Our stabilizer solutions provide bright, long-lasting icings and glazes that resist cracking, separation, and weeping. When choosing the right stabilizer for your application, several factors must be considered to ensure a perfect finish. It’s like finding the right tool for the job. Our team of experts can help you navigate these considerations to achieve a showstopping glaze every time.
Key Factors to Consider When Choosing a Stabilizer:
Type of Glaze
The kind of finish you desire, whether it’s a thin, glossy glaze for donuts or a thicker, more spreadable icing for cinnamon buns determines the type of stabilizer you need. Different stabilizers, such as hydrocolloids or starches, have unique powers that can give your glaze body or help it stand up to heat.
Desired Shelf Life
Stabilizers are crucial for making your baked goods look and taste better for longer. They help your glazes and icings stand up to heat, cold, and changes in relative humidity, preventing them from turning into a sticky, messy glaze. This helps reduce waste and keeps your customers happy.
Processing Methods
The way you apply your glaze matters. For products that need to be poured, drizzled, or dipped, a stabilizer with a low viscosity is ideal. Understanding your process is key to ensuring the glaze sets correctly and won’t run off your baked goods.
Storage Conditions
Your storage environment directly impacts your glaze. In humid climates, a higher percentage of stabilizer may be needed to give your glaze a “raincoat” and keep extra moisture out. Conversely, in dry climates, you might need to use less stabilizer to prevent the glaze from becoming too hard.
Type of Packaging
The final packaging of your product can also influence your stabilizer choice. For retail packaged goods, you need a solution that ensures consistency from the production line to the store shelf and maintains a perfect appearance under challenging retail conditions
