coating is removed by vibration or air drying.

5. Why Is Coating Done?
• to improve appearance
• to modify the texture
• to enhance flavors
• to improve convenience
• to increase variety and add value to basic products.

6. Coating Materials
There are two main types of coating material that are used to
enrobe foods:
1. batters, breadcrumbs and powders for savory foods
2. chocolate, sugar or compound coatings for sweet foods such
as confectionery, ice cream and baked goods

7. Packaging
• Packaging may be defined in terms of its protective role as in
– ‘packaging is a means of achieving safe delivery of
products in sound condition to the final user at a minimum
cost’
• it can be defined in business terms as
– ‘a techno-economic function for optimizing the costs of
delivering goods whilst maximizing sales and profits’

8. Functions of Packaging :
• containment
• protection
• communication
• convenience
The main marketing considerations for a package are:
• the brand image and style of presentation required for the food
• flexibility to change the size and design of the containers
• compatibility with methods of handling and distribution.

9. Packaging Materials
1. Shipping containers which contain and protect the contents
during transport and distribution, but have no marketing
function.
• Corrugated fiberboard cases are the most widely used
shipping container for 5–20 kg loads.
• The requirements of shipping containers are to:
– contain products efficiently throughout the journey
– protect against the climate and contamination
– be compatible with the product
– be easily and efficiently filled and sealed
– be easily handled
– have minimum cost

10. – remain securely closed in transit, open easily when
required (e.g. customs inspection) and reclose securely
– carry information for carriers, wholesalers, and
manufacturers about contents, destination, and how to
handle and open the pack.
2. Retail containers(or consumer units) which protect and
advertise the food in convenient quantities for retail sale and
home storage
• Eg. metal cans, glass bottles, jars, rigid and semi-rigid plastic
tubs, collapsible tubes, paperboard cartons, and flexible
plastic bags, sachets and overwraps.

11. THANK YOU