Hard Sugar Panning

Walter Vink
2007
Panned Confections
Workshop

HARD PANNING
Hard Sugar Coated
Jaw breakers, Lentils, Chewing
gum,Jordan almonds, Fruit chews.

Hot Panned
Boston baked beans, French burned
peanuts, Sweet-n-crunchy nuts, Honey
roasted nuts.
2007 Panned Confections Workshop

HARD PANNING
Applying the correct amount
Of the correct material
At the correct time

2007 Panned Confections Workshop

HARD PANNING
Hard panning involves all five senses
Visual appearance
Sound of the product tumbling
The smell of the center coating
Feel of the product as it dries
Taste (smoothness) on the tongue

2007 Panned Confections Workshop

SUGAR PANNING
FUNCTION OF INGREDIENTS
SUCROSE
Forms the shell
Crystallizes easily
Forms very fine crystals
Forms a very strong coat
Protects the center

2007 Panned Confections Workshop

SUGAR PANNING
FUNCTION OF INGREDIENTS
CORN SYRUP
Provides flexibility and strength during
the early stages of coating

2007 Panned Confections Workshop

SUGAR PANNING
FUNCTION OF INGREDIENTS
FILM FORMERS
Provide a barrier between the center
and the coat
Prevents transfer of oils and moisture
between center and coat.
Provides a base to which the coat can
adhere

2007 Panned Confections Workshop

SUGAR PANNING
FUNCTION OF INGREDIENTS
FILM FORMERS contd.
Gum Arabic
Dextrins
Starch
Gelatin

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups

Coating Ability
Syrup composition
Syrup temperature
Adhesive properties
Ability to crystallize and dry

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
COATING ABILITY
Must be able to flow and coat the
centers uniformly

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
SYRUP COMPOSITION
Sealing or Gumming syrups contain a film
former such as Gum Arabic or dextrin
(10%-30%) to form the base for coating
and the barrier to prevent moisture or oil
migration

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
ENGROSSING SYRUPS
68-75% solids, to promote faster
crystallization and weight build-up.
May contain 1-5% corn syrup or film
former to build coating strength and
flexibility.
Produce a moderately smooth coat.

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
SMOOTHING SYRUP
67% OR LESS SOLIDS TO PROMOTE
FINE CRYSTALS
Solids are reduced at the end of the
process to obtain a super smooth finish

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
SYRUP TEMPERATURE
Must be low enough to prevent
softening or melting of the centers.
Sealing syrups are added at room
temperature
Engrossing syrups can be slightly
above room temperature
Smoothing syrups are room temp.
2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
ADHESIVE PROPERTIES
The adhesive nature of the syrup is low
after charging but increases
dramatically as drying and
crystallization begin.
The product becomes extremely sticky.

2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups

DONT
PANIC !!!
2007 Panned Confections Workshop

SUGAR PANNING
Properties of Syrups
ADHESIVE PROPERTIES Contd.
At maximum adhesiveness, air is
applied to promote drying and end the
stickyness.
A small amount of powder may also be
added if the product sticks to the pan.
If powder is needed, subsequent
charges should be reduced in volume.
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
In order to achieve proper drying, two
key factors, each governed by their
own scientific principles must be
considered:
A. Air flow
B. Crystallization
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
AIR FLOW
Volume of air
Direction of the air
Temperature of the air
Relative humidity of the air

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Volume of air
Must be sufficient to maintain product
bed temperature
Sufficient to remove the moisture from
the pan
Maintain the desired humidity gradient
between the product and the air in the
pan
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
DIRECTION OF THE AIR:
Must contact the product bed
Process is slower when air contacts
only the product bed surface.
Process is faster and more efficient
when the air flow is through the product
bed.

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 1

AIR FLOW THROUGH THE BED

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 2.

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
AIR TEMPERATURE Key factors:
The type of center to be coated.
Prevent melting or softening.

The type of coating syrup

Dextrose and polyhydric alcohols have significant
latent heat to be removed.

The degree of smoothness desired

High Temp for fast build-up, lower Temp. for
maximum smoothness.
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
RELATIVE HUMIDITY OF THE AIR
What is it?
How is it determined?
How does it affect the
process?

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Relative Humidity
Air is a mixture of gasses
including water vapor. The total
pressure of air is the sum of all of the
partial pressures of these gasses.

