Types of glazes

Glazes can be transparent or opaque, colorless or tinted, glossy or matte. The basis of the glaze is kaolin, quartz and feldspar. Metal oxides are also added to the composition of the glaze.

Depending on the method of preparation, glazes are divided into raw and fritted. Raw glazes are the simplest: all components are crushed and mixed with water to a certain density of glaze slip. To obtain fritted glaze, the components of the glaze mixture are fritted, that is, fused (usually at a temperature of 1200-1300 ° C), as a result of which insoluble silicates and other compounds are formed. After melting, the frit is poured into a container with water, where it cools down, then dried and carefully ground in a mortar.

There are glazes of tight and fusible. Refractory are used for porcelain, fireclay, hard faience. Their melting point is 1125-1360 °C. For majolica, glazes are taken that melt at a temperature of 900-1100 ° C.

colored glazes

To decorate porcelain and majolica products, brightly colored colored glazes are often used, the so-called. watering. The color is achieved by introducing metal oxides and salts into the colorless glaze. So, cobalt oxide gives a color from light to dark blue; chromium oxide - green, and in the presence of tin - pink, red; copper oxide is used to obtain emerald green, blue-green glazes, as well as copper-red glazes for restoration firing; compounds with manganese give brown, pink colors; iron oxide - from yellow and red to brown and black, etc.

Notes

Literature

• Mendeleev D.I.,// Encyclopedic Dictionary of Brockhaus and Efron: In 86 volumes (82 volumes and 4 additional). - St. Petersburg. , 1890-1907.

Links

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See what "Glaze" is in other dictionaries:

- (German Glasur, from Glas glass). A vitreous layer applied to earthenware, faience, porcelain dishes and tiles, imparting shine to them and preventing water seepage, otherwise called. ant. 2) outer white shiny layer of teeth, called ... ... Dictionary of foreign words of the Russian language

Coating confectionery products (gingerbread, cookies, sometimes pies and cakes) with a dense, thin shell of sugar tinted with food coloring (zest), or a mixture of sugar and chocolate or eggs (complex glaze or couverture). Usually… … Culinary Dictionary

Coating, enamel, glaze, murava, chandeliers Dictionary of Russian synonyms. glaze glaze Dictionary of synonyms of the Russian language. Practical guide. M.: Russian language. Z. E. Alexandrova. 2011 ... Synonym dictionary

glaze- and, well. glaçure, German. glaze. 1. Alloy for coating ceramic products. Sl. 18. The glaze, which he knows how to make, greatly decorates pottery. Schumacher Report 548. On the newly invented in France painting on porcelain without glaze. Poroshin Zap. 53.… … Historical Dictionary of Gallicisms of the Russian Language

GLAZE- (irrigation, murava), a vitreous mass covering a clay product with a layer impervious to liquids. It is obtained by firing clay products, the so-called "shard", in special kilns, due to the melting of the covering ... ... Big Medical Encyclopedia

Glaze- - a vitreous coating on ceramic products, protecting them from the destructive action of liquids and gases, as well as giving them a more spectacular appearance. [Terms of the Russian architectural heritage. Pluzhnikov V.I., 1995] Glaze - ... ... Encyclopedia of terms, definitions and explanations of building materials

GLAZE, glazes, pl. no, female (German: Glazur). 1. A special glossy alloy that is used to cover dishes (not glass). The glaze cracked and crumbled. 2. Sugar syrup specially prepared for boiling fruits in it and for decorating sweet flour ... Explanatory Dictionary of Ushakov

glaze- GLAZE, book. ant, book lining, book watering GLAZED, glazing, glazing, glazing, knizhn. grumpy, bookish ant, bookish pouring, book watering, book irrigation … Dictionary-thesaurus of synonyms of Russian speech

Glaze- - a thin vitreous layer on the surface of ceramic products, formed due to melting and subsequent solidification of a specially applied ceramic mass of a certain composition. Glaze improves physical and chemical and decorative qualities... Builder's Dictionary

- (German Glasur, glass from Glas), 1) a vitreous protective decorative coating on ceramics, fixed by firing (transparent or opaque, colorless or colored). 2) A layer of hardened sugar on fruits, sweet flour products ... Modern Encyclopedia

- (Germ. Glasur from Glas glass), 1) a vitreous protective decorative coating on ceramics, fixed by firing (transparent or opaque, colorless or colored). 2) A layer of frozen transparent sugar on fruits, sweet flour products ... Big Encyclopedic Dictionary

What is covered with cakes and pastries, sweets and biscuits, Easter cakes and gingerbread - all this is called icing. It can be very different, but invariably decorates confectionery, both in appearance and in taste. Actually, it is a confectionery semi-finished product, without which it is difficult to imagine some pastries. It is a sweet syrup, in a liquid form or already frozen on the surface of the product - such products are called glazed. Glaze is not only tasty, but also healthy! Thanks to her, cooked goodies remain fresh for more than one day.

What is glaze?

