Chocolate-Glazing-Polishing-Agents
- Home
- Chocolate-Glazing-Polishing-Agents
Confectioners Glaze – Panned Chocolate Polishing and Glazing Agents
Glazaro 1309 – Polishing Agent for Panned Chocolate
Glazaro 1309 is a premium polishing agent specially formulated for panned chocolates such as almonds, cashews, raisins, and other coated products. It provides a brilliant shine, enhances product appearance, and ensures a smooth, glossy finish for a professional look.
Key Features:
- Delivers superior polish and gloss
- Ensures uniform coating without streaks
- Enhances consumer appeal with a premium finish
- Optimized for large-scale chocolate panning operations
Applications:
- Polishing of panned chocolates (nuts, fruits, centers)
- Enhancing shine in confectionery & snack products
Glazaro 2704 – Sealing & Glazing Agent for Panned Chocolate
Glazaro 2704 is a sealing and glazing agent that provides not just gloss but also protection against moisture, stickiness, and dullness. It acts as a barrier coating, improving shelf life, appearance, and packaging stability of chocolates.
Key Features:
- Functions as a dual sealer + glazing agent
- Prevents sugar bloom and stickiness
- Provides long-lasting shine & surface protection
- Enhances durability during storage & transport
Applications:
- Ideal for premium panned chocolates requiring extra durability
- Suitable for export-quality chocolates and coated products
Glazaro WX 626 Wax is a premium finishing solution designed for sugar-coated confectionery, dragees, candies, gems, and chewing gums. It delivers a uniform glossy finish, prevents surface cracks, and enhances both texture and overall product appeal.
Key Features:
- Safe, food-grade formulation
- Provides a protective, brilliant finish
- Prevents cracks and dullness in sugar coatings
- Enhances appearance, texture, and product stability
Applications:
- Sugar-coated candies and dragees
- Decorative confectionery products
- Chewing gum coating
Explore Our Complete Range of Solutions
Discover Premium chocolate glazing agents and Advanced panning machines designed for precision, efficiency, and a flawless finish. Whether you’re a small chocolatier or a large-scale manufacturer, Aadhaya International offers cutting-edge solutions to enhance your chocolate production. Elevate your creations with our industry-leading products!
Confectioners Glaze – Panned Chocolate Polishing and Glazing Agents
Application Process – Polishing & Glazing of Panned Chocolates
Achieve a brilliant, glossy finish for your panned chocolates, nuts, and dragees by following this step-by-step process using Glazaro 1309 and Glazaro 2704.
Step 1 – Setting the Environment
Ensure the workspace is optimal for polishing and glazing:
- Room Temperature: 18°C or below
- Humidity: 30–40% to prevent moisture interference
- Product Surface: Dragees or coated products should be hard and smooth
- Equipment: Coating/polishing pan must be thoroughly clean and free from residues
Step 2 – Application of Glazaro 1309
- Measure 5–6 g of Glazaro 1309 per kg of dragees or coated products.
- Pour a small portion into the pan.
- Rotate the pan for 6–7 minutes for even coating.
- Check drying status:
- If dry: Add another portion and rotate for 6–7 minutes.
- If not dry: Use cold or dry air to facilitate drying.
- Repeat until the entire measured quantity is applied.
Step 3 – Final Drying
- Rotate the pan for 30 minutes using cold or dry air.
- Ensure dragees are completely dry before applying Glazaro 2704.
Step 4 – Application of Glazaro 2704
- Use 2 g of Glazaro 2704 per kg of dragees.
- Pour continuously and slowly into the rotating pan.
- Rotate the pan slowly for 3–4 minutes.
- Check drying, If not fully dry, continue rotation or use cold air.
Final Step – Post-Coating Care
- Remove dragees from the coating pan once fully dry.
- Store in a cool, dry place before packing.
This process ensures a perfectly polished and glossy finish using Aadhya International’s Glazaro 1309 and Glazaro 2704.
Glazaro WX 626 Wax – Application Process for Polishing & Glazing Sugar-Coated Products, Dragees, Gems, and Nuts
Achieve a professional, glossy finish for chocolates, dragees, nuts, gems, and sugar-coated products by following this step-by-step process.
Step 1 – Setting the Environment
- Room Temperature: 18°C or below
- Humidity: 30–40%
- Product Surface: Dragees or coated products should be hard and smooth
- Equipment: Coating/polishing pan must be thoroughly clean and free from residues
Step 2 – Application of Glazaro WX 626 Wax
- Add 7–8 g per 10 kg of total product weight.
- Dust a small quantity of WX 626 into the pan and rotate for 2–3 minutes.
- Repeat the dusting process until the full quantity (7–8 g) is used.
- Continue rotating the pan for 35–40 minutes to achieve a uniform, glossy shine.
Step 3 – Application of Glazaro 2704 (Optional for Enhanced Gloss & Protection)
- Add 2 g per kg of Glazaro 2704 slowly and continuously.
- Rotate the pan gently to ensure uniform coating.
Benefits:
- Enhances gloss and durability
- Improves moisture resistance and fungus protection
- Provides UV resistance
- Extends overall shelf life
Step 4 – Post-Coating Care
- Remove products from the pan once fully dry
- Store in a cool, dry place before packing
Pro Tips
- Maintain consistent pan rotation for even coating and maximum shine.
- Avoid high humidity or warm air, as it can cause streaking or uneven gloss.
- Always work with clean, dry equipment to maintain product quality.
Packaging Options
- 2 Ltr, 6 Ltr, 10 Ltr and 20 Ltr food-grade containers
- Custom bulk packaging available on request
Contact Us
Reach out to our team for personalized assistance and quotes.
Pro Tips
- Maintain consistent pan rotation for even coating and maximum shine.
- Avoid high humidity or warm air, which can cause streaking or dull spots
- Always use clean, dry equipment to maintain product quality
Packaging Options
- 2 Ltr, 6 Ltr, 10 Ltr and 20 Ltr food-grade containers
- •Custom bulk packaging available on request
Why Choose us
Why Choose Aadhya International’s Glazaro Agents?
- Brilliant Gloss Finish: Creates a high-gloss surface on chocolates, sugar-coated nuts, and other confectionery items.
- Moisture & Oxygen Barrier: Protects products from humidity, stickiness, and dulling.
- Easy Application: Ideal for spraying or brushing during the final polishing stage.
- Quick Drying Formula: Reduces processing time and improves production efficiency.
- Food Grade & Safe: Manufactured with food-approved ingredients under strict quality standards.
- Custom Formulations: Available in alcohol-based and alcohol-free (aqueous) variants for international compliance.
Testimonials
What Our Clients Say
