Typical centers are almonds, raisins, peanuts, malted milk balls, caramels, cremes, cookies, pectin, filberts, pecans, brazils and cashews.
Panning is one of the oldest technical chocolate-making skills, and to this day is it a delicious treat, especially when made with vegan, gluten-free, organic European dark chocolate. Despite its use for sweet treats today, panning originated with the pharmaceutical industry. To make pills easier to swallow, a man named Razes coated them with a mucilage 1100 years ago.
Around 1200, Nimes, France, began producing bite-sized sweet-coated confections. Though made by hand, the technique resembled the panning seen in today’s chocolate-making field.
The design construction of a typical chocolate panning machine incorporates numerous elements, which enhances its overall efficiency and reliability.
The centers are continuously tumbled in with the addition of a liquid coating that is cooled with cold dry air. The coating is added by ladling, drip feeding or spraying onto the centers.
Cooling or drying the product between coats of chocolate is essential. The more quickly the product is cooled the sooner the next coat of chocolate can be applied.
Chocolate panning machine covers all sides of the particular food product evenly. It constantly turns, allowing it to create evenness since it features a pan resembling an ellipsoid. Polishing and glazing in a ribbed pan completes the process.
Chocolate panning technique can provide one of the fastest, most efficient ways to give a chocolate coating to a product.
Chocolate panning process
