Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search

— Forum Scope —

  

— Match —

   

— Forum Options —

   

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
Panning Equipment
February 19, 2006
5:24 am
deb
Calgary, Canada
Member
Forum Posts: 146
Member Since:
May 29, 2005
Offline

As I frequently mention, I am in the planning process of doing my own shop in Alberta Canada. I would like everyone's opinion as to what they consider to be good equipment for making chocolate covered almonds etc. I need only a small capacity machine to begin with.
http://www.ravensbergen.com has some listed (page 65 I think) and they are from Italy. Does anyone know about this equipment and of course, what is your opinion. Thanks.
Debra.

February 20, 2006
11:13 pm
patsikes
Tampa Bay Area, FL, USA
Member
Forum Posts: 67
Member Since:
November 17, 2005
Offline

For small work, here is an attachment for your Kitchen Aid stand mixer.

http://pastrychef.com/Catalog/.....597092.htm

Patrick Sikes
P.S. I Love You Fine Chocolates
http://www.psiloveyouchocolates.com

Patrick Sikes www.MyChocolateJournal.com
February 24, 2006
8:22 pm
Art Pollard
Provo, USA
Member
Forum Posts: 33
Member Since:
December 9, 2004
Offline

Along similar lines, I would like to find a good intoductory text for panning. I've wanted to learn panning for a variety of reasons and have unfortunately not been able to find instructions detailed enough so that I felt comfortable enough to go off and do it myself. Does anyone have any pointers here?

In response to Deb's question ... One piece of advise I can give you is that the size of the panning machine is important to your results. I.e., a big pan = big batches and a small pan = small batches. Your pan must match your batch size in order to achieve optimal results.

Fine Chocolate Made From The Bean http://www.amanochocolate.com

Panning Equipment | Equipment & supplies | Forum