Talk:Cold panned process

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• Sugar panning
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Merge with Sugar panning

This article seems like it should be merged with sugar panning as hot and cold panning are very similar confectionery processes. Sugar Confectionery Manufacture, which I just borrowed from a library to research another article, makes no distinction by name for hot or cold. Hard and soft, yes, but temperature is just based on seed. Some seeds (eg, chocolate) will melt if heated, and others won't and thus will dry faster heated. (E. B. Jackson (1999). Sugar Confectionery Manufacture (2nd ed.). Springer. ISBN 9780834212978.) --Elijah (talk) 08:13, 9 January 2011 (UTC)[reply]