Sugar panning, or simply panning, is a method for adding a sugar-based "shell" to

confectionery Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...

or nuts. Popular products that employ this process in their manufacture include

dragée A dragée ( ; ), also known as confetto (; ), malbas, Jordan almond, or sugared almond in the U.K, is a bite-sized form of confectionery with a hard outer shell. It is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) i ...

s, chocolate buttons, gobstoppers, konpeitō and jelly beans. Jelly beans use ''soft'' panning while the others are examples of ''hard'' panning. The process was initially invented in 17th-century

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

to make

jordan almonds Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan River ...

Method

The same process is used for hard and soft panning, but different ingredients and speeds are used for each. A

pan, a spherical or oval pan mounted on an angled spinning post, is used. The pan is open to the air to allow ingredients to be added and the syrup to dry. The centers are put in the dragée pan, and

syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...

is added. When the pan is rotated, the syrup is evenly distributed over the centers, drying as a layer. Soft panned layers can be quite thick and do not preserve the shape of the center very well. Hard-panned layers take longer to dry and can be as thin as 10-14μm. Many types of center may be used, but they must be strong enough to not break during the tumbling. Nuts should be dried and sealed, such as with

gum arabic Gum arabic, also known as gum sudani, acacia gum, Arabic gum, gum acacia, acacia, Senegal gum, Indian gum, and by other names, is a natural gum originally consisting of the hardened sap of two species of the '' Acacia'' tree, ''Senegalia sen ...

and

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, to prevent oils from escaping and discoloring the candy shell. Other centers may be precoated for sealing or to improve the syrup sticking to the center. Chewing gum is difficult to pan without precoating.

Materials

Soft panning uses a syrup that will not crystallize, such as glucose. To assist in drying, powdered

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

or caster sugar is added during processing.

References

{{reflist Confectionery Cooking techniques Culinary terminology

Method

Materials

See also

References