hard sugar panning w vink [read-only]

8/19/2019 Hard Sugar Panning W Vink [Read-Only]

1/50

Hard Sugar Panning

Walter Vink

2007Panned Confections

Workshop


2/50

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, Honeyroasted nuts.


3/50


HARD PANNING

• Applying the correct amount

• Of the correct material

• At the correct time


4/50


HARD PANNING

Hard panning involves all five senses

Visual appearance

Sound of the product tumblingThe smel l of the center coating

Feel of the product as it dries

Taste (smoothness) on the tongue


5/50


SUGAR PANNING

FUNCTION OF INGREDIENTS• SUCROSE

– Forms the shell

– Crystallizes easily – Forms very fine crystals

– Forms a very strong coat

– Protects the center


6/50


SUGAR PANNING

FUNCTION OF INGREDIENTS• CORN SYRUP

– Provides flexibility and strength during

the early stages of coating


7/50


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


8/50


SUGAR PANNING

FUNCTION OF INGREDIENTS• FILM FORMERS contd.

– Gum Arabic

– Dextrins – Starch

– Gelatin


9/50


SUGAR PANNING

Properties of Syrups• Coating Ability

• Syrup composition

• Syrup temperature• Adhesive properties

• Ability to crystallize and dry


10/50


SUGAR PANNING

Properties of Syrups• COATING ABILITY

– Must be able to flow and coat thecenters uniformly


11/50


SUGAR PANNING

Properties of Syrups• SYRUP COMPOSITION

– Sealing or Gumming syrups contain a filmformer such as Gum Arabic or dextrin

(10%-30%) to form the base for coating

and the barrier to prevent moisture or oil

migration


12/50


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.


13/50


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


14/50


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.


15/50


SUGAR PANNING

Properties of Syrups• ADHESIVE PROPERTIES

– The adhesive nature of the syrup is low

after charging but increases

dramatically as drying andcrystallization begin.

– The product becomes extremely sticky.


16/50


SUGAR PANNING

Properties of Syrups

DON’T

PANIC !!!


17/50


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, subsequentcharges should be reduced in volume.


18/50


THE SCIENCE OF HARD SUGAR

PANNINGIn order to achieve proper drying, two

key factors, each governed by their

own scientific principles must be

considered:

A. Air flow

B. Crystallization


19/50



PANNING• AIR FLOW

– Volume of air

– Direction of the air – Temperature of the air

– Relative humidity of the air


20/50



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 thepan


21/50



PANNING• DIRECTION OF THE AIR:

– Must contact the product bed

– Process is slower when air contactsonly the product bed surface.

– Process is faster and more efficient

when the air flow is through the product

bed.


22/50



PANNINGFigure 1 AIR FLOW THROUGH THE BED


23/50



PANNINGFigure 2.


24/50



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.


25/50



PANNINGRELATIVE HUMIDITY OF THE AIR

What is it?How is it determined?

How does it affect the

process?


26/50


THE SCIENCE OF HARD SUGARPANNING

Relative Humidity

Air is a mixture of gasses

including water vapor. The totalpressure of air is the sum of all of the

partial pressures of these gasses.


27/50



Relative Humidity Contd.

Air will hold a maximum of amount of

water at any given temperature. Thisamount is called the saturated vapo r

pressu re of water in air at the given

temperature. This amount is

expressed in mm Hg at Temp in C


28/50




Air usually holds less than the

saturated amount of water.Relative humidity is defined as the

ratio of the actual vapo r pressu re to

the saturated vapor pressure at

temperature T.


29/50




Equation I.:

RH = Actual vapor pressure of water at T

Saturated vapor pressure of water at T


30/50



% Relative humidity

Equation II.:

% RH = Relative humidity X 100


31/50



How does this relate to drying?

All materials which involve water havea water vapor partial pressure. This

is expressed as Water Activ i ty (AW)

or if a percent, Equ il ibr ium relat ive

hum idity (ERH).


32/50



Determining AW or ERH.

These can be calculated using

RAOULT’S LAW (Eq.III.):

AW of a solution = mole fraction of water______

the mole fract. + the mole fract.

of water of solute


33/50



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,


34/50


35/50



CRYSTALLIZATION Contd.

The two main causes of roughsurfaces are:

Drying too fast !Drying too slow !


36/50


37/50



Figure 3 TYPE 1. TWIN SUGAR CRYSTAL


38/50



Figure 4 TYPE 2 TWIN SUGAR CRYSTAL


39/50



Figure 5 TYPE 3 TWIN SUGAR CRYSTAL


40/50



Figure 6. CONGLOMERATE SUGAR CRYSTAL


41/50



Crystallization Contd.

Drying too slow:

Charge can dissolve the previous

coat causing supersaturation and thegrowth of large irregular twincrystals.

Wet product can pick material fromthe pan surface which dries in arough surface.


42/50



Considerations for Sugar Free Panning

The same principles of proper air

f low and crystal l ization apply.

The increased latent heat must be

removed.


43/50


1. Gumming 2. Engrossing

3. Smoothed 4. Color Coat


44/50


Gumming

• Holds fats inside,

prevents formation

of spotted surface

or pealing.

• Fills in a rough

surfaced center

• Improved Adhesion• Improved Flexibility

(reduced chipping)

Sealant layer between center and shellSealant layer between center and shell


45/50


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, orsalt

• Drying step prior to further coating?


46/50


Engrossing

1. Coat

2. Dry

3. Repeat

A liquid sugar solution is applied to the surface of a center. A liquid sugar solution is applied to the surface of a center. TheThewater is then evaporated from the liquid allowing the sugar towater is then evaporated from the liquid allowing the sugar toform crystallized layers. Application of 40form crystallized layers. Application of 40--60 layers is common.60 layers is common.

Products such as large jawbreakers can receive over 300 layers.Products such as large jawbreakers can receive over 300 layers.


47/50


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 orinversion

– Typical temperatures 85°F to 150°F

• Viscosity less than 200 centipoise


48/50


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


49/50


Smoothing

• Similar to engrossing, butwith lower syrup solids.

• The extra moisture insures

uniform syrup coverage.As the syrup dries, the lowpoints get filled in.

• A smooth surface is criticalbefore applying coloredlayers. Any bumps or dipswill result in varied colorintensity.


50/50


COLOR COAT

• Color syrups solutionssimilar to smoothing syrup,but with the addition of colordyes and lakes.

• Dyes produce brightercolors, but the water solubledyes tend to bleed, “meltingin your hand”.

• Insoluble lake colors do not

produce the same brillianceas dyes, but they do notbleed.

hard sugar panning w vink [read-only]

Documents