The possibilities in chocolate panning seem almost endless: nuts, raisins, dried fruit, crunchy and chewy centers make every confectionery piece a delight.
For some inclusions, precoating can significantly enhance the final product, for example by covering irregularly shaped centers for even panning, protecting sensitive centers with a thin coat or preventing migration of fats to the outer shell of the dragee.
See how you can easily apply the FIX GUM® precoating system by CAPOL® to any type of center for chocolate or compound panning.