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.

1. Sowjanya lakkoju reply

   @foodist is there any chance to make an dark chocolate coated crispy without getting melted even wen they stored at ambient temperature

2. Wayne Van Nieuwenhuizen reply

   A 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 s…

3. Sahdev Prasad reply

   Alternate of sugar for chocolate coating.

4. Ufuk Ayyıldız reply

   You can use Cocoa Butter Improvers ( CBI ) if your regulations allow this. https://www.aak.com/applications/chocolate and confectionery/chocolate/illexao/ https://pmca.com/wordpre…

5. Food R&D Emeritus reply

   I think the OP want to sell his experience and skills to the group and unwilling to answer questions or share relevant ideas gratis .....