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.
6
Answers (5)
21
@foodist
is there any chance to make an dark chocolate coated crispy without getting melted even wen they stored at ambient temperature
13
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 system. Alternatively a hard sugar mint could also be an example
16
Alternate of sugar for chocolate coating.
25
You can use Cocoa Butter Improvers ( CBI ) if your regulations allow this.
https://www.aak.com/applications/chocolate-and-confectionery/chocolate/illexao/
16
I think the OP want to sell his experience and skills to the group and unwilling to answer questions or share relevant ideas gratis .....