Coating and polishing machinery
In a dragée line, the finishing stage sits at the end of the sequence. Centres are prepared, coated in pans with successive chocolate layers, and then moved into coating and polishing. Inside the cabin, a measured glaze is applied and dried evenly on each piece.
· Dragée chocolate coating. Builds chocolate layers around centres such as nuts or fruit pieces before polishing.
· Enrobing machines. Coat centres or inclusions with a uniform layer of tempered chocolate.
· Tempering. Controls cocoa butter crystallisation to give coated chocolate stability, gloss, and snap.


