Confectionery coating
Confectionery coating is a product made from sugar, cocoa butter substitutes, cocoa products, stabilizers, emulsifiers with or without the addition of powdered milk, flavoring and aromatic substances. The glazed product has several advantages over the unglazed sample:
- high-quality and tasty coating improves the organoleptic characteristics of products;
- coating prolongs the shelf life of confectionery products, forming a protective layer on the surface that prevents the product from drying out (flour confectionery and pastila-marmalade group products) or moisture from outside (fondant candies, caramel).
Confectionery coatings are made on the basis of cocoa butter substitutes for lauric oil (CBS) and non-lauric (CBR) type, as well as on the basis of cocoa butter equivalents (СBE).
Recipe 170
White confectionery coating based on lauric fat. Used for glazing cakes, pastries, eclairs. After cooling it creates a plastic coating on the surface of the product; it does not cleave while cutting.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 5000-5300 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 178
Lauric fat based confectionery coating. Used for glazing cakes, pastries, eclairs. After cooling, it creates a plastic coating on the surface of the product; it does not cleave while cutting.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), cocoa powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 5000 – 5300 |
| Mass fat percentage, % | 31,06 ± 3 |
| Mass sugar percentage, % | 55,84 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 201
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 31,72 ± 3 |
| Mass sugar percentage, % | 61,31 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 202
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 30,08 ± 3 |
| Mass sugar percentage, % | 63,17 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 212-1
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening the glaze is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder (15.02%), emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 31,54 ± 3 |
| Mass sugar percentage, % | 61,14 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
paper bag 10 kg
Recipe 212-3
Lauric fat based confectionery coating. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), cocoa powder 15.02%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3100-3300 |
| Mass fat percentage, % | 33,21 ± 3 |
| Mass sugar percentage, % | 55,96 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 218
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening, the coating is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 23%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 32,34 ± 3 |
| Mass sugar percentage, % | 45,05 ± 3 |
| Mass moisture percentage, % | 0,8 |
Type of packaging:
paper bag 10 kg
Recipe 231
Lauric fat based confectionery coating. Used for glazing dried fruit, making decor for flour confectionery. Glaze creates a thick coating on the products.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 14%, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 4400-4600 |
| Mass fat percentage, % | 28,2 ± 3 |
| Mass sugar percentage, % | 60,01 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 310
White confectionery coating to cover the ice cream. Suitable for glazing ice cream made on a eskimo generator. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 61,39 ± 3 |
| Mass sugar percentage, % | 29,03 ± 3 |
| Mass moisture percentage, % | 0,48 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Recipe 321
Confectionery coating for ice cream. Used for spraying waffles and cups. Creates a barrier, prevents disintegration and salting of wafer cones and cups.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa powder 10%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 450-480 |
| Mass fat percentage, % | 46,05 ± 3 |
| Mass sugar percentage, % | 44,17 ± 3 |
| Mass moisture percentage, % | 0,55 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 20 kg
Recipe 314
Confectionery coating for ice cream. Suitable for glazing ice cream made on a eskimo generator. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa powder 12%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 57,16 ± 3 |
| Mass sugar percentage, % | 31,18± 3 |
| Mass moisture percentage, % | 0,47 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Recipe 116
Confectionery coating for ice cream. Suitable for glazing ice cream made on a popsicle generator and extrusion line. The coating creates on the body of the ice cream fragile layer with a thickness of 18%. It can be made with the addition of various additives (chopped nuts, peanuts, flavors (“Almond”, “Filbert”, “Orange”)
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa mass, cocoa powder 3%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 59,17 ± 3 |
| Mass sugar percentage, % | 28,04± 3 |
| Mass moisture percentage, % | 0,66 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
