Panning

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Panning is the process of placing centers in a rotating drum to build even layers of chocolate or sugar on them. There are three general types of panning—soft-sugar panning, used to coat jellybeans; hard-sugar panning, to make jawbreakers and Jordan almonds; and chocolate panning, for chocolate-covered nuts and dried fruit. On a dollar-per-hour return basis, most artisan confectioners would find neither soft- nor hard-sugar panning economically viable options; so only chocolate panning will be considered here.