What panning does
Panning is coating by tumbling. Nuts, fruit centres or crunchy cores turn in a drum while thin layers of chocolate or sugar syrup are added and set, again and again, until the piece is round, smooth and sealed. A rough-finish dragée stops earlier and keeps a textured shell; a polished one is finished with a glaze. The core decides the name: almond, hazelnut, pistachio, coffee bean, freeze-dried strawberry.
Chocolate-coated dragées
The largest group on the dragée page: almonds, hazelnuts, pistachios, walnuts and cashews under milk, dark or white chocolate; fruit centres and freeze-dried fruit under coloured coatings; crunch centres, pebbles and novelty shapes for the kids’ shelf. Bulk chocolate covered almonds are the volume line for US distributors; dark chocolate almonds and milk chocolate covered almonds ship in bulk cartons for repacking.
Jordan almonds: the sugar-panned cousin
What the US calls Jordan almonds, Türkiye calls badem şekeri: whole almonds panned in hard sugar, white or coloured, no chocolate at all. They are the classic wedding favour and the confectioner’s repacking staple. On the dragée page they sit in the sugar-coated group, in single colours or mixed, in bulk cartons. Nothing about them is seasonal, which makes them an easy line to add to a container.
The formats
- Bulk cartons: the wholesale unit for repackers and confectioners; case weight and pallet plan on the offer.
- Doypacks and pyramid boxes: retail packs for the shelf; these formats can carry your label.
- Gift boxes: filled mushroom chocolates in window boxes, two sizes.
Fruit centres and freeze-dried lines
Two smaller groups deserve a mention because US buyers ask for them by name. Fruit centres, fig, orange, raisin and jelly cubes, take coloured or milk coatings and sell as a mixed bag. Freeze-dried strawberries and blackberries under milk, dark, white or pink coatings are the newer line: light, crunchy, and the kind of product that photographs well on a shelf. Plain freeze-dried fruit in bulk, without a coating, is sourced on request and can travel in the same container.
What to specify when you ask
Core and coating, finish (rough or polished), pack format, and whether the line will carry your brand. For the United States, add the label language and the allergen declaration; tree nuts, milk and soy lecithin are declared, and the product name must match what is actually inside. The United States page lists what stays the same on every offer; the samples page explains how to taste before you order.
Asking for a price
A first message is short: references from the dragées page, quantities, port. The offer that comes back is not — it carries the specification, the pallet plan and the minimum, line by line.
Samples are free from our running production and the courier is paid before dispatch. The united states: what stays the same on every offer page lists what stays the same on every offer, and the private label for us brands page covers putting your own name on the pack.
Are dragées and Jordan almonds the same thing?
Both are panned, but Jordan almonds are sugar-coated with no chocolate; chocolate dragées are coated in chocolate or compound. The dragée page lists them in separate groups.
Can I mix coatings in one container?
Yes. Each line travels on its own pallet; the container is mixed.
Do coated dragées need a reefer?
Chocolate and chocolate-coated products travel at a controlled temperature; in the warm months a reefer is quoted. Sugar-panned almonds travel dry.
