Confectionery / Ingredient applications
Glazing Agents
Glazing is part of the final presentation of chocolates and confectionery. Define the desired surface finish and application method, then assess how the glazed product behaves during handling, packing and storage.
Discuss your application
Products
- GLOGLAZE 73
- GLOCOAT
- GLOROBE
Primary Applications
- Chocolates
- Confectioneries
Key Benefits
- Coating
- Provides protection & uniform viscosity
- Prevents water loss from surface
- Longer shelf life
- Improves stability under pressure & heat