You would like to create a new workshop or improve existing panning equipment. Frédéric Menguy can share his experience in chocolate or sugar panning. To avoid the purchase of equipment unsuited to your project, he can help you structure your approach by helping you choose the process which is best adapted to the type of products that you wish manufacture. He then calculates the size of equipment needed and makes the provisional budget.
Firstly, Frédéric Menguy suggest classifying your products into one of the categories below :
(traditional almond dragées)
(chocolate centre dragées, chewing candy centre dragées)
(dried fruit with chocolate coating) with polished or powdered finishing
(cereal balls, fruit jelly…) with polished or powdered finishing
(Viennoise, M&M’s type…)
Secondly according to the products to make, we choose the best adapted ageing room and packaging.
The pan is only one element of the panning workshop. Even if you have invested in an automatic pan with integrated equipment, you must plan for example ageing room for products in progress or finished products. This aspect is too often neglected by pan suppliers.
The most economical solution is to buy a second-hand pan which will be completed according to the products made.
So, the panning equipment needed is composed of several elements which must be defined and sized :
Once again, Frédéric Menguy can help you optimize investments so that you can build a coherent project adapted to your needs and constraints.
Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.