Problem classification

solve pan manufacturing

Frédéric Menguy help you solve chocolate and sugar pan manufacturing matters

Thanks to experience acquired in industrial fields, mainly in the sugar and confectionary sector, Frédéric Menguy has developed perfect knowledge in the panning process. If you are an industrial confectioner or an artisan chocolate maker, Frédéric Menguy helps you solve manufacturing problems which you have. To begin, it is interesting to classify these problems as below.

Classification of most frequent difficulties :

Disturbed results due to emergence of a new problem
Example in chocolate panning :
  • A surface defect (shine defect, loss of colour, roughness, insufficient polishing, little particles stuck to the surface, varnish cracking…)
  • Structure defect (crushing of centres, deformation of chocolate layers…)
  • Organoleptic defect (flavour defect, interfering flavour due to the use of natural colouring, loss of crunchiness of the hazelnut of the almond inside,…)

 

Example in sugar panning :
  • Surface defect (marbling, loss of colour, spot emergence and shine defect)
  • Structure defect (cracking on the sugar layers, breakage due to fragility – this fragility can provoque other defects
  • Organoleptic defect (softening of dried fruits inside, not enough flavour, interfering flavour, texture too hard, insufficient crunchiness…)
Disturbed results due to change in work organization
Examples in chocolate and sugar panning :
  • Move or company takeover
  • Knowledge loss due to retirement
  • Equipment change
High production cost
  • Waste rate too high (a lot of twinning or grouping, too much chocolate waste,…) – frequent phenomena observed in chocolate panning of large and flat centres like corn flakes or small soft interiors like sultanas.
  • Increase of the cost of raw material leading to a change of recipe
  • Operation procedures can generate defects and downtime.
Need to anticipate marketing strategies and new legislation
Examples :
  • Titanium dioxide is currently undergoing bad press in particular in Northern Europe, so using other additives or process is advised.
  • Colouring food are in high demand as the confectioner can use them without mention on the label as colour additives. But they are not always easy to use in sugar and chocolate panning.

Example of chocolate polishing

Whether in large automatic pans (250 kg to 3 tons) or in small manual pans (15 to 20 kg), here are the main problems encountered during the chocolate polishing phase, operation to polish (or glaze) chocolate dragées to protect them from humidity and marking due to manipulation :

  • Emergence of marks or cut grooves during the first phase of application of water solution.
  • Emergence of stains and dark spots during the first phase of water solution
  • No increasing shine
  • Loss of shine on products that had started shinning
  • Emergence of spots after allying the second solution (alcoholic solution)
  • Block creation of chocolate dragées during the stabilization or packaging phase
  • Loss of shine during packaging

Have the fundamental
reactions understood

The best approach to solve this type of problem will first be to have the confectioner understand what is happening at a molecular level when the product starts shining and explain the physical-chemical phenomena present during the chocolate polishing.

 

The principles of this approach are summarized on
Technical solutions in pan coating

Do you have a problem with sugar or chocolate panning ?