APPLICATION LAB
IN OUR APPLICATION LAB,
WE WILL GIVE YOU
IN OUR
APPLICATION LAB,
WE WILL GIVE YOU
IMPLEMENTATION OF INGREDIENTS
IN OUR APPLICATION LAB
Ingredient manufacturer
carry-out validation tests of your ingredients for panned-candy manufacturing
IMPLEMEN-
-TATION OF INGREDIENTS
IN OUR
APPLICATION LAB
Ingredient manufacturer
carry-out validation tests of your ingredients for panned-candy manufacturing
To develop new ingredients for the industrial or artisanal candy manufacturing, you will need to outsource part of the testing, particularly those concerning panned products.
In 2021, Frédéric Menguy created an AP-LAB dedicated to panned confectionery. Now available onsite :
- 5 pans with capacity of 5 to 30 kg
- Various air handling units able to supply the needed airflow, temperature and hygrometry
- High power gas ramp for panned-caramelized-candy
- Additional equipment needed for ingredient implementation
- Separate work room
To develop new ingredients for the industrial or artisanal candy manufacturing, you will need to outsource part of the testing, particularly those concerning panned products.
In 2021, Frédéric Menguy created an AP-LAB dedicated to panned confectionery. Now available onsite :
- 5 pans with capacity of 5 to 30 kg
- Various air handling units able to supply the needed airflow, temperature and hygrometry
- High power gas ramp for panned-caramelized-candy
- Additional equipment needed for ingredient implementation
- Separate work room
Frédéric Menguy offers several solutions in order to validate ingredients for chocolate and sugar panned confectionery :
- Ingredient implementation to substitute a raw material on an existing candy
- New product development your ingredient included
- Comparison with a product from a competitor. Panning tests can be conducted in perfect identical air-conditions (airflow, temperature, and hygrometry)
Frédéric Menguy offers several solutions in order to validate ingredients for chocolate and sugar panned confectionery :
- Ingredient implementation to substitute a raw material on an existing candy
- New product development your ingredient included
- Comparison with a product from a competitor. Panning tests can be conducted in perfect identical air-conditions (airflow, temperature, and hygrometry)
What ingredients can be tested ?
Thanks to his experience acquired in industrial confectionery production, Frédéric Menguy will enable you to validate ingredients used in sugar and chocolate dragees :
Ingredients used as interiors
of panned products :
- Dried fruits, candied fruits or macerated fruits.
- Chocolate centres (egg or lentil shape, etc.)
- Extruded cereals centres
- Mogul centres
- Other centres: nougatine, chewy candy, gummies that may contain additives with high added value such as certain flavours or CBD (Cannabidiol).
Added ingredient
in the panned layer :
- Food colouring or foodstuff, flavours
- Arabic gum, starches, maltodextrins, glucose syrups
- Raw sugar or honey
- Vegetable or dairy proteins, yogurt powder…
- Polishing agents
- CBD (Cannabidiol)
Ingredients used as interiors
of panned products :
- Dried fruits, candied fruits or macerated fruits.
- Chocolate centres (egg or lentil shape, etc.)
- Extruded cereals centres
- Mogul centres
- Other centres: nougatine, chewy candy, gummies that may contain additives with high added value such as certain flavours or CBD (Cannabidiol).
Added ingredient
in the panned layer :
- Food colouring or foodstuff, flavours
- Arabic gum, starches, maltodextrins, glucose syrups
- Raw sugar or honey
- Vegetable or dairy proteins, yogurt powder…
- Polishing agents
- CBD (Cannabidiol)
Do you need advice or information ?
Ingredient manufacturer
make your own panned chocolate,
sugar or other prototype design-development
When launching new ingredients, your R&D team needs to test the ingredients by making prototypes, to test alternatives of raw materials and/or parameters. Our APP-LAB is equipped to elaborate these prototypes of dragees. It is equipped with 5 pans of capacity 5 to 30 kg and air handling units necessary for sugar and chocolate panning.
Please note that the elaboration of these confectionery prototypes can be associated to a theoretical and practical training of your team.
When launching new ingredients, your R&D team needs to test the ingredients by making prototypes, to test alternatives of raw materials and/or parameters. Our APP-LAB is equipped to elaborate these prototypes of dragees. It is equipped with 5 pans of capacity 5 to 30 kg and air handling units necessary for sugar and chocolate panning.
Please note that the elaboration of these confectionery prototypes can be associated to a theoretical and practical training of your team.
Ingredient manufacturer
make your own samples
of chocolate or sugar dragees
As an ingredient manufacturer for panned candy, you will need to make your own samples in order to promote your products.
