CONFI KIT - TECHINIQUE 3. Panned nuts (basic technique)

The perfect attachment for coating nuts, truffles, and a wide variety of confections with tempered chocolate and other coatings. It also sugar coats almonds, dried fruit, cereals, etc. and turns them into succulent dragees.
Confi Kit adaptable for Kitchen Aid (all models) or adaptable for Kenwood (series Major or Chef).
www.100x100chef.com, www.vakuumlippo.com, www.sosa.cat

[@ObsessionChocolates]

I'm considering on adding this panner to my business. I've gone back to my school books and see that the larger panning machines use tempered chocolate. Do I use tempered or just heated chocolate in the Confit Kit?
How many pounds of nuts can you process at one time?
Must the machine be cleaned after each use.. assuming I'm just making more of the same nut, etc?
Thank you!

[@saramiraldi7474]

Thank you for this informative video.
One question popped up: How did you produce cold air (which was the first option, besides the nitrogen spray)?
I’m looking forward to your answer, that’s a pretty nice way to produce dragées for a small production.

[@liyans1]

does the chocolate need to be tempered before adding it to the panning machine?

[@pabloroa8193]

Just melted my friend, the shine Is with a agent

[@neveenabuhantash2228]

Hi do you have any branch in Dubai or in Saudi Arabia

[@shwetaparida4602]

Hi iam interested to buy this confirm kit what is the cost of this

[@100x100chef]

You can see all our products and prices here: www.100x100chef.com

[@andyvan5692]

if this is supposed to be "basic technique", HOW do you melt the chocolate and use the piping bag????- or is this "too basic" for a chef to teach??

[@julie99nl]

Basic technique for the confi kit, not basics of working with a piping bag or melting chocolate.

[@mohamedsaadany8883]

Price?

[@100x100chef]

Hi Mohamed! You can find the price and more information on our website. Here is the link: www.100x100chef.com/en/product-chef/36-20/confi-kit
Regards!

[@ahmadalshakour3708]

Hey I want to ask you can I