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Soft Panning
Soft panning is
probably the most
challenging
panning process to
move into the
larger automated
pans.
Sugar on Jelly Beans
Dry sugar on surface of
in-process jelly bean
After 5 minutes of run
time, sugar has worked
into surface of in-process
jelly bean
Figure 3
ure 2). Suggested room conditions for soft
panning are temperatures between 60º to
70ºF and relative humidity below 55 percent.
Normally, rotary pans from 36 to 42 inches in
diameter are used for most soft-panned products.These
can be round or tulip shaped and
they are normally stainless steel. However,
for nonacid products, copper pans can be
used. Pans can be ribbed or roughened with
a combination of syrup and sugar prior to
running to assist in tumbling.
Soft panning is probably the most challenging
panning process to move into the
larger automated pans. The first reason
that this is such a challenge is due to the
normally tender/soft nature of the typical
center and the fact that some of these
larger pans can have fairly deep bed
depths. In conventional pans, pan speeds
from 20 to 22 rpm seem to be the most
commonly used. Since the idea is to attach
the dry charge material with the engrossing
syrup and not to dry and crystallize
the engrossing syrup, drying air is not normally
used. Prepared engrossing syrup is
applied to tumbling centers and allowed
to distribute evenly over the pieces. The
idea is to add a dose of engrossing syrup
that is big enough to wet the entire surface
of the center without gluing the centers
together. The scoops of dry material are
added and allowed to pack onto the surface.
As the tumbling action continues,
the syrup begins to surround the dry powder
and what is typically referred to as
sweatback occurs. This means the surface
appears once again to be moist. More of
the dry charge material is added gradually
until it does not sweat back. Sometimes
it may seem that the end point has
been reached but if the product is allowed
to tumble a little longer the sugar can
work into the surface (Figure 3).
Many factors contribute to the timing of
the dry powder addition and that is the second
challenge for the large, more continu-
ous pans when making soft-panned items.
The combination of one application of syrup
followed by the scoops of dry charge material
needed to dry the surface make up one
layer. Next, another charge of engrossing
syrup is added followed by scoops of dry
material in a similar fashion to the first wetting.
Generally, two to four layers are added
but depending on the thickness of the
desired coat, there can be up to 10 layers
added. Normally, the finer particle size of
dry material is added in the last layer or
layers. This finer material can pack in
between the larger particles and form a
smoother exterior, which will allow for a
more easily polished surface.The last layer
is usually powdered sugar. Product should
be removed to trays to stand overnight to
allow excess moisture to be released to the
air or at least to equilibrate with the center.
If an insufficient amount of powdered
sugar is added to the pieces and sweatback
occurs after the pieces are trayed then the
pieces will have a tendency to stick together
and the coating can even peel off when separated.
After standing overnight the product
is ready for finishing and polishing, a
topic covered by another paper.
Soft panning is a process that seems to
be simple and should be easy. However, it
is difficult to do well. One might consider
this a “Goldilocks” process. One porridge
Soft Panning Process
Figure 2
Prepared Centers
Prepared Syrup Drying Sugar
Engrossing
Process
Finishing and
Polishing
44 58 th PMCA Production Conference, 2004
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