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Sugar Coating advice please..

post #1 of 7
Thread Starter 

I have developed a technique for making crystallized edible flowers, - and they are nearly perfect, BUT I need a solution that can (preferably) be sprayed on to harden them, prior to the final coating of confectioners glaze.  Isomalt would be perfect but it's too tricky for my purposes (unless there are any suggestions for application, other than dipping, which is too slow)

Is there ANY product out there that would meet my objective? An edible hardener?  I'm sorry, I'm not a chef, and all this is new to me. Any input would be most welcome

 

Thank you

Lynda

post #2 of 7

Food grade laquer or gum arabic? 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 7

Egg white?

post #4 of 7
Thread Starter 

Thanks, I currently use Lacquer as the final coat, - what I am looking for is a clear hardener under that. I will do some further research on gum arabic - does it dry hard & clear? all these things are foreign to me :(
 

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Coup-de-Feu View Post

Egg white?

Albumen is the first coat - got that one covered :)

 

I did find Cabol online today, which looks likely. I will phone the company on Monday. Does anyone use it?

post #6 of 7

I would enjoy to see some pictures of your work and hear more about your technique.  :-)

post #7 of 7

Gum arabic come in many qualitiies, clear being the most expensive and getting darker brown as it comes down in price.

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...."This whole reality thing is really not what I expected it would be"......
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