Del-Val Food Ingredients has a new stabilizer for creating stable glaze and icing used on Danish, sweet dough, honey buns, and donuts. This is the best glaze stabilizer for maximizing stability in conventional glazes.
We do have another stabilizer that uses novel sugars to create an indestructible glaze, but this is significantly more expensive and it is normally reserved for special products.
Del-Val Dry Glaze Stabilizer is our recommendation to produce stable glaze and icings for baked goods. If will produce a stable glaze when used at 7 lbs of stabilizer for every 100 lbs of finished glaze. It will increase the stability of your icings and glazes over standard agar-based cook up stabilizers.
Most cook up stabilizers are based on technologies used for over 50 years. In the past, these were your best option. This is no longer the case. We have found a new blend that will produce stable glaze.
Glazes are least stable in yeast-raised donuts due to the large moisture imbalance between the dough and the glaze. Other products such as cake donuts, danish, and creme cakes do not have as severe an imbalance. What will work on yeast-raised donuts will also increase the stability of other products. Most baked goods have a dough or cake portion that is lower in sugar and higher in water as compared to the glaze or icing which is VERY high in sugar and lower in water. In a sealed package this creates an imbalance in water activity that will force the water to migrate from the cake/dough to the glaze/icing. Two things happen that you don’t want. Water will leave the cake or dough making it drier and the water will enter the glaze/ icing causing it to break down.
We have attacked the glaze stabilizer weakness in two phases. The gum used and an emulsifier fat matrix.
Agars come in many different grades. agar is not a single ingredient but in fact a range of ingredients that have many different specifications in gel strength and viscosities. We have found the perfect agar for use in our Dry Glaze Stabilizer. Using the proper grade of agar allows us to increase the amount of water in the glaze. This keeps costs under control, but more important is what this does to the water balance. Donut dough is very low in sugar and the glaze is very high in sugar and low in water. This will create osmotic pressure which will drive the water from the dough portion to the glaze. We have been able to increase the water content by about 20-25%. More water in the glaze equals a more stable glaze.
Water and oil (fat) do not mix. So we use a blend of different melt point hard fats to create a complex with our emulsifier system. This creates a fat base net structure inside your glaze or icing. This fat network will drastically slow down the transfer of moisture within the glaze. A single melt point fat helps, but we have found the perfect fat with a range of melt points to prevent early melting and late melting of the fat. Too much very high melt point fat and the glaze will be waxy. Too low and the glaze will not be as stable.