Confectionery glaze

We think that many sweets, as well as professional confectioners, will agree with us that confectionery glaze can significantly improve the taste, as well as consumer characteristics of sweets, pastries and bakery products. Usually, confectionery glaze covers the surface of sweets, cakes, rolls, gingerbread, as well as cakes and other confectionery products. For the manufacture of modern confectionery products, various types of product are used, which differ from each other primarily in the set of initial ingredients that are included in the glaze.

Glaze composition

Generally, any glaze used in confectionery includes the following finely ground components as sugar or substitutes, cocoa butter or other vegetable oils, and confectionery fats. In addition, the confectionery glaze may include food and flavor additives. The food components added to the confectionery glaze basic composition give the finished product distinctive taste and consumer characteristics.

Types of glaze

Currently, there are a sufficient number of species of eye, which is used as confectionery jewelry. Among the most common and widely used glaze species are the following:



chocolate glaze (the product should contain at least 25% cocoa powder and about 12% cocoa butter);

glaze made of milk chocolate differs in its composition in addition to cocoa powder and cocoa butter milk, as well as milk fat;

white glaze contains a large amount of milk, as well as milk fat, which is why the product acquires a characteristic color;

classic confectionery glaze made from sugar and cocoa products;

sugar glaze is characterized by speed and ease of preparation.



It is the sugar glaze that is most often made at home and used for baking or bakery products. The calorie content of the glaze, as well as the type of confectionery decoration, depends directly on the composition of the initial ingredients that are used in the production of the product. It is logical that the calorie content of the glaze, which contains a large amount of fat, as well as sugar, will significantly exceed the lightweight milk version of the product.

It is worth noting that in confectionery production, glaze is used not only as a decoration of ready-made sweets and pastries. As it turned out, confectionery glaze helps to preserve the consumer and taste qualities of baking for a longer period of time, since it protects bakery products from premature drying.

In addition, the use of confectionery glaze significantly increases the nutritional content of finished confectionery products. Confectionery glaze is essential in confectionery art. Often, sweetness acquired its distinctive taste only thanks to confectionery glaze. A striking example of this can be marshmallows, fruits, as well as ice cream, which is covered with a layer of chocolate glaze.