Panning Skills | June 10-12, 2025
Panning is an art that demands patience, precision, and adaptability. Using 24” conventional pans, we’ll start with the fundamentals and progress to more challenging coatings. But be ready—if your panning room has “perfect” conditions, this course will push you beyond them with real-world challenges straight from our instructors’ playbook.
Designed for: cross-functional technical and non-technical roles looking to develop hands-on panning expertise.
Key Learnings
Chocolate, Soft Sugar, Hard Sugar – Panning room parameters for each method
Ingredient Functionality – Troubleshooting top issues
Understanding What the Candy is Telling You – Designing syrup for shell sensory attributes
Panning Techniques – Process parameters for consistent production
Adjusting for Center Types – Optimizing coating strategies
Syllabus Overview
Day 1: Chocolate & Compound
Day 2: Soft Sugar Shell
Day 3: Hard Sugar Shell
Panning is an art that demands patience, precision, and adaptability. Using 24” conventional pans, we’ll start with the fundamentals and progress to more challenging coatings. But be ready—if your panning room has “perfect” conditions, this course will push you beyond them with real-world challenges straight from our instructors’ playbook.
Designed for: cross-functional technical and non-technical roles looking to develop hands-on panning expertise.
Key Learnings
Chocolate, Soft Sugar, Hard Sugar – Panning room parameters for each method
Ingredient Functionality – Troubleshooting top issues
Understanding What the Candy is Telling You – Designing syrup for shell sensory attributes
Panning Techniques – Process parameters for consistent production
Adjusting for Center Types – Optimizing coating strategies
Syllabus Overview
Day 1: Chocolate & Compound
Day 2: Soft Sugar Shell
Day 3: Hard Sugar Shell
Panning is an art that demands patience, precision, and adaptability. Using 24” conventional pans, we’ll start with the fundamentals and progress to more challenging coatings. But be ready—if your panning room has “perfect” conditions, this course will push you beyond them with real-world challenges straight from our instructors’ playbook.
Designed for: cross-functional technical and non-technical roles looking to develop hands-on panning expertise.
Key Learnings
Chocolate, Soft Sugar, Hard Sugar – Panning room parameters for each method
Ingredient Functionality – Troubleshooting top issues
Understanding What the Candy is Telling You – Designing syrup for shell sensory attributes
Panning Techniques – Process parameters for consistent production
Adjusting for Center Types – Optimizing coating strategies
Syllabus Overview
Day 1: Chocolate & Compound
Day 2: Soft Sugar Shell
Day 3: Hard Sugar Shell