Description
Gloria Brandes-Kuptz, Senior Scientist – Product Development, John B. Sanfilippo & Son Inc. Presented at the 2017 conference
All confectionery panning processes have an extensive background in how and why certain steps are followed. The history over the years has developed into a basic set of standard operating procedures (SOPs) or best demonstrated practices (BDP’s). There will always be slight variations because of equipment, environment and/or raw materials used. Following the BDP’s basic outline with individualized variations should let anyone get a start in confectionery panning.
