2 Day Introduction to Confectionery Panning with Martin Chiffers

Learn about the fundamentals of panning chocolate and sugar creating your own unique products, from panning nuts, dry fruits, pate de fruit, fudges and other varieties of centre flavours and finishes.

  • Process of Chocolate Panning
  • Equipment
  • Centres and fillings
  • Pre-sealing
  • Engrossing
  • Sugar Panning
  • Polishing
  • Glazing
  • Packaging and Storage
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 23 September, 2024 – 24 September, 2024
 All Day
 2 Days
 £750
Subject: 2 Day Introduction to Confectionery Panning with Martin Chiffers

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