There are many types of glaze, here are the main ones:

• Sugar. This is the simplest type, to obtain it, it is enough to mix powdered sugar with water. Moreover, dry matter, that is, powder, should be at least 78% of the mixture.
• Confectionery. This type is most often used to cover industrial confectionery products. It consists of sugar, cocoa products and fat. This fat replaces cocoa butter, and, accordingly, such a glaze is the least useful. But, unfortunately, it is with this kind of her that we have to deal most often.
• Well, perhaps the most popular and widespreadicing - chocolate. It is used to cover sweets and eclairs, gingerbread and biscuits, cookies and muffins, and, of course, one of the most famous uses -chocolate icing for cake. Only a product that contains at least 25 percent of the dry residue of cocoa products can be called realchocolate icing. Moreover, the content of cocoa butter should be at least 12 percent. They make it not only from dark chocolate,milk glaze and white chocolateno less common. It has slightly different solids content standards than for black.White chocolate icing for cake- it is original and beautiful, and therefore we advise you to pay special attention to it.

glaze rules

For any type of glaze, there are a number of rules, under which it will ideally fit on confectionery and will not cause problems in work. Firstly, it must be of the right consistency - not very thick and not very liquid. Only then can it be well applied to the product, but at the same time it will not spread over it. If the glaze is too thick, you can add a little water to it, and hot. If liquid - a little powdered sugar.

The second rule concerns powdered sugar, which is used to make the glaze. Firstly, it should be very small, and secondly, it should be well sifted so as not to stray into lumps. It is better to make your own frosting with a coffee grinder, rather than using a ready-made glaze - then you will definitely get a crumbly, not a matted ingredient.

Chocolate glaze recipes

chocolate icing recipesthere is a sea, all of them differ not only in the nuances of cooking, but also in the composition of the products. If you're wonderinghow to make chocolate frosting for cakeor sweets, for cakes or gingerbread: read and write. We will bring you a few differentchocolate icing recipes: chocolateor cocoa powder, with or without additives.

• Chocolate and cream frosting. In order to cook it, you will need the obvious set of ingredients, which is reflected in the name:cream and chocolate. Glazethis one is pretty easy to prepare. You need to take 150 grams of dark chocolate and break it into pieces. Then put the saucepan in a water bath, and place the chocolate there. Pour 125 ml of cream there and stir until the chocolate melts and the mass becomes homogeneous. That's all,chocolate icing from chocolateready. You just have to cool it to the right consistency.
• Chocolate and Butter Glaze. It is prepared mainly from black, butwhite chocolate icing according to this prescriptioncan also be cooked. For her, you will need 125 grams of chocolate, 50 grams of butter and 3 tablespoons of cooking cream.How to make chocolate frostingand oils? It's as simple as that: put all the ingredients in one saucepan or ladle and put on the smallest fire. Stirring constantly, melt the chocolate and bring the mass to a homogeneous state. Then let it cool down a bit and apply. If you have done thischocolate icing for cake, be careful about the consistency - so that until you finish applying it, it does not become very thick.
• Chocolate and milk glazewith honey. For this glaze you will need: 100 grams of chocolate, 4 teaspoons of honey, 4 tablespoons of powdered sugar, 4 tablespoons of milk, 50 grams of butter. Melt chocolate in a water bath, and then add milk and powder there. Stir until the mass becomes homogeneous. After removing from heat, add oil and mix well. And at the very end, add honey. Suchchocolate glaze fit for chocolate cake, for biscuit or cookies, and for any other type of baking.
• Icing from cocoa powder. We talked abouthow to make chocolate frosting, but there is a way to make conditionally “chocolate” icing without it. To do this, you will need 5 tablespoons of cocoa, 1 cup of sugar and 125 ml of water. Mix water with sugar and simmer the syrup over low heat, and when it starts to thicken, add cocoa. Let the mixture cool slightly and apply to pastries.

As you can see, it is not at all difficult to prepare a decoration for your culinary masterpieces, and the products that are used for this are in every home. It is enough to devote a little time to this, and your homemade cake will become a real confectionery masterpiece, and homemade gingerbread cookies will become a work of art.

The former are refractory, with a spill temperature of about 1000-1420 °C; the latter are fusible, with a spill temperature of 600-1280 °C.

What is glaze and its properties

The former are used for poured firing of porcelains, partly semi-porcelain and fine-stone goods. The latter are used for poured firing of earthenware, soft porcelain, majolica and pottery.

Frit - the basis for the production of glaze. To make it, molten quartz sand or broken glass is poured into cold water. Then it is ground and mixed with water.
Glazes are transparent and deaf (opaque). Opaque glaze (enamel) is obtained by adding insoluble or semi-soluble compounds to a transparent glaze or by developing a finely dispersed crystalline or gas phase in the glaze under the appropriate temperature conditions.

Glazes are also shiny and matte, colorless and colored.
Glazing is carried out by dipping the product in the glaze (glaze slip), pouring the glaze over the product, or spraying the glaze onto the product.
Below are the features of the effect of oxides on the properties of glazes.

