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
