APPLICATION Application of a preservative on a fresh product Fresh products have a limited shelf life. Keeping their native quality while extending the sell-by date is a challenge. Recent advances offer a sensible solution to the consumer trend toward natural...
APPLICATION Panning of a confectionery centre with a hard sugar-coating A hard-panned candy has a smooth surface aspect, which is enhanced by a shine. The external layer is made of crystallized sugar. According to the sugar layer thickness, the candy offers a light or...
APPLICATION Application of sugar on a fried doughnut The doughnut is best liked when dusted on with sugar. Simple at first sight, to do it at a high capacity, evenly and cleanly, is a challenge. Updated - 10 min Read BASE Core products The doughnut is a...
APPLICATION Protecting chocolate panned goods with a glaze A chocolate-coated candy has a dull surface right after the chocolate-coating phase. Panned chocolate goods must show a glossy surface. A specific glaze is chosen and applied under controlled conditions....
APPLICATION Enrobing of a confectionery centre with chocolate Enrobing is a specific term consisting of applying a thick layer of fluid chocolate on a core product and controlling its setting to achieve a uniform thickness. It is a ubiquitous process that requires...
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