Glazing
Glazing , glazing , glazing or napping is a post-processing process in food production following the preparation of food . In Swiss cuisine and others it is counted among the basic types of preparation . Glazing is a loan word from the French glacer , from the Latin glaciare , "to make ice, to curdle". Product-related, regionally and historically different terms are used for the process. It is used to improve the appearance and protect the products. When glazing, a liquid is applied with a brush, which solidifies after cooling.
As masking ( fr. Masquer ) refers to the glazing of cold dishes with Sülz- or Chaudfroid sauces . These are applied when warm and solidify when they cool due to the aspic content . The use of colored chaud frozen sauces for showpieces at cold buffets is typical . Also are often meat extract , foam bread , creams or jellies used.
As outshine or coating the glazing is vegetables with fat , broth or browned sugar called, with pouring or coating again the glazing of sweets, cakes and pastries with glazes based on sugar and cocoa .
In addition to manual orders, glazing machines are also used in the commercial sector .
Covering steamed and served vegetables (here carrot linguins) with hot fat
Coating a cake by applying a cake icing by means of a baking brush
Machine coating of donuts with a sugar glaze (here in mass production in a Krispy Kreme store in the USA)
literature
- Erhard Gorys : The new kitchen dictionary. From Aachener Printen to Zwischenrippenstück (= dtv, no. 36245 ). 11th edition, updated new edition. Deutscher Taschenbuch-Verlag, Munich 2007, ISBN 978-3-423-36245-0 .
- Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
- Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .