Peter Greweling, Culinary Institute of America

Panning

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The process of building up layers on centers by tumbling the centers in revolving pans. The layers may consist of chocolate or sugar, depending on the type of panning.

© 2007 All rights reserved. Published by Wiley.