Talk:Cold panned process

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. --Elijah (talk) 08:13, 9 January 2011 (UTC)