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Applications > Spreads & sauces > BAKERY
GLAZES, CREAMS & ICINGS
Bakery
Glazes, Creams & Icings
| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
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Buffering agents are often
used to sequester calcium and other ions, especially where
calcium-sensitive gelling agents are used, such as amidated
and low ester pectins, and alginates.
Recommendations for highly acidic conditions include ADM Sodium
Citrate.
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| Acidulants |
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ADM Citric
Acid is a natural acidulant that gives a pleasant
acid note, and is often used to achieve the optimum pH
for glazing systems.
 Other
less commonly used acidulants are summarised
in the Acidulants section.
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| Cocoa
Products |
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Depending on the origin,
degree of alkalisation and fat content, the ADM Cocoa
Powder range provides a variety of colour and
flavour options.
Highly alkalised cocoa powders are often
more suited to dusting on baked products. |
| Colours |
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HWL offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, Cathay Industries, DD Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
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Symrise offers
an extensive range of fruit flavours, along
with an assortment of butter and cream
flavours.
If
you require further details of offerings
from our flavour library please contact
us. |
| Gums
and hydrocolloids |
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FMC
BioPolymer Gelcarin
carrageenan is the primary
gelling ingredient in making ‘Tortenguss’ a
German-type cake glaze. It produces a high gel strength and
clear, transparent gel with minimum synersis. Locust
Bean Gum (LBG) is sometimes used in combination
with kappa carrageenan. Their synergistic
behaviour will form stronger and more elastic
gels, with outstanding syneresis control. This synergy is
typically used in cake glaze for spray machines, and industrial
types of cake glaze.
FMC BioPolymer Protonal
Alginate is the
standard gelling agent used in bake-stable Bavarian cream
/ Boston cream and custards. Alginates allow
a cold preparation, impart excellent bake-stable properties
and create a shiny
appearance in bakery items. By selecting the appropriate
Protanal Alginate, gelling properties can
be modified to achieve the desired consistency.
FMC BioPolymer Viscarin
Carrageenan can
be used in icings to improve stability and coating
properties. It helps improve timely setting parameters
and prevents drying-out of the icings. Due to its partially
cold-soluble properties, Viscarin Carrageenan is
an excellent stabilizer for creating non-bake-stable cream
fillings. The
carrageenan will give a creamy, shear-thinning texture.
Herbstreith
and Fox have a full range of pectins for
bakery glazes and nappages. Most of these are based on the H&F
Amidated pectin range, which are thermoreversible. |
| Preservatives |
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Potassium
sorbate is often used to prevent yeast and mould growth.
Potassium sorbate loses effectiveness if the pH is greater
than 6.5.
Sodium Benzoate also has similar effect
on yeast and mould growth, but needs to be used at a pH level
below 4. |
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