Description
Presenter: Bill Pullia, U.S. Flavors & Fragrances
Chocolate panning, as a process, has been employed for many years in the confectionery industry. Almost any commonly used confectionery inclusion can be chocolate coated through this process. Some of the most popular are nutmeats (peanuts, almonds and cashews), fruits (raisins, cherries) and malted milk balls. Many successful candy products on the market today are produced in this manner. Chocolate panning is also used as an intermediate step for further processing such as enrobing and sugar panning.
