If you know that your panned nuts will be eaten within a short period of time - then the gum arabic coating can be eliminated. You can also pan coat caramelized nuts to keep that crunchiness - but they will be sweeter.
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[b]www.eztemper.com[/b]
[b]www.thechocolatedoctor.ca[/b]
chocolate panning
Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eliminating this step all together to achieve a really crunchy nut however I am concerned about oil contact with chocolate.
updated by @jay: 04/11/25 09:27:36
updated by @jay: 04/11/25 09:27:36
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@ericwesely
• yesterday
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Posted a new blog:
Rigid Boxes for Chocolates: The Premium Packaging Choice
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