hard sugar panning w vink [read-only]
TRANSCRIPT
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Hard Sugar Panning
Walter Vink
2007Panned Confections
Workshop
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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.
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HARD PANNING
• Applying the correct amount
• Of the correct material
• At the correct time
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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
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SUGAR PANNING
FUNCTION OF INGREDIENTS• SUCROSE
– Forms the shell
– Crystallizes easily – Forms very fine crystals
– Forms a very strong coat
– Protects the center
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SUGAR PANNING
FUNCTION OF INGREDIENTS• CORN SYRUP
– Provides flexibility and strength during
the early stages of coating
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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
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SUGAR PANNING
FUNCTION OF INGREDIENTS• FILM FORMERS contd.
– Gum Arabic
– Dextrins – Starch
– Gelatin
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SUGAR PANNING
Properties of Syrups• Coating Ability
• Syrup composition
• Syrup temperature• Adhesive properties
• Ability to crystallize and dry
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SUGAR PANNING
Properties of Syrups• COATING ABILITY
– Must be able to flow and coat thecenters uniformly
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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
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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.
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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
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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.
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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.
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SUGAR PANNING
Properties of Syrups
DON’T
PANIC !!!
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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.
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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
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THE SCIENCE OF HARD SUGAR
PANNING• AIR FLOW
– Volume of air
– Direction of the air – Temperature of the air
– Relative humidity of the air
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THE SCIENCE OF HARD SUGAR
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
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THE SCIENCE OF HARD SUGAR
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.
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THE SCIENCE OF HARD SUGAR
PANNINGFigure 1 AIR FLOW THROUGH THE BED
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THE SCIENCE OF HARD SUGAR
PANNINGFigure 2.
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THE SCIENCE OF HARD SUGAR
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.
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THE SCIENCE OF HARD SUGAR
PANNINGRELATIVE HUMIDITY OF THE AIR
What is it?How is it determined?
How does it affect the
process?
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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.
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THE SCIENCE OF HARD SUGARPANNING
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
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THE SCIENCE OF HARD SUGARPANNING
Relative Humidity Contd.
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.
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THE SCIENCE OF HARD SUGARPANNING
Relative Humidity Contd.
Equation I.:
RH = Actual vapor pressure of water at T
Saturated vapor pressure of water at T
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% Relative humidity
Equation II.:
% RH = Relative humidity X 100
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THE SCIENCE OF HARD SUGARPANNING
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).
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THE SCIENCE OF HARD SUGARPANNING
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
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THE SCIENCE OF HARD SUGARPANNING
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,
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THE SCIENCE OF HARD SUGARPANNING
CRYSTALLIZATION Contd.
The two main causes of roughsurfaces are:
Drying too fast !Drying too slow !
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THE SCIENCE OF HARD SUGARPANNING
Figure 3 TYPE 1. TWIN SUGAR CRYSTAL
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THE SCIENCE OF HARD SUGARPANNING
Figure 4 TYPE 2 TWIN SUGAR CRYSTAL
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THE SCIENCE OF HARD SUGARPANNING
Figure 5 TYPE 3 TWIN SUGAR CRYSTAL
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THE SCIENCE OF HARD SUGARPANNING
Figure 6. CONGLOMERATE SUGAR CRYSTAL
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THE SCIENCE OF HARD SUGARPANNING
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.
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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.
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1. Gumming 2. Engrossing
3. Smoothed 4. Color Coat
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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
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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?
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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.
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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
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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
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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.
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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.