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Galzing of chocolate panned goods
A chocolate-coated candy has a dull surface right after the chocolate coating phase. Panned chocolate goods must show a glossy surface. A specific glaze is chosen and applied under controlled conditions.


The core is generally a panned chocolate sweet. Glazing can also be applied to flat surface, although in this case, a glossy surface is rather obtained by the proper of the chocolate mass prior to moulding,


Ingredients for glazing differ in types and purposes:
  • water-based, sugar and hydrocolloid concentrated solutions: the purpose is to ‘seal’ the surface to prevent fat migration, harden the surface, offer a smooth surface to the final glazing application,,
  • alcohol-based solution of resins, essentially shellac resin: the purpose is to ‘finish’ the surface to prevent water migration from the outside to the chocolate layer, thus avoid sticking, reduce the friction, definitely enhance the gloss,
  • combination of both above solutions may exist in one form, for some product or for convenience; an alternative to alcohol exists as well. But these options do not yet achieve the same level of shine.


The glazing sequences run as follows:
  1. loading the chocolate-panned cores into a clean pan, rotating
  2. addition of a small quantity of glazing agent, + 0.1 to 0.3,
  3. drying with dry and dehumidified air,
  4. repeat above operation 1 or 2 times,
  5. stop the rotation, and jog (start and stop after 3 seconds, 3 times) ,
  6. unload.,

Coating system

The operation occurs in a rotary pan. The pan is identical to the chocolate coating pan. It has baffles to enhance the rotation.
The pan has to be thoroughly cleaned prior to glazing. Traces of fresh chocolate tends to prevent a proper glazing, just as does any trace of dust, sugar, etc. The pan needs to be dedicated to this operation: traces of glazed chocolate does not hinder glazing.
Summary :
  • pan and baffles design,
  • glazing agent addition rate and sequence,
  • tumbler rotation speed.
  • cooling air quality.

Key features

Chocolate galzing is a rather simple operation for great benefits:
  • an attractive product,
  • a non sticky and shelf stable product,
  • an easy operation if properly controlled.
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Chocolate coated almonds with a glaze finish
Glazing process diagram
Coating pan, courtesy of BCH
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