Most small snack makers lose 30–40% of their coating material to uneven hand-application, waste bowls, and rework batches. They pour chocolate over peanuts in trays, toss namkeen with masala in plastic tubs, or hand-glaze sweets one piece at a time. The result? Inconsistent coverage, sticky clusters, broken pieces, and flavors that fade by the second handful. A coating pan eliminates that guesswork. It rotates your product in a controlled drum, applies coating in thin, even layers, and dries or cools each pass before adding the next. You get uniform gloss, predictable crunch, and portions that taste the same from the
Beginner’s Guide to Coating Pans: Snacks & Confectionery