Our Application Laboratory can make those samples of chocolate or sugar dragees to show potential customers or prospects at Trade-Shows.
Here are the types of confectionery samples we can make for you :
- Sample of chocolate dragees (interiors such as dried fruit, cereal ball, panned chocolate raisins)
- Sample of sugar dragees (interiors type dried fruit, lentils chocolate panned with sugar)
- Sample of sugar-free dragees (maltitol, isomalt, xylitol coating, etc.)
- Sample of combined chocolate-sugar dragees (double coating “Viennoise” type)
- Sample of panned caramelized dried fruits
Different finishings are possible: powdery, varnished, speckled, marbled, etc.
Here are the types of confectionery samples we can make for you :
- Sample of chocolate dragees (interiors such as dried fruit, cereal ball, panned chocolate raisins)
- Sample of sugar dragees (interiors type dried fruit, lentils chocolate panned with sugar)
- Sample of sugar-free dragees (maltitol, isomalt, xylitol coating, etc.)
- Sample of combined chocolate-sugar dragees (double coating “Viennoise” type)
- Sample of panned caramelized dried fruits
Different finishings are possible: powdery, varnished, speckled, marbled, etc.
Do you need advice or information ?
Training
IN OUR APPLICATION LAB
Industrial confectioner
do you want to train
your teams ?
Training
IN OUR
APPLICATION LAB
Industrial confectioner
do you want
to train your teams ?
FMDE is a professional training organization dedicated to confectioners and directed by Frédéric Menguy. It offers training adapted to your profession in different formats.
Individual confectioner training in our App-Lab :
- Staff trained: from 1 to 3 participants
- All operations of sugar, sugar-free or chocolate panning can be addressed
- Tailor-made program
- Confidentiality assured
FMDE is a professional training organization dedicated to confectioners and directed by Frédéric Menguy. It offers training adapted to your profession in different formats.
Individual confectioner training in our App-Lab :
- Staff trained: from 1 to 3 participants
- All operations of sugar, sugar-free or chocolate panning can be addressed
- Tailor-made program
- Confidentiality assured
In-company training : carried out in your facilities
Open training : chocolate and sugar panning
FMDE obtained the French Certification QUALIOPI
in November 2021.
In-company training :
carried out in your facilities
Open training :
chocolate and sugar panning
FMDE obtained the French Certification QUALIOPI in November 2021.
Artisan chocolatier
do you want to train
yourself or a collaborator ?
FMDE is a professional training organization dedicated to chocolatiers. He has been carrying out artisan chocolatier trainings since 2014 and has acquired a solid reputation within the profession. Since 2021, it has been offering personalized individual training to artisan chocolatiers in its new Application Laboratory specializing in panned confectioneries (panned chocolate dragees and panned sugar or sugar-free candies).
To create new ranges or improve their know-how, artisan chocolatiers will be able to follow individual training including all operations related to panning :
- Pre-coating (preparation of interiors)
- Chocolate coating and chocolate polishing
- Sugar pan coating (with air: hard panning or without air: soft panning)
To create new ranges or improve their know-how, artisan chocolatiers will be able to follow individual training including all operations related to panning :
- Pre-coating (preparation of interiors)
- Chocolate coating and chocolate polishing
- Sugar pan coating (with air: hard panning or without air: soft panning)
Ingredient manufacturer
do you want to train your R&D team ?
In order to be able to test your ingredients or provide your customers with samples to showcase, you can now quickly train your technicians in panning technology. FMDE, a professional training organization led by Frédéric Menguy, has been offering courses dedicated to ingredients manufacturers for confectionery for many years. Since 2021, it provides you with an Application Laboratory specialized in panned products.
Your staff can benefit from personalized individual training that will allow them to quickly acquire the basics of panning and techniques implementation of your ingredients.
In order to be able to test your ingredients or provide your customers with samples to showcase, you can now quickly train your technicians in panning technology. FMDE, a professional training organization led by Frédéric Menguy, has been offering courses dedicated to ingredients manufacturers for confectionery for many years. Since 2021, it provides you with an Application Laboratory specialized in panned products.
Your staff can benefit from personalized individual training that will allow them to quickly acquire the basics of panning and techniques implementation of your ingredients.
Do you need advice or information ?
Produce
in our laboratoire lab
Confectioner
do you need to solve problems with the production
of panned confectionery ?
Expert in confectionery specialized in the field of sugar and chocolate panning, Frédéric Menguy has been helping you to solve production problems of your sugar and chocolate panned products for many years. Since 2021, he has an Application Laboratory available specially dedicated to panned confectionery.
