https://www.youtube.com/watch?v=inVCqrx2lLM&t=15s
Confectioner's Glaze - Enhance your chocolates with superior
edible coating
Aadhya SB 20 confectioner's glaze is considering all of these
variants and offers the suitable coating for all of them: Chocolate products
receive an attractive appearance; the shine remains stable even under
mechanical strain. High resistance to temperature and air moisture, as well as
shorter process times due to ready-to-use products, are further benefits. In
addition, centers are optimally prepared for the coating process.
Aadhya SB 20 confectioner’s glazes create an attractive,
protective gloss finish for a variety of confections. These odorless and
tasteless finishing agents provide many benefits:
·
Brilliant gloss
·
Enhanced shelf-life
·
Scuff resistance
·
Adhesion and sealing
for nut centers
·
Anti-sticking agents
·
Fat barriers
·
Moisture resistance
·
Anti-blocking for
panned pieces
·
Chocolate-coated
centers
Aadhya SB 20 confectioners glazes on shellac basis form perfect
coatings wherever chocolate products are exposed to higher or high humidity. At
the same time, they prevent the excellent effect of Aadhya SB 20 confectioners
glazes to be affected by high air moisture. By using Aadhya SB 20 confectioners
glaze products, i.e. fat-encased, organic and non-organic raw materials, such
undesirable chemical reactions can be prevented. Shelf life is also
significantly increased.
Aadhya SB 20 confectioners glaze not only function as
brighteners but also have a decisive influence on how the initial taste
sensation develops. With its intelligent combination of starch, gum arabic, and
other ingredients, we improve the stability of the product during and after the
production process.
The types of edible articles which can be coated with the
inventive coating systems are vast. It includes, without limitation, confectionery
items, foods, snacks etc. such as tempered chocolates, licorice, pretzels,
cookies of all types and other baked goods such as ice cream cones, crackers,
enrobed cookies, jelly beans, soft panned items, gumballs, Jordan almonds,
various panned confectionery items, chocolate panned nuts, white confectionery
coating/yogurt coated products like raisins, caramel pieces, malt balls, smooth
hard candies including deposited types, gummy bears or other shapes, molded and
enrobed chocolates
It's a common ingredient in children's medicines and even some
children's frozen foods.
The product is listed on the U.S. Food and Drug Administration's
(FDA) inactive ingredient list. The FDA classifies shellac as GRAS, or
Generally, Recognize as Safe.
APPLICATION
The method needs to be skill and the pan containing the pieces
to be glazed is rotated and the varnish solution applied in a quantity just
sufficient to distribute it evenly over the surface of each pieces. The pieces
and the contents emptied on to trays for final drying and hardening. The
glazing chocolates are best left in shallow trays at about 18C (50 – 60 %
relative humidity for at least 12 hours.
·
Dark chocolate – 21C
(With relative humidity 50%)
·
Milk Chocolate – 18 C
(Air dry pan)
