Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Trufflenaut

Where to find vegan confectioner's glaze in small quantities?

Recommended Posts

Does anyone know of a source for a vegan confectioner's glaze suitable for sugar/chocolate panning (for sealing the candies from the Evils of the Outside World)?  I have a couple of friends who are vegan or vegetarian, and I'd like to avoid being a total jerk if I can help it ("Look at these tasty treats I made THAT YOU CAN'T EAT!!  MWAHAHA!!").  I need small quantities, as this is just for occasional home use.

Share this post


Link to post
Share on other sites
Posted (edited)

Glaze is only for shine, right?  I've only panned a few chocolate items and left them un-shiny, dusted with cocoa powder, powdered sugar, or even a little decor powder aka luster dust.  So maybe something that adds flavor or color instead of shine?

 

Do you always use vegan sugar for these friends?  If the bone char doesn't bother them maybe they'll also be able to overlook a tiny little bit of bug secretion and enjoy those tasty treats you worked so hard on.  (which is up to them to decide after full disclosure, of course)

 

 


Edited by pastrygirl disclosure (log)

Share this post


Link to post
Share on other sites

My main goal with using the glaze is blocking humidity from affecting soft-sugar-panned candies.  For chocolate-panned candies, I'm looking mainly for the shininess for when I want to make things a little prettier (and I'm assuming the glaze would be a very slight help in preventing chocolate from rubbing off onto anything the candies touch) - the dusting options you suggested are good, but not what I'm looking for in this case (though it did give me some ideas for fun I could have with luster dust for the next time I'm feeling artistic).

 

I actually wasn't aware of the bone char thing *whistles innocently* (and apparently my friends are also unaware, or don't care), but bugs are probably a deal-breaker.  Apparently there's a confectioner's glaze made from zein (corn protein), which I found a manufacturer for, but I was hoping someone might have a source that sells small quantities (I'm still working on a good list of suppliers for everything I need).

 

  • Like 1

Share this post


Link to post
Share on other sites

@Trufflenaut, when you are panning, are you using a polish, then glaze? I'd love to see what you have panned thus far. This is my really the best thing I could come up with. I'm not sure if I posted this email in one of the other threads, but it certainly applies here. When I first got into panning, I had trouble find a polishing solution, where as finding a glaze was easy. This is an email from a rep at TIC Gums. I was asking for a sample, but he gave me this instead.

-------------

If you are looking for a very high gloss coating, your best bet would be to look for a supplier of shellac, but if you are looking for a non-animal alternative you can certainly evaluate gum acacia. In this process, you should make up a solution of sealing syrup comprised of 40% gum acacia in water. To prepare the solution:

1.       Add 40 parts gum acacia to 60 parts water.

2.       Heat up to 80°C to ensure the acacia is fully hydrated.

3.       Maintain a temperature between 25-60°C while applying.

For the application process, using the 40% gum acacia syrup, add a charge of ~1 part syrup per 100 parts dragee (by weight) to provide a protective film. Dry with air. Repeat this step two more times. This coating will have some shine, but not quite as much as a shellac will.

-------------

This actually has been more useful then I thought it was in the beginning. When polishing dragees, I do use this solution, it works. Like he says, it does give a shine, not as shiny as the confectioners glaze will attain, and not with the same protective qualities as a glaze, but really, it may work fine for what you need, especially with the dietary restrictions of your friends. Additionally, the gum acacia (arabic) is easy to source.

  • Like 1

Share this post


Link to post
Share on other sites

@minas6907: that’s really helpful, thanks.  I had heard about gum acacia as a final coat, but also read that it didn’t do very well as a moisture barrier (but that was from an industry book, so they have different standards than I do).   From what you’re saying, I should do fine with it, so I’ll give it a shot.  

 

I’m right now just at the very beginning of learning how to pan, and have huge piles of learning to do - my first introduction to panning of any kind was when I finished building my panner and fired it up the weekend before last :)  

 

So far I’ve made chocolate covered coffee beans:

955E32F8-1C99-42C4-A6D0-DC75928D1FE4.thumb.jpeg.8444fe962c318b851042b9224a9010dc.jpeg

 

...and dried bluberries soft-panned with lemon flavor (from which I learned I need to seal the blueberries first so the juice doesn’t make the yellow shell greenish :P ):

73051D33-4C87-49BE-80FF-F956397DE523.thumb.jpeg.70fda544cdd2a7551e25029845dcd888.jpeg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By artiesel
      I work at a small business with about 25 employees where we make chocolates, popcorn and caramels.  In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility.
       
      Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC),  and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria.
       
      Does anyone have any experience with food safety testing in chocolate plants??  If so, is there anything else that you think we need to be testing for?
    • By artiesel
      Does anyone know of a natural alternative to using potassium sorbate as a marshmallow preservative???
       
      Would citric acid or sorbitol suffice???
    • By Ling
      Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
      gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
      So, my challenge to gfron1 is this:
      Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
      I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
      (Now we just gotta wait around until he notices this thread and accepts... )
      P.S. If you're vegetarian, I can change the challenge.
    • By Mjx
      I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.
       
      The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.
       
      Thanks!
      M.
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
  • Recently Browsing   0 members

    No registered users viewing this page.

×