Grand Frosting
Improves Shelf Life
More stable ice
Clean label
(1) To regulate cracking, vary the amount of oil or armellins, almonds and hazelnuts:
more OIL and/or Armellins = less cracking
less OIL and/or Armellins = more cracking
Increase or decrease in steps of 1-2% oil, compensating adequately for water
(2) The amount of these flours can be increased to give more flavor to the finished icing,
taking into account that a small amount of oil is contributed
Small viscosity corrections can be made by adding or removing 2-5% Gran Glaze from the formulation
Gran Glaze is a precooked rice flour, useful for formulating icing and macaroon-type cookies. Gran Glaze gives structure, regular cracking and pleasant flavor. Gran Ghiaccia is ideal for the composition of icing for Colombe, Panfrutti, Veneziane, Panettone, Brioches and, when used in the dough of Amaretti-type cookies, it regularizes volume, cracking and gives greater resistance to breakage.
Ingredients
Proceedings
Mix Gran Glaze with the powdered ingredients, gradually adding the egg white.
Mix until fairly smooth (typically between 4 and 10 minutes), adding toward the end 4-5% seed oil and almond flavoring as needed.
Use immediately, or let stand for 24 hours in a closed container.
For icing and mixed doughs, recommend processing at medium-low speed so as not to incorporate too much air.
PLEASE NOTE: Flour should be avoided as much as possible, either as an ingredient in the formulation of the icing or as a residue in the mixers and/or on the tools used for handling. Flours naturally contain enzymes. Amylases in particular can fluidize starches causing the icing to lose consistency.
Flour should be avoided as much as possible, either as an ingredient in the formulation of the icing or as a residue in the mixers or on the tools used for handling. Flours naturally contain enzymes (particularly amylase) that can fluidize starches and cause the icing to lose consistency.
