NCA Resident Course Soft Panning, Class Exercise Syrup ...
NCA Resident Course Soft Panning, Class Exercise Syrup ...
NCA Resident Course Soft Panning, Class Exercise Syrup ...
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<strong>Syrup</strong> Preparation for Jelly Beans:<br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong><br />
<strong>Soft</strong> <strong>Panning</strong>, <strong>Class</strong> <strong>Exercise</strong><br />
Formula: Amount for ______lbs.<br />
Granulated Sugar 33% ______<br />
Glucose <strong>Syrup</strong> (42 DE) 48% ______<br />
Water 19% ______<br />
Weigh out water and sugar. Mix ingredients in cooking vessel. Turn off mixer and heat syrup to<br />
a clear boil. Then , add glucose syrup and mix thoroughly. Check solids with refractometer<br />
(______°Brix). Record the temperature (______°F). Cool syrup to around 145-155°F and<br />
recheck solids (______°Brix).<br />
Engrossing:<br />
Place 3000 grams of centers into ribbed or treated pan. Record weight of 10 centers.<br />
Add color to total amount of syrup to be added.<br />
Color used:_________<br />
Ingredient listing: ________<br />
Amount added:_________<br />
Amount of syrup:_________<br />
1 st Wetting:<br />
Addition of colored syrup, flavor and acid, if desired<br />
Flavor selected: ______________________<br />
Percent usage level suggested: _______<br />
Amount added: ________<br />
90 ml of syrup (+ flavor)<br />
Pour syrup onto tumbling centers and allow to spread and wet the surface.<br />
Add sufficient sugar to dry the syrup layer. Allow the product to continue to tumble until the<br />
surface becomes wet again and then add another scoop of sugar. Continue addition of sugar until<br />
surface stays fairly dry. Record total amount of sugar added and weight per 10 pieces.<br />
2 nd Wetting:<br />
Add 90 ml of colored syrup in the same manner as in the first wetting. Dry pieces by addition of<br />
baker’s special sugar in a similar manner as in the first wetting. Record total amount of sugar<br />
added and weight per 10 pieces.<br />
3 rd Wetting:<br />
Add 70 ml of colored syrup and follow with addition of baker’s special sugar. Record total<br />
amount of sugar added and weight per 10 pieces.<br />
4 th Wetting:<br />
Add 30 ml of colored syrup. For the first couple sugar additions, add baker’s special sugar. As<br />
the frequency of wetting out or sweating back slows down, add powder sugar. Let dry while<br />
tumbling. Record total amount of each sugar added and weight per 10 pieces.
Finishing/Smoothing <strong>Syrup</strong>:<br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong><br />
<strong>Soft</strong> <strong>Panning</strong>, <strong>Class</strong> <strong>Exercise</strong><br />
Finishing and Polishing<br />
Sugar 65%<br />
Water 35%<br />
Heat to boiling and then turn off. Cool before using.<br />
Add small amount of color to syrup before adding to engrossed product. Add 1 ladle at a time<br />
until pieces are covered but not over wet. Allow to dry and then repeat. Stop before product<br />
becomes dusty (slightly damp).
Wetting<br />
number<br />
Ingredient<br />
usage<br />
1 Fine granular<br />
sugar<br />
or<br />
Baker’s<br />
special sugar<br />
2 Fine granular<br />
sugar<br />
or<br />
Baker’s<br />
special sugar<br />
3 Fine granular<br />
sugar<br />
4<br />
or<br />
Other notes:<br />
Baker’s<br />
special sugar<br />
Baker’s<br />
special sugar<br />
Powdered<br />
sugar<br />
<strong>NCA</strong> <strong>Soft</strong> <strong>Panning</strong> Lab <strong>Exercise</strong> Run Sheet<br />
Starting<br />
weight<br />
Ending<br />
weight<br />
weight<br />
per 10<br />
pieces<br />
Comments
CHOCOLATE PANNING EXERCISE<br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong><br />
Instructor: Michelle Frame<br />
Objective: The application of a fat based coating (chocolate, compound or<br />
pastel) to a suitable prepared center in a revolving pan and finish with glaze<br />
and polish.<br />
Procedure:<br />
1. Dress rotating laboratory pan with a small amount of coating so product does not<br />
slide in the pan. Add small amount of dry ice to set coating.<br />
2. Weigh out material to be coated and place in the pan. Record weight. Determine<br />
count per pound of material to be coated.<br />
3. Turn on pan and add 1oz of gumming solution if required across the product in the<br />
pan. Allow gumming solution to uniformly coat all the pieces. Apply warm air to dry<br />
gumming solution.<br />
4. Repeat with a second application. Use cocoa mix to help dry and prepare surface for<br />
coating adhesion.<br />
5. Add 3 to 5 pellets of dry ice to revolving product in the pan and allow product to cool<br />
for 5 minutes.<br />
6. Obtain coating material assigned at a temperature of 100-115 F.<br />
7. Using small ladle, add coating material slowly to the material in the revolving pan to<br />
uniformly coat the centers without forming doubles. Break up doubles if formed.<br />
8. Continue adding coating, checking the count per pound regularly until the weight has<br />
doubled.<br />
9. If product becomes bumpy, remove dry ice and allow pan to warm to smooth out<br />
coating. Once smooth, add dry ice to set coating on the center.<br />
10. Remove from pan using cup and place in tray for polishing<br />
11. Clean up and dry pan.<br />
Results:<br />
Center Material<br />
Coating Material<br />
Weight Ct/lb<br />
1<br />
Chocolate <strong>Panning</strong><br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong> in Confectionery Technology
NUT GUMMING PROCEDURE<br />
Objective: The application of a continuous film to nut centers to control oil<br />
migration prior to applying a coating (chocolate, compound or pastel).<br />
Center:<br />
Gumming Solution:<br />
Procedure:<br />
1. Place nuts in pan and turn on the pan.<br />
2. Add a small amount of previously prepared gumming solution across the<br />
nuts in the revolving pan to uniformly wet the nuts. Excess gumming<br />
solution will cause nuts to stick nuts together.<br />
3. Apply warm dry air to remove moisture and dry film on to nuts.<br />
4. Repeat Steps 2 & 3 two more times.<br />
5. Add small amount of Cocoa-Powdered Sugar Mix to complete drying<br />
and form surface for coating to adhere.<br />
GUMMING SOLUTIONS<br />
Procedure:<br />
1. Weigh out equal amounts of warm tap water and gum arabic.<br />
2. Place warm water in container<br />
3. Add gum arabic slowly with brisk mixing to incorporate gum arabic into<br />
solution. A wire wisk is good for mixing.<br />
4. Pour 50% solution into container and place in warm area overnight to<br />
allow air incorporated during mixing to rise to the top.<br />
5. Remove top layer of foam from container.<br />
6. Use only clear slightly yellow solution at room temperature for coating<br />
center material.<br />
7. Gumming solution can only be used for a day or two since microbial<br />
growth will occur.<br />
COCOA POWDERED SUGAR MIX<br />
Procedure:<br />
1. Weigh out 1 part natural cocoa powder to 9 parts powdered sugar<br />
2. Mix cocoa powder and sugar in container until uniform in color<br />
3. Store cover in container until used.<br />
2<br />
Chocolate <strong>Panning</strong><br />
<strong>NCA</strong> <strong>Resident</strong> <strong>Course</strong> in Confectionery Technology