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est followed by Run 5, which was made
with engrossing syrup comprised of
thinned corn syrup (Figure 6). However,
maybe this is not surprising if the total percentage
of dry charge is reviewed. Run 5
has a total dry charge percentage closer to
that of Run 1 and more than the other variants
made in the small lab pan (Figure 5).
As expected, the shell of Run 6, which had
the sugar-only engrossing syrup, became
opaque, crystallized and crunchy. It was
almost impossible to polish, possibly due to
a rough surface or the tendency to make
dust that transfers back to the polish layer
from the pan surface. Obviously, this is why
even when desiring a harder shell, some
corn syrup still needs to be included in the
engrossing syrup. The large seasonal-type
jelly bean center made a decent finished
product (Run 4) but the texture seemed
slightly grainy. It is difficult to say which
of the jelly bean variants would make a
more acceptable, stable product if done in
a large production pan.
In conclusion, a few other comments
need to be made. The above process portion
of this paper makes soft panning seem
so simplistic and straightforward. As previously
mentioned, knowing when to add
more powder and when to add the next
syrup is key to an acceptable and stable
finished product. Patience may be a virtue
but in the process of soft panning it has to
be an essential part of the standard operating
procedure. If the formulation and
process are developed wisely, quality softpanned
products can be consistently produced.
There are seemingly endless combinations
of flavor, appearance and texture
that can be combined in soft-panned products
to catch the eye and please the palate
of consumers. ■
Soft-panned Products —Cross Sections
Figure 6
Whole jelly bean from Run 1
Whole jelly bean from Run 2
Whole jelly bean from Run 3
Jelly bean 2 cross section
Jelly bean 3 cross section
Whole jelly bean from Run 4 Jelly bean 4 cross section
Whole jelly bean from Run 5 Jelly bean 5 cross section
Whole jelly bean from Run 6
Jelly bean 1 cross section
Jelly bean 6 cross section
Soft Panning
58 th PMCA Production Conference, 2004 47