NCA Resident Course Soft Panning, Class Exercise Syrup ...

NUT GUMMING PROCEDURE
Objective: The application of a continuous film to nut centers to control oil
migration prior to applying a coating (chocolate, compound or pastel).
Center:
Gumming Solution:
Procedure:
1. Place nuts in pan and turn on the pan.
2. Add a small amount of previously prepared gumming solution across the
nuts in the revolving pan to uniformly wet the nuts. Excess gumming
solution will cause nuts to stick nuts together.
3. Apply warm dry air to remove moisture and dry film on to nuts.
4. Repeat Steps 2 & 3 two more times.
5. Add small amount of Cocoa-Powdered Sugar Mix to complete drying
and form surface for coating to adhere.
GUMMING SOLUTIONS
Procedure:
1. Weigh out equal amounts of warm tap water and gum arabic.
2. Place warm water in container
3. Add gum arabic slowly with brisk mixing to incorporate gum arabic into
solution. A wire wisk is good for mixing.
4. Pour 50% solution into container and place in warm area overnight to
allow air incorporated during mixing to rise to the top.
5. Remove top layer of foam from container.
6. Use only clear slightly yellow solution at room temperature for coating
center material.
7. Gumming solution can only be used for a day or two since microbial
growth will occur.
COCOA POWDERED SUGAR MIX
Procedure:
1. Weigh out 1 part natural cocoa powder to 9 parts powdered sugar
2. Mix cocoa powder and sugar in container until uniform in color
3. Store cover in container until used.
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Chocolate Panning
NCA Resident Course in Confectionery Technology