FRUIT & NUTS
coated raisins began when German confectioners perfected the aerodynamic science for applying a coating of chocolate to a raisin in a tumbling cylinder – panning. California Raisins offered some advice on panning raisins
to ensure the best results. The first step, it says, should be a pre-treatment process which applies a base coating of flavour to the raisins. Many confectioners will choose to use oil coated ‘confectionery’ raisins, but it is possible to apply your own specific coating to create a unique flavour profile – consisting of a light fat and a sugar or starch coating. In addition to adding flavour, the pre-coating treatment
seals the surface of the raisin which helps minimise the transfer of moisture from the raisin to the coating. California Raisins have a low water activity between 0.51 and 0.62 at 13 to 18% moisture. This prevents moisture transfer and blooming and also allows confectionery manufacturers to apply a relatively small amount of chocolate to achieve adhesion. Before panning, the coated raisins should be cooled,
arranged in trays and placed in cold storage for several hours. This gives them a harder texture, which is preferred for panning, and also facilitates the separation of individual berries. California Raisins can be panned at a 1 to 1 ratio of fruit
to coating. A typical panning procedure involves loading raisins into a rotating pan equipped with an inlet of cold dry air and 40% relative humidity (RH). A fat coating, with a melting point of between 33 and 36°C, is then melted and poured onto the raisins until it is evenly distributed. Cold air is then blown in the pan to solidify the fat film. The operation
18 Kennedy’s Confection November 2023
is often repeated once or twice, to obtain an even pre-coating. The raisins are then removed from the pan, sifted and stored
overnight in a cold dry storage area to ensure a thorough drying of the pre-coating. To ensure a smooth surface finish the raisins are returned to the revolving pan and a warm coating is added in small amounts. If white chocolate and yogurt coatings are used, they are heated to between 40 and 46°C until fluid enough for even distribution. If chocolate is used it is recommended that the chocolate is first tempered for faster setting. The coating layer is built up via several light, even
applications, and then set with cool air at 40 to 60% RH. As soon as the coating is evenly distributed onto the raisins, cool dry air is blown into the pan until the layer is dried. The coated raisins are then removed from the pan, sifted and stored overnight on trays in a cold, dry storage area – voila!
Conclusion
In response to the shift in consumer preferences for more healthy treats, confectionery and chocolate manufacturers need to continue to innovate with fruit and nut inclusions to create products that strike a balance between indulgence and health. This synergy of flavour, texture, and health appeal offered by fruit and nuts looks set to ensure that these ingredients will continue to be key players in the fast-evolving landscape of sweet treats.
KennedysConfection.com
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