Recipe: Colour Pops

Panning Composition

• 1000 g of Puffed rice
• 6000 g of Belcolade Selection Blanc Intense

Colouring

• 100 g of Belcolade Pure Prime Pressed Cacoa Butter
• 10 g of Various liposoluble colours

Shiny finishing

• Q. S. Arabic gum based shining agent

Panning Composition

1. Meld the Belcolade Selection Blanc Intense to 40°C.
2. Use a Selmi Comfit machine to coat the puffed rice.
3. To obtain a smooth surface, follow the correct parameters for the cooling and speed.
4. 8-12°C cooling, 50% speed.

Colouring

1. Melt and mix the Belcolade Pure Prime Pressed Cocoa Butter with the colour and spray small dots on the dragées.
2. 30-33°C add, 45% speed, 8°C cooling.

Shiny finishing

1. Depending on the brand and type of shining agent, the process and dosage may change.