Introduction course for about dragée and panning art
In this course, you will gain an understanding of what dragée and panning art involve. You'll learn about the necessary equipment and ingredients, develop your own product assortment, and explore packaging nuances.
Lesson 1
Ingredients used in panning production
Essential equipment for dragée
Panning machine/attachment
Polishing glaze
Ingredients for coating/finishing
Food cost calculation
Lesson 2
Types of dragée and panned products
Product assortment
Decoration types and techniques
Different dragée shapes/sizes
Lesson 3
Packaging for dragee/panned products
Shelf life. Main rules to extend it
Storage of ready made product
Lesson 4
Pink praline dragée
Sugar syrup for coating
Panning process
Finishing and final presentation
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