Method Sugar panning



a dragée pan. red represents material inside pan.


hard , soft panning both made in similar fashion, different ingredients , @ different speeds. dragée pan, spherical or oval pan mounted on angled spinning post, used. pan open air allow ingredients added , syrup dry. centers put in dragée pan, , syrup added. pan spins, , syrup evenly distributed on centers , dries on layer. soft panned layers can quite thick , not preserve shape of center. hard panned layers take longer dry , can thin 10-14μm.


the choice centers wide, must strong enough not break during tumbling. nuts should dried , sealed, such gum arabic , flour, prevent oils escaping , discoloring candy shell. other centers may precoated sealing or improve syrup sticking center. chewing gum difficult pan without precoating.








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