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Soft panned dragee
Soft-coated dragee results form the coating of a center with successive layers of a sugar syrup and sugar powder. Ingredients and methods vary depending on the capacity and purpose.


Cores are typically hard or soft, chewy centers.


The sugar syrup is prepared with:
  • sugar,
  • water,
  • glucose syrup.

Glucose brings stickiness, helps in film forming, delays and controls the sugar crystalization.


The sequences run as follows:
  1. wetting of the center with the syrup, dispersion
  2. application of sugar powder
  3. time is left for the powder to disperse; progrssively, the moisture reappears on the surface of the center
  4. 1 or 2 extra additions of powder are made to fully dry the center
  5. operation 1 to 4 is repeated 2 to 5 times depending on the final size and weight increase required
It is a batch operation.
The centers have to be stored for 12 hours to stabilize the centers and finalize the crystalization.

Coating system

The operation occurs in a rotating pan . The sugar powder consists in fine sugar and icing sugar.

Key features

The soft coating process differs from the hard coating process:
  • the process is quicker - 20 minutes to 1 hour
  • the shell is softer to the bite
  • the residual moisture is eigher 4 - 5%
  • the surface is rougher
Optionally, the center can receive a finish:
  • a hard coated layer to offer a different texture
  • a final shine by applying a special glaze.
Soft coated dragee candy
Soft panning diagram
Coating pan
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