What is Candy/Chocolate Panning?
A typical candy coating machine uses rotating drums to cover different confection centers with the appropriate coatings. These can include everything from hard candy coating, dark or milk chocolate, or yogurt.
Different centers and coatings each require slight adjustments to the process, such as changing the speed or ambient temperature.
The process of candy or chocolate panning requires industrial equipment to work. Unfortunately, large-scale panning is the only efficient way to make coated candies, and so the process is not available to most at-home confectioners.
Most people only have access to panned confectioneries through commercial production, limiting the supply to companies willing to produce the goods.
Panned candies and chocolates can cater to a wide range of customers, including those looking for gourmet, classic, or healthier options, depending on the coatings and confections used.
History of Panning
Confectioners hand-panned all their treats until 1840 when the hand-turned candy coating pan was invented. This revolutionized the candy-making world, beginning the candy industry’s journey into the manufacturing giant it has become today.
While modern panning machines have become a lot more sophisticated, the process remains the same. The idea is to put the core of the confection into a drum which enrobes it in chocolate or candy by slowly coating it over time through the rotation.
This method is recognizable from even before the 1800s, when the first chocolatiers hand enrobed their chocolates. Now, all the work is done by candy and chocolate panning machines, making the process much more consistent and efficient.
How does the process work?
The process involves creating a layer of candy or chocolate surrounding the inclusion in the center. Afterward, a dusting or polish is added on top to make the treat look more appealing.
A well-executed panning technique can make the most beautiful-looking coatings quickly and efficiently. The best panning machines are designed to allow this to be done easily, with consistent results every time.
There are three basic steps to the panning process:
- Engrossing – the process of coating the confections with chocolate, candy shell, or another coating
- Polishing – after engrossing, the confection tends to have a dull appearance. Polishing gives the candy a good shine.
- Glazing – glazing is what gives a candy coating its distinct shine, by giving it a syrup coating followed by shellac.
First, the inclusions are placed into the pan for before engrossing. Next, the pan is open to the air for ingredients to be easily added and to allow for air-drying of the coatings. After one adds the centers, they then add the syrup or chocolate as the pan spins.
During its rotations, the chosen coating is evenly distributed on all the centers in the pan – for example, nuts, soft candy center, raisins. Over time, the layers dry, allowing new layers to form and harden. You have to make sure the pan doesn’t spin so fast that it breaks the centers and that they have time to dry properly. The better the balance, the better candy will turn out.
Nuts are usually dried and sealed beforehand with gum arabic and flour, to prevent their oils from discoloring the coating. Other centers may need their own treatments depending on their composition.
What can be Panned?
Just about any round confection works if you want to engross it in chocolate. Round, evenly-sized foods work best, although similarly shaped nuts also work, such as peanuts, hazelnuts, and almonds. The most common inclusions include all types of nuts, candies, dried fruits, and coffee beans, but other creative choices are possible.
For panning candy, you usually have a candy center doused in a sugar syrup, giving it a thin, hard shell that builds up over time. Different confections use different candy coatings, and many options are possible.
What kind of Equipment is Required for Candy/Chocolate Panning?
The main piece of equipment is the large, rotating drum, which resembles a miniature cement mixer. This machine forms the ‘pan’ of the panning process and rotates to allow the candy or chocolate to coat the inclusions.
The drum’s speed, smoothness, and efficiency all play a role in the end product.
For speed, the drum must move at the right speed to evenly coat the confections, which depends on the given item. If it spins too quickly, the candies may get damaged. Sweets with hard shells can withstand higher speeds than chocolates.
Chocolate panning uses a temperature of around 60 degrees F to coat ideally. Humidity levels should be around 50 percent in the room.
This environment allows the chocolate coating to cool and harden at the appropriate speed for an even coating. White chocolate, for example, needs a slightly cooler environment of around 50 degrees F to coat ideally. Like yogurt or sugar syrup, other coatings will need similarly customized options.
Our Panning Machines
Coatingpan’s chocolate panning machine options come in apple, onion, or pear-shaped pan designs, depending on your preference. Drums come in 38” to 48” diameter, with baffles/ribs available. In addition, you can purchase either open or closed bases.
A side panel provides a quick access door to help you check on the progress of your coating, and it comes with front-mounted controls in order to be simple to use.
All our machines come with a solid supporting shaft with an external precision shaft seal and 2 bearings, holding up ultra-clean copper bowls without the use of internal fasteners. Our bearings are also all internally mounted for streamlined use. The entire machine is chain-driven.
We pride ourselves on making some of the best panning machines on the market, engaged with the best practices in our manufacturing process.
Other customization options are available upon request. Click here to get a quote from us about our panning machines.
