Sugar panning

Sugar panning is a process that has been used in the confectionery industry for centuries. It involves coating a candy or other edible item with a hard shell of sugar. The process is similar to the natural process that forms pearls in oysters.

Etymology

The term "sugar panning" comes from the process itself. The word "panning" refers to the method of shaking the candy in a rotating pan while adding sugar. This process is repeated until the desired thickness of the sugar shell is achieved.

Process

The process of sugar panning involves several steps. First, the candy or other edible item is placed in a rotating pan. Then, a solution of sugar and water is slowly added to the pan. As the pan rotates, the sugar solution coats the candy. This process is repeated until the desired thickness of the sugar shell is achieved. The final step is to polish the candy to give it a shiny appearance.

Types of Sugar Panning

There are two main types of sugar panning: hard panning and soft panning. Hard panning involves the use of a higher concentration of sugar in the solution, resulting in a harder shell. Soft panning, on the other hand, uses a lower concentration of sugar, resulting in a softer shell.

Applications

Sugar panning is used in the production of a variety of confectionery items, including chocolate-covered nuts, jelly beans, and gum balls. It is also used to create sugar-coated pills in the pharmaceutical industry.

Related Terms

• Dragee: A type of candy that is created using the sugar panning process.
• Candy: A sweet food item that often uses sugar panning in its production.
• Confectionery: The industry that produces candies and other sweet food items.

See Also

• Candy making
• Confectionery coating

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  Turbine a dragee
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