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The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
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Paperback ISBN:
978-1-78801-133-4
PDF ISBN:
978-1-83916-852-9
EPUB ISBN:
978-1-78801-570-7
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
222
Publication date:
26 Oct 2018
Book Chapter
Chapter 9: Pan Coating
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
138 - 144
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 9, pp. 138-144.
Download citation file:
This chapter covers the ways in which products are pan coated. It includes both soft and hard panning. The ingredients and equipment used are discussed along with some of the products made by pan coating. The way in which the finished products are glazed and polished are also covered. Mention is made of the special problems of coating almonds and other nuts. The application of automated control systems and continuous plant are included.
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