These processes are commonplace for many confectionery and baked food products, such as cookies, nougat, caramel, and ice cream bars. Precise knowledge of the coating process is critical to minimize the use of expensive chocolate and to ensure uniform coating for variations in product size or weight. Fluent software contains special models for analyzing coating and related processes. The performance of air nozzles and enrober blowers can be quantified and optimized using flow modeling, especially when the equipment is operated at off-design conditions. Flow analysis of the coating and enrobing processes can potentially save hundreds of thousands of dollars by helping to reduce chocolate usage and product giveaway.

Streamline contours in a coating process