This lab can help you to solve production problems in panning confectionery. Now available onsite :
- 5 pans with capacity of 5 to 30 kg
- Various air handling units able to supply the needed airflow, temperature and hygrometry
- High power gas ramp for panned-caramelized-candy
- Additional equipment needed for ingredient implementation
- Separate work room away from noise and dust
Example of solving production problems
on panned confectionery :
- Product mechanical strength improvement
- Colors and gloss improvement
- Titanium dioxide substitution or whiteness enhancement
- See also our case studies section
Produce
in our
laboratoire lab
Confectioner
do you need to solve problems with the production of panned confectionery ?
Expert in confectionery specialized in the field of sugar and chocolate panning, Frédéric Menguy has been helping you to solve production problems of your sugar and chocolate panned products for many years. Since 2021, he has an Application Laboratory available specially dedicated to panned confectionery.
This lab can help you to solve production problems in panning confectionery. Now available onsite :
- 5 pans with capacity of 5 to 30 kg
- Various air handling units able to supply the needed airflow, temperature and hygrometry
- High power gas ramp for panned-caramelized-candy
- Additional equipment needed for ingredient implementation
- Separate work room away from noise and dust
Example of solving production problems
on panned confectionery :
- Product mechanical strength improvement
- Colors and gloss improvement
- Titanium dioxide substitution or whiteness enhancement
- See also our case studies section
Confectioner
do you want to create
panned confectionery ?
We provide our Application Laboratory to allow you to create new confectionery :
- Manufacture of centres such as chewy candy, fruit paste, chocolate candies in collaboration with our partners
- Sugar or sugar-free panning
- Hard panning (with air) or soft panning (without air)
- Chocolate pan coating
Our multiple skills combined with those of our partners allow us to create and produce new confectionery in perfect harmony with the market and new consumer demands: organic market, clean label, sugar-free, etc.
We provide our Application Laboratory to allow you to create new confectionery :
- Manufacture of centres such as chewy candy, fruit paste, chocolate candies in collaboration with our partners
- Sugar or sugar-free panning
- Hard panning (with air) or soft panning (without air)
- Chocolate pan coating
Our multiple skills combined with those of our partners allow us to create and produce new confectionery in perfect harmony with the market and new consumer demands: organic market, clean label, sugar-free, etc.
Confectioner
do you want to manufacture pre-series
to test the market before investing?
Our Application Laboratory allows us to produce pre-series of panned confectionery, for quantities between 200 and 300 kg/day depending on the product. In order to test the market before investing in equipment, our production of panned confectionery small series can allow you to have the necessary quantity very quickly and thus minimize the risks of product start-up.
The manufacture of pre-series confectionery can also allow you to validate choices of your future packaging equipment.
Our Application Laboratory allows us to produce pre-series of panned confectionery, for quantities between 200 and 300 kg/day depending on the product. In order to test the market before investing in equipment, our production of panned confectionery small series can allow you to have the necessary quantity very quickly and thus minimize the risks of product start-up.
The manufacture of pre-series confectionery can also allow you to validate choices of your future packaging equipment.
Do you need advice or information ?
EQUIPMENT TESTING
in our laboratoire lab
Consulting and demonstration
for creating chocolate panning workshop
Expert in confectionery specialized in the field of sugar and chocolate panning, Frédéric Menguy has been helping confectioners
for many years in their creating process of chocolate panning workshop.
Since 2021, our Application Laboratory allows us to carry out tests and demonstrations of panning equipment to help confectioners choose their chocolate panning equipment.
This Application Laboratory consists of :
- Equipment and pans with capacity of 5 to 30 kg
- Process air handling units
- A digitally equipped work room in which we can show and comment the different solutions available for investing in panning equipment or creating chocolate and sugar panning workshop
Frédéric Menguy considers that the treatment of blown air in pans is the most important factor in panning. It is for this reason that he focuses on air handling systems in his presentations.
EQUIPMENT TESTING
in our
laboratoire lab
Consulting and demonstration
for creating chocolate panning workshop
Expert in confectionery specialized in the field of sugar and chocolate panning, Frédéric Menguy has been helping confectioners for many years in their creating process of chocolate panning workshop.
Since 2021, our Application Laboratory allows us to carry out tests and demonstrations of panning equipment to help confectioners choose their chocolate panning equipment.
This Application Laboratory consists of :
- Equipment and pans with capacity of 5 to 30 kg
- Process air handling units
- A digitally equipped work room in which we can show and comment the different solutions available for investing in panning equipment or creating chocolate and sugar panning workshop
Frédéric Menguy considers that the treatment of blown air in pans is the most important factor in panning. It is for this reason that he focuses on air handling systems in his presentations.
Showroom
Exhibition panning equipment
We can use our Laboratory to exhibit equipment provided by our partners network.