Sunday, July 26, 2020

Chocolate panning

Pan-coated candies are produced by applying successive layers of coating to suitably shaped centers as they tumble in a revolving pan.

Panning is an original, artisan method of chocolate coating fruit and nuts (or a center). It is one of the oldest and technical skills of chocolate making.

Chocolate panning is a process that uses rotating drums to cover inclusions with a fat-based coating, which does not limit the options to chocolate. Coverings can include everything from dark chocolate to yogurt and nut butters. Chocolate is slowly poured over centers in a tumbling coating pan. The friction created by the tumbling action in the pan distributes the chocolate on each and every center. Over time the chocolate cools and further chocolate is applied until an ideal chocolate ratio-to-centre is achieved.

Dark, milk and white chocolate and compound coating are suitable for panned products. Dark chocolate is normally used for sweet center (e.g. raisin). Compound coatings from palm fractions namely cocoa butter replacers and cocoa butter substitutes are suitable for panned chocolate. In most cases, chocolate panning is a four-stage process that includes pre-sealing, coating, polishing, and glazing.

Chocolate panning is a fast, efficient way to add a chocolate coating to a wide variety of items. It does not require tempering; therefore, the expense of tempering equipment and cooling tunnels does not exist. Chocolate panning, when done properly, does not have the space requirements of an enrobing operation and can be more cost effective.
Chocolate panning
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