Recipe: Colour Pops

23 Oct 2017

Recipe
Belcolade
Panning

Recipe: Colour Pops

Ingredients

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

Working Method

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.