Glaze (cooking technique)

A glaze is made ​​by glazing coating of desserts, cakes, pies and pastries.

Icings

Icings are made from powdered sugar, which is mixed with liquid to form a smooth mass, which solidifies by drying. Depending on the recipe, the glaze is enriched with other ingredients and flavors.

• Water glaze or frosting is just powdered sugar and water or fruit juice. Prior to application it is sometimes slightly warm. Water glaze is quite hard matte.
• For protein glaze the water is replaced by raw egg white. Condé glaze is protein glaze with finely chopped almonds.
• Spray glaze is a smooth, but not too thin egg white glaze with a little lemon juice. It is used for decorating and writing on cakes and pies with the pastry bag.
• Fondant (melting glaze ) is boiled sugar solution ( sugar syrup ) spreadable consistency. To prepare the sugar solution is boiled for weak or strong flight and then tabliert until cool. To process the matrix is heated and diluted with water or egg white. Fondant is used as a glaze for pastries and cakes and as a filling for chocolates and candies.

All glazes can be varied with lemon juice, liquor, cocoa, instant coffee, etc..

Cocoa -containing glazes

Chocolate, also known as couverture chocolate, is a high quality chocolate from cocoa and cocoa butter. The legislature has set minimum requirement with respect to the ingredients.

Ganache is a coating composition of chocolate and cream, application-specific sugars and flavors are added to the. The cream is heated and the chocolate given below. The ratio of chocolate to cream depends on the application ( or the desired consistency), as defined in the German Food Code is the weight ratio of 1:1.

Containing cocoa glaze coating composition is made ​​up of fats and sugars with different supplements such as cocoa powder, milk powder, nut mixture and others. The addition of emulsifiers is common. For the preparation of the fat is liquefied by heating and mixed with the other ingredients. The solidification of the glaze is not done by drying, but is due to the ( re-) solidification of the fat during cooling.

Containing cocoa glaze is used as an alternative to chocolate, especially in the industrial sector, but has also in the artisanal bakery and confectionery being widely circulated, since they face a classic chocolate coating is characterized by less brittle and less complicated processing, not least as well as lower cost of ingredients.

To avoid confusion with chocolate, all covered with icing products are to be marked. For some baked goods, such as Florence, only chocolate can be used in Germany.

Cooking chocolate is in Germany a thin liquid chocolate glaze that is cooked from cocoa powder, sugar, water and flavorings in a coating capable of mass. It is used among other things for the coating of cakes, desserts and of Mohr heads.

Schokoladentunkmasse

In the GDR, was used for coating chocolates, confectionery products and ice cream Tunk and stall masses. In the patisserie was used couverture and Schokoladentunkmasse whose composition was legally regulated to the effect that at least 33 % cocoa mass and max. 50 % sucrose were allowed to be included. As a substitute for cocoa butter was allowed up to 7% edible hard fat are added.