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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.

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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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