Hello everyone,
i am have five years experience on chocolate panning and hard sugar panning.
if you have a questions about panning i can help you.
Chocolate panning and hard sugar panning
Hello everyone, i am have five years experience on chocolate panning and hard sugar panning. if you have a questions about panning i can help you.
Sowjanya lakkoju reply
posted@foodist
is there any chance to make an dark chocolate coated crispy without getting melted even wen they stored at ambient temperature
Wayne Van Nieuwenhuizen reply
postedA product like Mentos, could you explain a coating procedure for this.? If you worked for them or had dealings please don't answer. It's purely if you can propose such a coating system. Alternatively a hard sugar mint could also be an example
Sahdev Prasad reply
postedAlternate of sugar for chocolate coating.
Ufuk Ayyıldız reply
postedYou can use Cocoa Butter Improvers ( CBI ) if your regulations allow this.
https://www.aak.com/applications/chocolate-and-confectionery/chocolate/illexao/
https://pmca.com/wordpress/wp-content/uploads/2016/08/Heat-Resistant-Chocolate-Presentation-PMCA-2014.12.08.pdf
Food R&D Emeritus reply
postedI think the OP want to sell his experience and skills to the group and unwilling to answer questions or share relevant ideas gratis .....