GLAZING, COATING & POLISHING


Keeping up appearances


Suzanne Callander finds out more about the effect that current consumer demands are having on the finishing processes that are undertaken on many confectionery products – for both aesthetic and functional purposes


P


olishing and glazing of confectionery – both chocolate and sugar shell – should be considered as a vital part of the confectionery production process. It is the final step that gives the opportunity to add finishing touches to confectionery pieces to


create aesthetically pleasing finished products, in addition to providing a functional element.


40 Kennedy’s Confection May 2022


The polishing steps help provide a smooth surface and a brilliant shine. Glazing agents, typically shellac based, can further add a desirable gloss finish as well as providing an important protective layer against humidity, temperature, handling and other environmental factors, helping to extend the shelf life of a product.


KennedysConfection.com


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