APPLICATION
Protecting chocolate panned goods with a glaze
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.
BASE
Core products
The core is a panned chocolate sweet.
RECIPE
Ingredients
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.
PROCESS
How does it work?
The operation consists in pourring a minute amount of the glaze, disperse it and remove the solvent. It occurs in a rotary pan. 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. Conversely, traces of glazed chocolate does not hinder glazing.
1.
Pouring of the chocolate items
2.
Dribbling of the ingredient
3.
Dispersion by rotation and friction
4.
Setting by drying
PROCESS
Coating system
The pan is identical to the chocolate coating pan. It has baffles to enhance the rotation and tumbling
PROCESS
Coating system
Rotating coating pan
PRODUCT EVALUATION
How do you measure your success?
Key quality features
Chocolate glazing is a rather simple operation with great benefits:
Surface aspect
The surface must be even and void of dull parts
Product integrity
No traces of chocolate should smear the items by shear or melting
Stability
The glazed aspect remains intact until the consumption
Key quality parameters
There are specific factors to control
Ingredient
The ingredient is chosen depending on the chocolate item and production contraints. The dosage is precise to avoid discrepancies in processing or on the product
Design
The pan shape and baffle design handle the product without damages
Operation
Air moisture and temperature affect the result