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.
The core is generally a panned chocolate sweet. Glazing can also be applied to a flat surface, although in this case, a glossy surface is rather obtained by the proper of the chocolate mass prior to moulding.
Ingredients for glazing differ in types and purposes:
Water-based, sugar and hydrocolloid concentrated solutions: the purpose is to ‘seal’ the surface to prevent fat migration, harden the surface, offer a smooth surface to the final glazing application
Alcohol-based solution of resins, essentially shellac resin: the purpose is to ‘finish’ the surface to prevent water migration from the outside to the chocolate layer, thus avoid sticking, reduce the friction, definitely enhance the gloss
Combination of both above solutions may exist in one form, for some product or for convenience; an alternative to alcohol exists as well. But these options do not yet achieve the same level of shine.
How does it work?
The operation occurs in a rotary pan.
The pan has to be thoroughly cleaned prior to glazing. Traces of fresh chocolate tends to prevent a proper glazing, just as does any trace of dust, sugar, etc. The pan needs to be dedicated to this operation: traces of glazed chocolate does not hinder glazing.
Pouring of the chocolate items
Dribbling of the ingredient
Dispersion by rotation and friction
Setting by drying
The pan is identical to the chocolate coating pan. It has baffles to enhance the rotation and tumbling
Coating pan, courtesy of BCH
How do you measure your success?
Key quality features
Chocolate glazing is a rather simple operation for great benefits:
The surface must be even and void of dull parts
No traces of chocolate should smear the items by shear or melting
No traces of chocolate should smear the items or the pan wall by shear or melting
Key quality parameters
There are specific factors to control
The ingredient is chosen depending on the chocolate item and production contraints. The dosage is precise to avoid discrepancies in processing or on the product
The pan shape and baffle design handle the product without damages
Air moisture and temperature affect the result