The first is refractory, with a spill temperature of about 1000-1420 ° C: the second is low-melting, with a spill temperature of 600-1280 ° C.
What is the glaze and its properties
The first are used for polish firing porcelain, partly half-polware and fine-chamber goods. The second is used for the polished roasting of faience, soft porcelain, majolica and pottery.
Fritt - the basis for the production of glaze. For its manufacture, melted quartz sand or broken glass is poured into cold water. Then it is subjected to grinding and mixed with water.
Glazers are transparent and deaf (opaque). The opaque glaze (enamel) is obtained by adding insoluble or semi-soluble compounds to a transparent glaze or due to the development of the glazes at the corresponding temperature mode of the fine-dispersed crystalline or gas phase.
Glazes are also there shiny and matte, colorless and colored.
The glazing is made by dipping the product in the glaze (glaze shouting), watering the products with icing or spraying glaze on the product.
Below are the features of the action of oxides on the properties of glaze.
What is the glaze - the actions of oxides for the properties of glaze
Silica - Increases the refractory and viscosity, lowers the effect of temperature expansion (k. etc.) silica is introduced in the form of quartz sand, kaolin, clay. Very subtle grinding grinding can cause thin small trisces on the glazed surface, the so-called CEK.
Oxide titanium - increases chemical stability, promotes crystallization, can be swirling.
Zirconia oxide - Glush icing, increases its chemical resistance and federation. It is introduced in the form of a zircon (zirconium silicate) and zirconium oxide.
Oxide tin - Heavy glaze is strongly. It significantly increases the moisture resistance of the glaze.
Oxide cerium - Silencer.
Born anhydride - Strong crying, gives shine and increases the hardness, reduces the tendency to the ceka (lowers to. t. p.). It is usually introduced in the form of a bee or boric acid.
Alumina - increases refractory, reduces the possibility of the appearance of Ceke.
Oxide iron - Painting oxide, strong smooth. The presence in the glaze is usually undesirable.
Oxide chromium - Painting oxide (green), increases chemical stability, gives hireness and smoothness.
Oxide lead - The most strong smooth. Promotes a wide melting interval during firing. It gives the products a particularly beautiful shine, promotes a good spill to a very poisonous. Ented in the mixture (a mixture of raw materials) in the form of turkey.
Oxide of media - weakly affects spill and shine. Staining the glaze in the blue (oxidative medium) and in the red (reducing medium) color.
Calcium oxide - Weak sludge in low-melting glaze. Supplement it causes mattness. Strong crying in refractory glazes. Reduces the tendency to the Cope, contributes to crystallization, but somewhat reduces the melting point of the glaze when firing. It is introduced in the mixture in the form of marble, chalk, soils.
Magnesium oxide - stronger crying, promotes the hardness, strength and elasticity of the glaze.
Zinc oxide - A good crying, greatly reduces to. t. r., Shuffling the glaze, in which MGO is present. The reducing medium restores to Zn and also disappears.
Sodium oxide - Strong crying, very much increases to. T. R., Increases the tendency to the ceka, lowers the hardness, strongly weakens chemical resistance, slightly reduces the melting interval, tells it a good shine. Entered into the mixture in the form of soda, borants.
- (It. Glasur - from Glas - Glass), 1) a glass-visual-decorative coating on ceramics, fixed by the firing (transparent or not ... encyclopedic DictionaryGlaze
- J. German. Watering, Murava, glass gloss, indoable through fire on stone (clay) dishes. Glaze, glaze, irrigated ... Dictionary Daly
Glaze
- thick sugar syrup for the preparation of candied fruits, for plating ready-made flour products. and 1 more definition Dictionary of Ozhegov
Glaze
- Thin glass layer on the surface of ceramic products, formed by melting and subsequent frozen ... Construction Dictionary
Glaze
- - vitreous protective and decorative coating on the ceramics attached by the firing .. Historical Dictionary
GLAZE
- and, mn. No, g. 1. Glossy glass-shaped alloy, which covers the clay, faience and the like. dishes. Charm - cover ... Dictionary of foreign words
glaze
- (on ceramic dishes), for the first time at Poroshina, 1764; See Christians 58. Of it. Glasur is the same; cf. Tooth-Goetz 209. Hardly a mustache ... Etymological Dictionary of Fasmere
glaze
- Eye "Ur, glaze, MN. No, · Women. (· Him. Glazur). 1. Special glossy alloy, which are covered with dishes (not ... Explanatory Dictionary Ushakov
Types of icing
Glazers can be transparent or opaque, colorless or painted, shiny or matte. The basis of the glaze is kaolin, quartz and field swap. The composition of the glaze is also introduced oxides of metals.
Depending on the method of cooking, the glazes are divided into raw and fritted. Raw glaze are the most simple: all components are crushed and mixed with water to a certain density of the glaze of the glaze. To obtain a fritted glaze, the components of the glaze mixture of frittee, that is, they fure (usually at a temperature of 1200-1300 ° C), as a result of which insoluble silicates and other connections are formed. After melting, the frit is poured into the tank with water, where it cools, then dried and thoroughly crushed into a step.
Distinguish the glaze tight and low-melting. Tug carrier are used for porcelain, shamot, solid faience. Their melting point is 1125-1360 ° C. For majolica take glazes, which melt at a temperature of 900-1100 ° C.
Colored glaze
For decorating products from porcelain and majolica, bright colored colored glaze are often used, so on. watering. The color is achieved by the introduction into a colorless glaze of oxides and salts of metals. So, the cobalt oxide gives color from light to dark blue; Chromium oxide - green, and if there is a tin - pink, red; Copper oxide is used to obtain emerald green, blue-green glazes, as well as glaze of copper-red shades for reducing 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 tons and 4 extra). - St. Petersburg. , 1890-1907.
