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Sugar-coated pralines
 
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Product

A praline is a coated nut which is coloured nut showing a bumpy or orange-peel surface.

Base

The core is a nut, generally a peanut or an almond.The coating dramatically increases the size of the nut.

Ingredients

The ingredient list used in the application is fairly short:
  • Caster sugar;
  • Glucose syrup optionally, to control the crystallisation of a syrup;
  • A colour, typically red.

Process

First, a highly concentrated sugar syrup is prepared:
  • Pour a small quantity of water in a boiling pan;
  • Add a large quantity of caster sugar in the pan,
    The relative proportion are 10/90;
  • Bring to a boiling point,
    Boil until the required sugar concentration is achieved but without burning;
  • Keep the prepared syrup lightly boiling,
    The quantity is prepared to match a coating operation.
A coloured syrup is prepared separately in the same way but using a lighter sugar concentration.
The coating operation itself runs as follows.
  1. Pour the nuts in a rotating pan;
  2. Pour a ladle of sugar syrup onto the nuts;
  3. Wait for the syrup to disperse and quickly crystallise on the nuts,
    Water evaporates under the heat and a ventilation,
    This is the quick crystallisation of the sugar which progressively causes the bumps on the surface;
  4. Repeat operation 2 and 3 until the desired size is achieved.
  5. Complete the coating with the addition of the coloured sugar syrup.
It is always a batch operation.
After coating, the product is simply cooled and packed.

Coating system

The successive liquid and powder applications occur in a batch coating pan equipped with an air fan.
Syrup additions are usually made manually to keep the process flexible.
The limited quantities, the high concentration of the syrup, the final addition of colours which may differ make it difficult to mechanise the process.

Key features

The process displays critical factors to control:
  • Sugar concentration;
  • Timely additions of the syrup and ventilation to ensure drying of the sugar layer without generating dust;
  • Controlled rotation to prevent breakage.
 
 
The pralines must show and appealing shape and colour.
 
A simple but laborious process.
 
Coating pan - traditionally made of copper to improve heat transfer..
 
 
 
 
 
 
 
 
 
 
   
 
 
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