Panning Process

I would be grateful if someone could help me with the following questions:

1. What is the ideal room temperature during the process?

2. What is the temperature in the kettle in different stages?

In the picture is a small panning machine that I constructed, capacity 2 kg.

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Permalink Reply by Edward J on August 16, 2012 at 1:08am

Very nice equipment!

I have only used a panning device with chocolate, and the ambient temp. should be around 13-14 Celcius.

The temp inside the bowl really doesn't matter much, but for chocolate work, cool air should be blown in during running

Regards,

Edward

Permalink Reply by Predrag Miladinovic on August 16, 2012 at 4:32pm

Thanks Edward.

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