Malteser technology!

[Choclateteapot]

Another question that's been bugging me for some time:

When they make maltesers, how are they perfectly round
and polished? Surely when the chocolate gets put on them they are left
to set on a tray or something, so how is there not a flat bit of
chocolate on a malteser when they have been left to set?

Yours in chocolate,

Chocolateteapot

[wjp666]

that's a bloody good question. though i'm sure someone here will explain it quite simply and make me feel really thick...

Look, they are so light that they float. The chocolate is just wrapped around the floating inward.

Mr sheen that gets his spray out and gives em a shine.

[loulou]

All clever stuff but how many can you get in your mouth at once?

[MayRae]

Far too many for my size twelve jeans.

 

How about you?

 

And aren't they covered in chocolate and rolled on a conveyor belt until they set? Or is that something else entirely?

[loulou]

•  First the honeycomb dough is made and rolled out in a long sheet. This passes between two rollers which have little hemispheres carved out of them to make the bubbles and compress the dough around them. When the dough is baked the little balls pop up and the compressed bits between them are broken off. The little balls are then coated in chocolate and when that's dry they are rolled along a section of track which is at an angle, probably about 30-40 degrees. Only the maltesers which manage to make it to the end of the track while still rolling on the highest part are packaged, the others are crushed up and used to make more maltesers. This is to weed out the lumpy maltesers; apparantly they don't roll properly and end up at the bottom of the track.

That's an unhealthy interest.

[MayRae]

Awww now I feel so very sorry for the ones that don't measure up.

I'll never be able to eat Maltesers in a carefree, guilt free manner again.

[loulou]

It's amazing what you find when you ask jeeves.