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Candied lemon paning, double layer, confectionner glaze finish
Introduction
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Equipment
To know me better
Welcome
What you are going to learn (0:59)
A bit of History
What is paning?
Equipment
Explanation of the THT45 (3:25)
Preparation of the candied fruits
Process of Engrossing and Polishing
Double layer
Explanation of the confectioners glaze finish and the composition
Ratio of chocolate and centers
Preparation of the fruits
1 Introduction preparing the fruits (3:05)
First layer
2 Engrossing the products (7:40)
3 Smoothing the product (11:00)
4 Hardening the product (0:54)
Second layer
5 Preparing the chocolate for the second layer (1:15)
6 Adding the yellow layer (5:36)
7 Smoothing out the yellow layer (5:33)
8 Solidification of the double coated lemons (1:10)
9 Empty the THT45 (1:19)
Confectioners glaze finish
10 First step glazing (4:23)
11 Glazing second step (3:29)
12 Before applying the shellac (1:25)
13 Applying the shellac (1:37)
14 Empty the panner with the finished products (2:04)
Storage
Storage
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Discount on the Paning Bundle
Discount on the Paning Bundle
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