Experts in enrobing since 1942

Tailor-made chocolate enrobers

Aasted provides you the most high-grade chocolate enrobing machines and solutions. With the Nielsen Enrobing line, your production is embedded with efficient, reliable, and world-class machinery. Whether your products require chocolate, compound, or sugar-coating, we have the right solution for you.

Since 1942 we have developed chocolate enrober technology that leaves your products with the perfect end results. We take great pride in offering you the best engineering and innovative chocolate enrobing machine solutions, which also applies to partners in more than 100 countries worldwide.

Discover a patented energy-saving chocolate enrober technology that allows significantly decreased energy usage with simultaneously increased chocolate quality.

Our industry-leading patented solutions provide incomparable enhancements for your production, regardless of the size.

Nielsen Energy Enrober

The Nielsen Energy enrober is a revolutionary energy efficient chocolate enrober. The quality enhancing and energy saving technology applies from small to large scale production.

Nielsen Master Enrober

The Nielsen Master enrober provides you an accurate and efficient chocolate coating for any type of product. It delivers reliability and accuracy from small to large production.

Nielsen Junior Enrober

The Nielsen Junior enrober is the right choice for medium sized production. It is very flexible, has easy handling and delivers accurate quality enrobing for any type of product.

Aasted Nielsen Bottomer
Nielsen Bottomer

The Nielsen Bottomer provides advanced and universal bottoming enrobing with chocolate and compound masses for chocolate, bakery and confectionery products.

Nielsen Baby Flex Enrober

The Nielsen Baby Flex enrober is suited for smaller productions and can be disassembled without tools. It delivers accurate enrobing works in a highly flexible and efficient manner.

What is enrobing?

Enrobing is the process of coating a certain product with chocolate, whether it is dark, milk or white chocolate. Enrobing can also be done with caramel, sugar icing and fondant – depending on your final product. 

Enrobing of a product starts with a product on the feed band; the enrober maintains the chocolate at a constant temperature ensuring a homogeneous mass, pumps it into a flow pan. The chocolate then flows from the pan into a chocolate curtain, completely coating the products passing through.

Aasted enrobing machines allow coating of various masses such as caramel and sugar, furthermore partial, bottoming and combined enrobing.

Energy enrobing

The Energy Enrobing Concept deviates from traditional enrobing methods by having a direct injection of tempered chocolate. The Energy Enrobing Concept enhances your output and extends the shelf life of your products. Furthermore, the concept gives you significant energy savings compared to traditional tempering machines.

The tempering index and mixture temperature are kept at a constant level, giving a perfect and stable thickness of the enrobed layer. This results in a beautiful gloss and provides the product with a good break. Combining a Nielsen Energy Enrober with a SuperNova Energy Tempering machine gives you the perfect environment for having the best crystallization while achieving remarkable energy savings. 

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