Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

artiesel

Large-scale Chocolate panning

Recommended Posts

Posted (edited)

Has anyone ever performed chocolate panning in a large industrial machine and used a single vessel for the panning AND the polishing steps?  The place i work has only one drum and I'd like to make use of it without purchasing a second drum.

 

Any advice would be appreciated!

 

 


Edited by artiesel Misspelled a word (log)

Share this post


Link to post
Share on other sites
1 hour ago, artiesel said:

Has anyone ever performed chocolate panning in a large industrial machine and used a single vessel for the panning AND the polishing steps?  The place i work has only one drum and I'd like to make use of it without purchasing a second drum.

 

Any advice would be appreciated!

 

 

 

Are you thinking that you won't take the product out between coating and polishing steps - or that you just want to use one pan for both functions? Is it a ribbed or non ribbed pan?

Share this post


Link to post
Share on other sites

I wish to use the same pan for both steps without taking the product out.

 

I'm not certain what you mean by a ribbed pan.

 

Share this post


Link to post
Share on other sites

Well - you'll get much better results if you remove the product from the pan and put it in rather flat pans overnight to cystallize before returning it to the pan to apply the polish and shellac. 

 

A ribbed pan is like this one - ribbed pan. It works best for the polishing part. But you can use a ribbed pan for both coating and polishing without too much trouble.

Share this post


Link to post
Share on other sites

The pan that we have is NOT a ribbed pan.  

 

So the best results are obtained by allowing the product to fully crystallize prior to coating and polishing...

So if you coat and polish after all the chocolate has been added will the results be terrible?

Share this post


Link to post
Share on other sites
8 minutes ago, artiesel said:

The pan that we have is NOT a ribbed pan.  

 

So the best results are obtained by allowing the product to fully crystallize prior to coating and polishing...

So if you coat and polish after all the chocolate has been added will the results be terrible?

If you mean if you coat and polish before allowing the product to completely dry? Yes the results will not be as good as if you allow it to dry.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Miriam G
      Hello everyone,
      I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale.  The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control.  Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
       
      Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds?  I'd have full access to fridges, freezers, etc...
       
      Thanks in advance for any help or experiences you can share!
      Miriam
    • By artiesel
      Has anyone ever worked with or made buttercream candies? 
       
      As far as I can tell they appear to be simply fondant sugar with the addition of butter.  
       
      Any help would be appreciated.  Thanks
    • By david.upchurch
      Hello All,
      I am researching colorants for cacao butter with an eye toward  'natural' vegetal derived colorants. 
      My local packaging inspector ( California ) has required me to list ALL FDA approved artificial dyes and pigments, FD&C, Lakes, on my labels.  These are equivalent to EU approved artificial colors as E102 to E143, as I understand it. 
      Is anyone else tackling this issue?  Per labeling, this is a substantial amount of information as one multi-hued collection can have 6+ colors.  Other chocolatiers I have noticed use blanket statements such as 'FDA approved colors' or 'Cocoa Butter with Colors'. 
      I am hearing hints that the EU may impose stricter regulations on artificial colors.  Some of these, Lakes for instance, seem very dodgy as they are based on metal (Aluminum) salts to disperse the dyes. 
       
      Pur is one company that I have found that produces colorants from natural sources on an industrial scale.  Their cacao butters include other additives so I am really interested in how well they spray and perform.  Anyone have experience using these?
      Shelf life, color fastness, flavors in the colorants, all these are points of interest. 
      Thank very much.
    • By artiesel
      I work at a small business with about 25 employees where we make chocolates, popcorn and caramels.  In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility.
       
      Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC),  and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria.
       
      Does anyone have any experience with food safety testing in chocolate plants??  If so, is there anything else that you think we need to be testing for?
    • By artiesel
      Does anyone know of a natural alternative to using potassium sorbate as a marshmallow preservative???
       
      Would citric acid or sorbitol suffice???
  • Recently Browsing   0 members

    No registered users viewing this page.

×