Glazes for confectionery products
Glazes for confectionery products:
- chocolate;
- confectionery;
- colored aromatized glazes.
Distinctive characteristics which determine the properties of glaze:
- have the rich taste of the natural chocolate;
- have the short curve of induration;
- provid with the long conservation of finished product;
- create the bright glossy surface;
- the short melting-interval;
- stable to oxidation.
Recepture№ |
cakes, pastries
|
cookies |
wafers |
candy |
marshmallow, pastila, fruit jelly |
rolls and cruassans |
chocolate bars and figurine |
decoration |
decor producing |
Confectionery |
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1 |
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4/2 |
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1-02 (white) |
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4/1 |
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4-02 (white) |
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4-03 (white) |
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21/4 |
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21-02 (white) |
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23 |
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23/2 |
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78 |
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32 |
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31 |
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30 (milky) |
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21 |
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25 |
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25/2 |
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70color |
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1/7 |
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Chocolate |
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| 62 tempering require | |||||||||
| 63(milky) tempering require | |||||||||
Сonfectionery sauces, fillings |
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| 77 (chocolate taste) | |||||||||
| 77/1 (chocolate taste) | |||||||||
| 79 (chocolate-peanut taste) | |||||||||
| 79/1 (chocolate-peanut taste) | |||||||||
| 75 (chocolate-peanut tasteс) | |||||||||
| 70 (white, milky taste) | |||||||||
Chocolate drops |
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| 302/11 (small) | |||||||||
| 302/2 (middle) | |||||||||
| 302/3 (large) | |||||||||
