Challenging Candy Centres

Most of the coated products found in the market are made with natural centres such as dried fruit and nuts. While we certainly cover those in our Panning Dragées Program, we take things a step further with more challenging confectionery centres such as caramels, jellies, marshmallows, and nougat. Careful attention must be paid to the recipes of these confectionery items to avoid residual moisture that might release humidity leading to sugar bloom of the panned product.