Panning (food)

Panning is a method for adding a coating to a nucleus, such as confectionery or nuts. It generally involves adding a small object to a large pan which contains a liquid or powder. As the pan spins, a coating forms, which is subsequently dried or set.

There are four main types of panning: soft, hard, chocolate and film-and-suspension. The first three are generally used to make confections. Hard panned products are distinguished from soft by the composition of their coating: these are made of solids dissolved into a solvent until saturated. Coatings in chocolate panning are liquified and solidified by heating and cooling, an example of a product produced through this are chocolate-covered raisins. Jelly beans and M&Ms are examples of products coated using soft and hard panning techniques respectively.

Film and suspension panning techniques are primarily used to make medication. Suspensions are formed by mechanically creating a homogeneous mixture that coats a center. Films are produced by spraying the nucleus until a hard shell forms.