Our standard donut glaze stabilizer for donuts and other bakery products is highly concentrated and provides a consistently stable glaze in most packaged and unpackaged baked goods such as Honey Buns, Cake Donuts, Danish Pastry and Cream Cakes. This stabilizer is a cook up system that has premium agar as the primary stabilizer. This product is excellent in many glazes and icings used on baked goods.
High-quality donut glaze stabilizers.
Our standard Glaze stabilizer is highly concentrated and provides a consistently stable glaze in most packaged and unpackaged baked goods such as Honey Buns, Cake Donuts, Danish Pastry and Cream Cakes. This stabilizer is a cookup system that has premium agar as the primary stabilizer. This product is excellent in many glazes and icings used on baked goods.
Our Premium Wholesale Glaze Stabilizer has the same base agar system as you standard stabilizer but we have added stabilizers to push package and unpackaged Bake Goods Glaze and Icing stability. This stabilizer is ideal when you need additional stability in hard to stabilize glazes such as yeast-raised donuts and other higher moisture baked goods with a high water activity.
Our ESL Glaze stabilizer is the first in the industry, it is an extremely long shelf glaze stabilizer. This glaze stabilizer can produce a glaze that is stable in airtight and moisture impermeable packages of yeast-raised donuts and other very difficult or impossible to glaze products. Previously this was impossible, packaged donuts would turn into a gooey mess due to the glaze melting off in a matter of hours. With this new stabilizer we can make packaged Glazed Yeast donuts with a shelf life over 60 days. Yeast donuts can now be packaged and shipped without freezing and the donut will stay perfectly soft and the glaze will be completely dry for more than 60 days! We have mastered an Extended shelf life glaze. This glaze is also freeze-thaw stable with ZERO negative effects. Packaged glazed and iced yeast donuts can be frozen and shipped anywhere in the world and then thawed and the donut still has at least 60 days shelf life at ambient temperatures. This product is perfect for c-stores, g-stores, vending and other channels that need extreme shelf-life stability. Hot environments are not an issue and this ESL glaze will withstand the heat.
We are donut experts and we understand the relationship between the donut dough and the donut glaze formulation. This careful balance creates the highest quality glaze. We produce high-quality donut mixes and donut glaze stabilizers.
Our donut glaze stabilizers are a concentrated blend of gums, buffer agents, emulsifiers and other stabilizers that are designed to maximize glaze and icing stability. We can make these in international non-GMO versions that are internationally friendly.
In the past, the only ingredient that was functional in most glaze stabilizers was the agar. Other gums do little to increase stability. We have exceeded this old technology with new stabilizers that use other sugars, emulsifiers and high melt point fats to maximize donut glaze and icing stability. We still use a special agar that has the maximum gel strength and other ideal properties as the base of our stabilizer. Not all agars are created equal. There are MANY different grades of agar and we only use a special grade that maximizes stability.
Please call us for samples of our glaze and icing stabilizers. We can improve your product!