Natural Colors for Your Application

Hard Panned Confectionery

Pastilles, dragees and tablets

When applying color for hard panned confectionery either sucrose or dextrose bases are used. Most considerations relate to sucrose-based confections as this is most commonly used. The color dosage and number of layers applied dictate the final result. A complete spectrum of shades is possible using Coloring Foods for hard panned products.


  • EXBERRY® HP products are ideally suited to hard panned applications and will deliver a homogeneous appearance to the colored shell
  • Starting dosage levels in the panning syrup vary depending on desired color hue and the number of layers applied
  • For best results, start with a whitened center without cracks or chips
  • For chocolate- or nut-based centers, it’s important to apply pre-coating layers to avoid fat migration during shelf life
  • pH, water quality and acidity are key considerations for certain shades

Manufacturing process

  • It is best to avoid holding colored syrups for prolonged periods (>4-6 hours) at elevated temperatures
  • For blue, green and violet shades, avoid holding colored syrup for any period at > 65°C
  • For optimal performance, the last two color layers should be dried for extended periods at a slow drum speed without air application
  • Wait 24 hours before applying polish


  • Colors have excellent stability
  • Store cool and dark where possible
  • Air tight packaging will support optimum stability

Related applications

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