What is glaze - the effects of oxides on the properties of glazes

Silica- increases refractoriness and viscosity, lowers the thermal expansion efficiency (c.t.r.) Silica is introduced in the form of quartz sand, kaolin, clay. Very fine grinding of quartz can cause fine cracks on the glazed surface, the so-called zek.

titanium oxide- increases chemical stability, promotes crystallization, can suppress glaze.

zirconium oxide- suppresses the glaze, increases its chemical resistance and fusibility. It is introduced in the form of zircon (zirconium silicate) and zirconium oxide.

Tin oxide- the glaze is very muffled. Significantly increases the moisture resistance of the glaze.

Cerium oxide- muffler.

Boric anhydride- strong flux, adds shine and increases hardness, reduces the tendency to tail (lowers k. t. r.). It is usually introduced in the form of borax or boric acid.

Alumina- increases refractoriness, reduces the possibility of the appearance of the tseka.

iron oxide- coloring oxide, strong flux. The presence in the glaze is usually undesirable.

Chromium oxide- coloring oxide (green), increases chemical resistance, gives coverage and smoothness.

lead oxide- the most powerful flux. Promotes a wide melting range during firing. Gives products a particularly beautiful shine, contributes to a good spill. Very toxic. Introduced into the charge (mixture of raw materials) in the form of red lead.

copper oxide- Slightly affects spill and shine. Colors the glaze blue (oxidizing) and red (reducing).

calcium oxide- weak flux in fusible glazes. Adding it causes dullness. Strong flux in refractory glazes. Reduces the tendency to freeze, promotes crystallization, but somewhat reduces the melting point of the glaze during firing. It is introduced into the charge in the form of marble, chalk, flask.

magnesium oxide- stronger flux, contributes to the hardness, strength and elasticity of the glaze.

zinc oxide- good flux, greatly reduces the C.T.R., suppresses the glaze, in which MgO is present. In a reducing environment, it is reduced to Zn and volatilizes.

sodium oxide- strong flux, greatly increases the c.t.r., increases the tendency to caking, lowers hardness, greatly weakens the chemical resistance, somewhat reduces the melting interval of the glaze, gives it a good shine. It is introduced into the mixture in the form of soda, borax.

confectionery glaze is a sweet semi-finished product that is designed to cover various confectionery products. This product adds a more attractive appearance to desserts and improves their taste characteristics. Even the most ordinary cake, after coating with icing, acquires a special taste and aroma. Often, rolls, cakes, sweets, waffles, as well as ice cream, marshmallows and sweet cheeses are covered with confectionery glaze.

At the moment, there are four main types of this semi-finished product:

• chocolate icing (ganache) - twenty-five percent consists of natural cocoa products, and this number includes twelve percent cocoa butter;
• milk glaze - includes cocoa powder (15%), milk powder (12%), cocoa butter (5%), milk fat (2.5%);
• white icing - it includes cocoa butter (10%), milk powder (14%), fat milk product (2.5%);
• icing sugar - seventy-eight percent consists of solids, as well as sugar and purified water.

In addition, there is also royal icing, but it is usually used not as a cream, but to create confectionery decorations. From such a semi-finished product it is convenient to make both simple figures and very complex compositions.

Mirror and colored confectionery glazes are also very common. In the first case, the product is prepared with gelatin, and in the second - with food coloring. When mixing these two semi-finished products, an unusual, but very original glaze is obtained.

Today, you can buy confectionery glaze in almost every store with sweets. Usually it looks like a chocolate bar or small disks (see photo). Before use, the sweet semi-finished product must be melted to a temperature of 55 degrees. Glaze already melted can also be sold, for example, in tubes or buckets.

How to make confectionery icing at home?

To properly prepare confectionery icing at home, it is recommended to take into account some subtleties in the process of its preparation.

• Homemade glaze should not be too thin or very thick. In both cases, the product will be inconvenient to work with. The consistency of confectionery glaze should resemble sour cream.
• For making glaze, it is better to use homemade powdered sugar. In addition, it is very easy to do it yourself. To do this, you just need to carefully grind the granulated sugar in a coffee grinder.
• Ordinary water can be replaced with natural lemon juice. This will give the glaze a richer flavor and aroma. Lemon juice can be mixed with water if desired.
• It is recommended to add eggs to homemade glaze. These products thicken its consistency, and also endow it with a yellow tint.
• If the icing is prepared for cakes, then it is recommended to include butter in its composition. So the sweet semi-finished product becomes tender and soft, and the consistency resembles a cream.
• Confectionery glaze will become much brighter and more attractive if you add food colorings to it, thanks to which the product can be painted in absolutely any color.
• It is not recommended to prepare this product from aerated chocolate.

The table below shows several ways to make homemade confectionery glaze, which we recommend that each of you use.

The main advantage of the types of glaze mentioned above is that they contain only natural ingredients. Based on this, such sweet semi-finished products can be safely considered products that are useful for the body.

Confectionery glaze is a very tasty semi-finished product and an indispensable product in the preparation of many desserts.