Coating of a centre material, for example nougat, biscuit, fondants or caramel, in chocolate. It is necessary to use tempered chocolate for enrobing processes. The centres for coating are placed on a continuous moving wire chain belt, which transports them underneath a flow of chocolate. Below the belt is a bottoming trough that retains the chocolate that falls this is particularly useful when the product to be enrobed has an uneven surface. The first coating flows into all the crevices and provides a good moisture barrier to the product. The second coating gives the chocolate a more rugged appearance. Products finally pass through a cooling tunnel to set the chocolate. Enrofloxacin Broad-spectrum semisynthetic fluoroquinolone antibiotic used to treat local and systemic infections in animals and poultry. Active against a wide range of Gram negative bacteria and also some Gram positive bacteria . Metabolized in the liver, the main product being ciprofloxacin, which is detected along with the parent compound in tissues, milk and eggs of treated animals and poultry. Residues persist longest in poultry skin, and livers and kidneys of animals and birds. Entamoeba Genus of protozoan parasites of the family Entamoebidae. Infects humans and other vertebrates. Entamoeba histolytica may be responsible for amoebiasis.