Hard Panning is a process which involves tumbling centres being coated by several layers of a liquid oversaturated syrup that is dryed in order to achieve a crunchy and smooth surface. This process can be made wit sugar or sugarless syrup.
The centers that can be used for this process vary for temperature resistant centres such as peanuts, almonds, dried fruits, cereals and also temperature sensitive centers like chocolate lentils, chewing gum, soft caramel and others.
Soft Panning Process incorporates the addition of powder in the elaboration recipe, which can be cristal sugar, Icing Sugar, coaster sugar or other powder such as Flours.
On each cycle, the elaboration formula is repeated, which involves liquid spraying, distribution time and powder dosing.
Chocolate Panning is achieved applying chocolate on tumbling centers. These layers are solidified using cold air.
Chocolates, compounds or others fat based products like yoghurt can be applied as well. Normally shining and sealing agents are applied to give a better apearance and shelf life.
The Chocolate Molding Process occurs when dosing liquid chocolate on molds, which is afterwards cooled and demolded, making solid bars, solid bombons or filled bombons.
The Liquid Chocolate covers the mold's cavity completely and take the cavity's shape producing all kind of shapes.
To keep chocolate in liquid state during dosing process, the complete dosing system, which considers from the chocolate pump up to the return of the chocolate to the tank, the chocolate must stay warm at a predetermined temperature: this condition is attained by using hot water jacketed circuits.
The Chocolate Depositing Process occurs when pouring liquid chocolate on a conveyor belt, which afterwards is cooled in a Cooling Tunnel and demolded, with the help of a Scrapper at the end of the belt.
The belt has a Rising System which together with a Dosing Stop System and Suck-back help obtaining the requiered conditions of shape and weight of the Chocolate Chip.
To keep the Chocolate in its Liquid State during the Dosing Process, the complete Dosing System, which considers from the Chocolate Pump to the Chocolate Return to the Tank, must be at a determined hot temperature: This condition is achieved using hot water jacketed circuits.
We design and manufacture specialized equipment including: automatic chocolate molding lines, automatic panning systems for hard panning, soft panning and chocolate panning.