A chocolate panning machine is the best method used to coat various centres (such as nuts, dried fruits, or candies) with chocolate, creating a glossy and smooth outer layer. It’s commonly used in the production of confectionery products like chocolate-covered nuts, raisins, or candies.

Chocolate panning is a versatile process that allows manufacturers to create a wide range of chocolate-coated products with different flavours, textures, and appearances.

Here’s an overview of how the panning machine is employed.

1. Preparation of Centres: The process starts with preparing the centres that will be coated with chocolate. These can be nuts (like almonds, peanuts, or hazelnuts), dried fruits (such as raisins or cherries), candies, or other desired centres. These centres may undergo pre-processing steps such as roasting, drying, or polishing depending on the specific requirements.
2. Chocolate Coating: The prepared centres are placed in a panning machine, which consists of a rotating drum or pan. The pan rotates while a liquid chocolate or chocolate compound is continuously added to the centres. The rotation of the pan causes the chocolate to coat the centres evenly.
3. Final Polishing (Optional): After the desired number of chocolate layers have been applied and dried, the chocolate-coated centres may undergo a final polishing step to enhance their appearance and give them a glossy finish.

Adding quality chocolate or yoghourt coatings to attractive natural food products is a great way to add price point and perceived value thereby increasing sales and margins as well as opening up access to other markets.