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confectionery glaze

Confectioner’s glaze, the name often used for shellac by candy makers, is composed of approximately 35% shellac (purified lac resin). The rest are volatile organic compounds which evaporate off during manufacture. In foods, shellac is most commonly used as a coating or glaze on confections, chewing gum, fruit, and coffee beans. Lac dye, red like carmine, may be used as a coloring in foods and beverages. As a general rule, any hard-coated, shiny candy contains a shellac coating or glaze (M&Ms™ is one notable exception.) Shellac may appear on the label under different names. The two most common ones in use today are “resinous glaze” or “confectioner’s glaze.” In general, all Easter candy (eggs and jelly beans) are coated. Halloween candy (candy corn) is as well. There are many who use it, even on candies that you may not suspect to be coated with it. Below is a partial list. Confections Containing Shellac v   Hershey’s Whopper’s Malted Milk Balls™ v   Hershey’s...
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Confectioners Glaze SB 20 33 E

Confectioner's Glaze - Enhance your chocolates with superior edible coating Chocolate products are immensely versatile with regard to size, shape, and color. Whether it is white, milk or dark chocolate, it all lends itself to the production of dragees. The selection of centers is also almost unlimited: fruit, nuts, biscuits, gum products, licorice and many more. 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: Brillian...
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Glazes and Coatings

Confectioner’s glaze, the name often used for shellac by candy makers, is composed of approximately 35% shellac (purified lac resin). The rest are volatile organic compounds which evaporate off during manufacture. In foods, shellac is most commonly used as a coating or glaze on confections, chewing gum, fruit, and coffee beans. Lac dye, red like carmine, may be used as a coloring in foods and beverages. As a general rule, any hard-coated, shiny candy contains a shellac coating or glaze (M&Ms™ is one notable exception.) Shellac may appear on the label under different names. The two most common ones in use today are “resinous glaze” or “confectioner’s glaze.” In general, all Easter candy (eggs and jelly beans) are coated. Halloween candy (candy corn) is as well. There are many who use it, even on candies that you may not suspect to be coated with it. Below is a partial list. Confections Containing Shellac v   Hershey’s Whopper’s Malted Milk Balls™ v   Hershey’s...
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Read more