Aadhya International - Food Glazing

Enhanced shelf-life

Scuff resistance

Adhesion and sealing for nut centers

Anti-sticking agents

Fat barriers

Moisture resistance

Anti-blocking for panned pieces

Chocolate-coated centers

Aadhya SB 20 confectioners glazes on shellac basis form perfect coatings wherever chocolate products are exposed to higher or high humidity. At the same time, they prevent the excellent effect of Aadhya SB 20 confectioners glazes to be affected by high air moisture. By using Aadhya SB 20 confectioners glaze products, i.e. fat-encased, organic and non-organic raw materials, such undesirable chemical reactions can be prevented. Shelf life is also significantly increased.

Aadhya SB 20 confectioners glaze not only function as brighteners but also have a decisive influence on how the initial taste sensation develops. With its intelligent combination of starch, gum arabic, and other ingredients, we improve the stability of the product during and after the production process.

The types of edible articles which can be coated with the inventive coating systems are vast. It includes, without limitation, confectionery items, foods, snacks etc. such as tempered chocolates, licorice, pretzels, cookies of all types and other baked goods such as ice cream cones, crackers, enrobed cookies, jelly beans, soft panned items, gumballs, Jordan almonds, various panned confectionery items, chocolate panned nuts, white confectionery coating/yogurt coated products like raisins, caramel pieces, malt balls, smooth hard candies including deposited types, gummy bears or other shapes, molded and enrobed chocolates

It's a common ingredient in children's medicines and even some children's frozen foods.

The product is listed on the U.S. Food and Drug Administration's (FDA) inactive ingredient list. The FDA classifies shellac as GRAS, or Generally, Recognize as Safe.

APPLICATION

The method needs to be skill and the pan containing the pieces to be glazed is rotated and the varnish solution applied in a quantity just sufficient to distribute it evenly over the surface of each pieces. As soon as this has occurred, the pan is stopped and the solvent allowed evaporating. The pan must not be rotated while this is happening, or the glaze will turn off. The solvent evaporation can be accelerated by blowing air into the pan.

As soon as the glaze is dry, the pan is rotated two or three times to free the pieces and the contents emptied on to trays for final drying and hardening. The glazing chocolates are best left in shallow trays at about 18C ( 50 – 60 % relative humidity for atleast 12 hours.

Dark chocolate – 21C (With relative humidity 50%)

Milk Chocolate – 18 C (Air dry pan)