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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.
 

Base

Cores are typically hard or soft, chewy centers.

Ingredients

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

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

Process

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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