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Relative Humidity Contd.
Air will hold a maximum of amount of
water at any given temperature. This
amount is called the saturated vapor
pressure of water in air at the given
temperature. This amount is
expressed in mm Hg at Temp in C
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Relative Humidity Contd.
Air usually holds less than the
saturated amount of water.
Relative humidity is defined as the
ratio of the actual vapor pressure to
the saturated vapor pressure at
temperature T.
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Relative Humidity Contd.
Equation I.:
RH = Actual vapor pressure of water at T
Saturated vapor pressure of water at T

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
% Relative humidity
Equation II.:
% RH = Relative humidity X 100

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
How does this relate to drying?
All materials which involve water have
a water vapor partial pressure. This
is expressed as Water Activity (AW)
or if a percent, Equilibrium relative
humidity (ERH).
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Determining AW or ERH.
These can be calculated using
RAOULTS LAW (Eq.III.):
AW of a solution =

mole fraction of water______

the mole fract. + the mole fract.
of water
of solute

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
CRYSTALLIZATION:
The main factors which control the
size and shape of sugar crystals are:
* Syrup viscosity,
* Syrup solids content
* Speed of drying,
* Condition of the bed,
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
CRYSTALLIZATION Contd.
Factors:
Syrup solids content and
viscosity will be covered under
processing.

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
CRYSTALLIZATION

Contd.

The two main causes of rough

surfaces are:
Drying too fast !
Drying too slow !
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Crystallization Contd.
Drying too fast:
Promotes the growth of large
irregular twin crystals.
Results in a rough surface
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 3

TYPE 1. TWIN SUGAR CRYSTAL

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 4

TYPE 2 TWIN SUGAR CRYSTAL

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 5

TYPE 3 TWIN SUGAR CRYSTAL

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Figure 6.

CONGLOMERATE SUGAR CRYSTAL

2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Crystallization Contd.
Drying too slow:
Charge can dissolve the previous
coat causing supersaturation and the
growth of large irregular twin
crystals.
Wet product can pick material from
the pan surface which dries in a
rough surface.
2007 Panned Confections Workshop

THE SCIENCE OF HARD SUGAR

PANNING
Considerations for Sugar Free Panning
The same principles of proper air
flow and crystallization apply.
The increased latent heat must be
removed.

2007 Panned Confections Workshop

1. Gumming

3. Smoothed

2. Engrossing

4. Color Coat

2007 Panned Confections Workshop

Gumming
Sealant layer between center and shell
Holds fats inside,
prevents formation
of spotted surface
or pealing.
Fills in a rough
surfaced center
Improved Adhesion
Improved Flexibility
(reduced chipping)
2007 Panned Confections Workshop

Gumming Ingredients

Gum Arabic
Gelatin
Dextrin (from corn or tapioca)
Low DE Maltodextrin
Film Forming Starches

Dry with starch or powdered sugar

Opportunity for addition of flavor, acid, or
salt
Drying step prior to further coating?
2007 Panned Confections Workshop

Engrossing
A liquid sugar solution is applied to the surface of a center. The
water is then evaporated from the liquid allowing the sugar to
form crystallized layers. Application of 40-60 layers is common.
Products such as large jawbreakers can receive over 300 layers.

1. Coat
2. Dry
3. Repeat

2007 Panned Confections Workshop

Engrossing Syrup Preparation

Sugar Syrup Preparation - no crystals

Sucrose Syrup Solids
67% to 72% solids typical for engrossing
75%-77% for larger centers

Syrup Temperature
Hotter syrup has lower viscosity and dries
quicker
Not too hot do not want evaporation or
inversion
Typical temperatures 85F to 150F

Viscosity less than 200 centipoise

2007 Panned Confections Workshop

Optional Engrossing Steps

Titanium Dioxide to Provide White Color
Added to all layers or just last few coats

Dry Dosing with Powdered Sugar

Speeds process, but impacts quality

Addition of 0.5% to 1% Gum Ingredient

Corn syrup, dextrin, maltodextrin, or gelatin for
added flexibility
Gum arabic can be added for hardness

2007 Panned Confections Workshop

Smoothing
Similar to engrossing, but
with lower syrup solids.
The extra moisture insures
uniform syrup coverage.
As the syrup dries, the low
points get filled in.
A smooth surface is critical
before applying colored
layers. Any bumps or dips
will result in varied color
intensity.
2007 Panned Confections Workshop

COLOR COAT
Color syrups solutions
similar to smoothing syrup,
but with the addition of color
dyes and lakes.
Dyes produce brighter
colors, but the water soluble
dyes tend to bleed, melting
in your hand.
Insoluble lake colors do not
produce the same brilliance
as dyes, but they do not
bleed.
2007 Panned Confections Workshop