Stabilize cake icings, donut glazes, pies
January 27, 2009
by Jeff Gelski
Mallett & Co., Inc., Carnegie, Pa., now offers Stabilite icing and glaze stabilizer, a non-concentrated product that may be used in a variety of cake icings, donut glazes and other fried products such as pies and honey buns. Its characteristics allow it to be used on both fresh and freeze-thaw products.
Stabilgel Plus is the most highly concentrated stabilizer from Mallet. It may be used at extremely low temperatures when producing icings and glazes for snack cakes, honey buns and donuts.
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This article can also be found in the digital edition of Milling and Baking News, January 27, 2008, starting on Page 44. Click