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Applications > Bakery > GLAZES, CREAMS
& ICINGS
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.
In highly acidic environments,
Sodium Citrate can
also be used to quickly buffer the pH up. |
| Acidulants |
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Citric
Acid is a natural
acidulant that gives a pleasant acid note and is often used
to achieve the optimum pH in fruit-based glazing systems.
 Other
less commonly used acidulants are summarised in the Acidulant
section |
| Colours |
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HWA offers a comprehensive range
of natural and artificial colours for use
in all bakery applications. Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Dehydrated
products |
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Tro-Kost offers
a range of dehydrated herbs and vegetable pieces which can
improve the colour, texture and appearance of baked products. |
| Gums
and hydrocolloids |
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Herbstreith
and Fox has
a full range of pectins for bakery glazes
and nappages. Most of these are based on the H&F
Amidated pectin range,
which is thermo-reversible.
Click
here for a typical recipe  |
| Inclusions |
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We have a comprehensive
range of inclusions from Felix Koch Offenbach GmbH (FKO) of
Germany, including toffee
and nougat pieces.
Watson’s edible glitters and soluble
films are ideal
for icing and decorative applications. Rather than produce
an icing, use the no calorie option of a meltable flavoured
film to top the cake, or decorate with the range of shapes,
colours and flavours available in the edible glitter range. |
| Preservatives |
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Potassium sorbate is often used
to prevent yeast and mould growth in toppings. Potassium
sorbate loses
effectiveness if the pH is greater than 6.5.
Sodium Benzoate has
a similar effect on yeast and mould growth, but needs to
be used in a product with pH below 4. |
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