Abstract
Sugar-panned candies may be broadly defined as candies where a sugar shell has been applied to a center (sometimes called comfit or dragees) through sequential addition of syrup as the piece is tumbling in a revolving pan. Sugar shells may have either a hard, brittle texture (hard panning) or a soft, easily broken texture (soft panning), with the shell characteristics related to the syrup composition and the nature of sugar crystallization as the shell material is applied. Although the term sugar is often used here, sugar-free components are also panned as well. Specific details related to sugar-free applications are noted as pertinent. A third type of panning involves application of a chocolate coating; chocolate panning is covered in Chapter 17. Preparation of centers is generally described in the chapters related to that particular candy category (e.g., jelly candies for jelly bean centers).
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Acknowledgment
Thanks to Pam Gesford (The Hershey Company), Bob Boutin (Knechtel Labs), Michael Gordon (Georgia Nut), Cindy Cosmos (Bell Flavor and Fragrances), and Jeff Bogusz (Ferrara Candy) for providing input on this chapter.
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Sugar and Sugar-Free Panned Confections. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_13
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DOI: https://doi.org/10.1007/978-3-319-61742-8_13
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