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Panning operation

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
Assorted chocolate panned nuts and dried fruits are the items produced in this operation. Because these centers have different weights, the potential output varies according to which centers are being produced. An average nut weight is used for the calculation below. In this scenario, two machines are operated simultaneously on a daily basis to engross centers and also to polish and glaze the centers that were engrossed the day prior. Each day of this operation sees 113.4 kilograms/250 pounds of centers engrossed in each of the pans, and the same quantity of centers are polished and glazed in each.

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