Abstract
Traditional chocolate panning is the process of applying layers of chocolate coating to inclusions in a rotating pan or drum until the desired coating thickness is reached and the coating has completely solidified. These coated centers are then polished and sealed. Panned chocolate confections have the advantage of being glossy and more resistant to scuffing and melting than enrobed or molded pieces. Here, the phrase ‘chocolate panning’ will be used, but various forms of compound coatings can also be used with the same equipment to achieve the same approximate finished products.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Aebi M. Chocolate panning. In: Beckett ST, editor. Industrial chocolate manufacture and use. 4th ed. Oxford: Wiley-Blackwell; 2009. p. 374–5.
Copping T. Basics of chocolate panning. In: Proceedings of 50th PMCA production conference, Hershey; 1996. p. 115–23.
Groves R. Chocolate panning. In: Proceedings of the 46th PMCA production conference, Hershey; 1992. p. 135–40.
Marty-Terrade S, Marangoni AG. Impact of cocoa butter origin on crystal behavior. In: Garti N, Widlak N, editors. Cocoa butter and related compounds. Champaign: AOCS Press; 2012. p. 245–74.
Metin S, Hartel RW. Milk fat and cocoa butter. In: Garti N, Widlak N, editors. Cocoa butter and related compounds. Champaign: AOCS Press; 2012. p. 365–92.
Acknowledgment
Thanks to Michelle Frame (Victus Ars) for providing input on this chapter.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2018 Springer International Publishing AG
About this chapter
Cite this chapter
Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Chocolate Panning. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_17
Download citation
DOI: https://doi.org/10.1007/978-3-319-61742-8_17
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-61740-4
Online ISBN: 978-3-319-61742-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)