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to dry. The centers are put in the dragée pan, and syrup is added. When the pan is rotated, the syrup is evenly distributed over the centers, drying as a layer. Soft panned layers can be quite thick and do not preserve the shape of the center very well. Hard-panned layers take longer to dry and can
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Many types of center may be used, but they must be strong enough to not break during the tumbling. Nuts should be dried and sealed, such as with
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pan, a spherical or oval pan mounted on an angled spinning post, is used. The pan is open to the air to allow ingredients to be added and the
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The same process is used for hard and soft panning, but different ingredients and speeds are used for each. A
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chocolate button with a ruler marked in millimeters showing the layers of the hard-panned candy shell
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Soft panning uses a syrup that will not crystallize, such as glucose. To assist in drying, powdered
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or nuts. Popular products that employ this process in their manufacture include
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panning. The process was initially invented in 17th-century
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164:panning while the others are examples of
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267:(2nd ed.). Springer.
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