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