HOW TO START a PANNING / dragée PRODUCTION
Free online live master class
Learn how to successfully launch your own panning production and avoid common mistakes. Find out how to make shiny chocolate dragée. Get advice on equipment, shelf life, selling techniques and packaging.
Starting date
November 19
Spots left
27 Spots
Get free mini-course for registration
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select a suitable class time
Professional online courses about food, pastry & art
Pacific time
4 p.m.
4 p.m.
Pacific time
4 p.m.
4 p.m.
London time 16:00
London time 16:00
FILL OUT THE REGISTRATION FORM AND GET A MINI-COURSE OF THREE LESSONS AS A GIFT
This ONLINE CLASS is perfect for you if
You want to know how to make chocolate dragée on a scale of 400 kg for small production or 4000 kg for large production per month.
You're looking to set up a dragée business and require information on panning equipment, storage, packaging, calculating food costs, and setting prices.
You plan to expand your business by including a range of dragee and panned products but are unsure of how to proceed.
You already make dragées, but you want to improve your skills and seek advice on creating them with a smooth, shiny finish and the perfect shape.
You've never done dragee or panning before and would like to acquire these skills.
Want to know more about the course?
Enter your details and get consultation from our specialist.
We’ll send you course program via What’s app.
Make sure that phone number is correct.
We’ll send you course program via What’s app.
Make sure that phone number is correct.
By clicking the "Get full program" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
What we'll Prepare during the class
ALMOND-COCOA DRAGEE
Panning process. We'll coat nuts with a layer of chocolate using a panning machine.
We'll prepare the dragée for its final stage — either polishing or coating with a chosen powder.
Packaging. we will conclude our work by packaging the product in our custom-designed containers. You'll learn how and where you can design your own packaging, boxes, and labels.
Question/answer. At the end of the class, you will be able to ask any questions that may have arisen.
Caramelized almond. We'll prepare caramelized nuts, demonstrate a classic method of doing so, and also explain other potential production techniques.
IN THIS 3-HOUR LIVE CLASS, YOU’LL LEARN ALL ABOUT
The five common challenges and mistakes encountered during the organization of production.
Pricing your products and identifying the ideal locations to sell your dragées.
Panning equipment suitable for both small start-ups and large-scale production.
Ways to achieve a shiny dragée (hint: the polishing glaze and process).
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Dragée and panned products, encompassing assorted types for retail or sales.
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WHAT BONUSES ARE YOU GOING TO GET?
PDF instruction on food cost calculation for dragée production.
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2
Free lesson and a recipe from the online course Dragéeland.
Special class-participants-only gifts!
Complete list of equipment for small and large-scale dragée making.
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Take A LOOK AT THE COMING CLASS
Chefs specializing in pastry and chocolatiers aiming to master their skills and advance professionally.
Pastry chefs ready to branch into independent production.
Bakery or business owners looking to expand by making and selling dragées.
A 3-hour FREE Online Masterclass for
Take A LOOK AT THE COMING CLASS
Bakery or business owners looking to expand by making and selling dragées.
A 3-hour FREE Online Masterclass for
Chefs specializing in pastry and chocolatiers aiming to master their skills and advance professionally.
Pastry chefs ready to branch into independent production.
ABOUT Author
Vladislav Panchenko
Pastry Chef, International Consultant, Professional Instructor
9 years of experience working in pastry.
Worked at the Chocolate Academy for the Barry Callebaut Company.
Conducted masterclasses in more than 15 countries including UAE, Spain, Thailand, Czech Republic and others.
Owner of the LANDBOX platform, aimed at promoting creative skills in food, pastry, and art.
Author and instructor of a professional online course on panning and dragée production.
FAQ
Yes, our manager will contact you. If you wish, you can request the recorded master class, and we will send it to you.
Sure! You will find lots of answers to your questions and understand where to start.
Yes, certainly. During the class, you can write your questions in the chat, and the chef will address them. Additionally, we have a Question and Answer session at the end of the class.
The masterclass is in English.
All participants will receive an e-mail with all the stated bonuses the day after the class.
A free lesson and recipe from the course, a detailed PDF instruction on how to calculate the food cost of your production, a complete list of equipment, and a few additional secret bonuses.
READY TO JOIN? FILL IN THE Form BELOW!
Starting date
November 19
Spots left
27 Spots
Pacific time
4 p.m.
4 p.m.
Pacific time
4 p.m.
4 p.m.
London time 16:00
London time 16:00
Register now and get a mini-course of three lessons straight away!
Select a suitable class time
PROFESSIONAL ONLINE COURSES ON FOOD, PASTRY AND ART.
Open our box to discover how to become a professional chef online. Learn from top chefs through comprehensive online classes, and be equipped to implement all the skills in your actual production, ensuring consistent business growth.