Links
Wikimedia Foundation. 2010.
Synonyms:Watch what is "glaze" in other dictionaries:
- (it. Glasur, from Glas glass). The glass layer, which is imposed on the clay, faience, porcelain dishes and tiles, informing the shine and preventing the seeping of water, otherwise still calling. Murava. 2) Outdoor white brilliant layer of teeth, calling. ... ... Dictionary of foreign words of the Russian language
Covering confectionery (gingerbread, cookies, sometimes pies and cakes) dense, thin-shell of sugar squeezed by food dye (zest), or from a mixture of sugar and chocolate or eggs (complex glaze or cuteur). Usually ... ... Culinary Dictionary
Coating, enamel, watering, Murava, chandelier dictionary of Russian synonyms. Watering glaze dictionary of synonyms of the Russian language. Practical directory. M.: Russian. Z. E. Alexandrova. 2011 ... Synonym dictionary
glaze - And, g. Glaçure, it. Glasur. 1. Alloy for covering ceramic products. Sl. 18. The icing, which he knows knows, is very decorated with claying dishes. Schumacher report 548. On the newly invented painting in France on china without glazes. Poroshin Zap. 53. ... ... Historical Dictionary of Gallicalism Russian Language
GLAZE - (watering, mural), vitreous mass, covering the clay product impermeable for liquids with a layer. It turns out when burning in special furnaces of clay products, the so-called "shard", due to the melting of the covering ... ... Big medical encyclopedia
Glaze - - a vitreous coating on ceramic products, protecting them from the destructive effect of liquids and gases, as well as a more spectacular appearance. [Terms of Russian architectural heritage. Plugs V.I., 1995] Glaze - ... ... Encyclopedia Terms, Definitions and Explanations of Building Materials
Glaze, glaze, mn. No, wives (it. Glazur). 1. Special glossy alloy, which is covered with dishes (not glass). The glaze cracked and crumbled. 2. Sugar syrup, especially prepared for cooking in it fruits and for decorating sweet flour ... Explanatory Dictionary Ushakov
glaze - Glaze, book. Murava, book. Owlock, book. irrigation glazed, glaze, glaze, glaze, book. Mars, book. Muraran, book. Oblivaya, book. Polish, book. Watering ... Dictionary of Tezaurus Synonyms of Russian Speech
Glaze - - a thin glass layer on the surface of ceramic products, formed by melting and subsequent frozen of a specially applied ceramic mass of a certain composition. The glaze improves physicochemical and decorative qualities ... Current dictionary
- (German glass, from Glas glass), 1) a glassy protective decorative coating on a ceramics attached by the firing (transparent or opaque, colorless or painted). 2) a layer of frozen sugar on fruit, sweet flour products ... Modern encyclopedia
- (it. Glasur from Glas glass), 1) a glassy protective decorative coating on ceramics, fixed by the firing (transparent or opaque, colorless or painted) .2) a layer of frozen transparent sugar on fruit, sweet flour products ... Big Encyclopedic Dictionary
Alexander Gushchin
For the taste, I do not pass, and it will be hot :)
Content
Many hostesses love to prepare homemade desserts. Cupcakes or cake with chocolate glaze will delight adults and children, especially if you clearly stick to the preparation recipe. Glyasazhe from white or dark chocolate will be an excellent option for decorating dessert Bird's milk, biscuit cakes and other home baking.
How to make chocolate glaze for cake
So that the fudge is the desired consistency, it is important to determine for which purpose it is planned to be used. The technology depends on whether the matte or glossy mixture must be obtained. The classic chocolate glaze on the cake is preparing easily and quickly. Each hostess has its recipes and secrets of cooking sweets for pies and cupcakes, however, you can take into account several basic rules of how to cook chocolate icing for a cake:
- The consistency should not be very thick or liquid. The ideal option will be a creamy mass, because it is more convenient to apply it on the product. Such a mixture will quickly freeze.
- If it turned out a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick dilute with a spoonful of warm water.
- Pudder is better made from sugar with a coffee grinder. Ready powder need to additionally sift.
- If we replace water with lemon juice, then the chocolate glaze for the cake will be acidified, which will give an unusual taste of a sweet dish.
- If you need a lean option, just melt the tile.
- Many recipes provide for the addition of cream oil for greater softness.
- If you apply jam from berries or fruits on the product before glazing, then the mass will be perfectly smooth.
Chocolate glaze - recipe
You can make a lot of confectionery tiles or cocoa: depending on what kind of chocolate glaze recipe for the cake you liked. It is possible to use the resulting composition to apply the inscriptions, connecting cortex, decorating. An experienced hostess knows that the glazzed pies always look more attractive than untreated, so it is worth spending a few minutes to prepare the composition. The classic basis involves the use of sugar, cocoa, milk or water.
Below are several photos of recipes describing how to cook chocolate glaze for the cake. Before using the fudge, it is recommended to cool a little so that it does not spread through the dish. If you use oily cream, cool the mixture even more. Distribute better tassel. A special taste will be given a little vanillina, rum, cinnamon or brandy.
From cocoa
Presented photo Recipe will tell how to cook a delicious plastic mass for confectionery decorating. When frozen, it turns out a dense glossy crust. To prepare such a mass, it is recommended to take the dark cocoa powder grade and high-quality butter. Chocolate glaze from cocoa is suitable for covering cupcakes, sweet pies, cakes or desserts of cream-like consistency, such as souffle.
Ingredients:
- milk - 4 spoons;
- butter creamy - 50 g;
- cocoa - 1 spoon;
- sugar - 4 spoons.
Cooking method:
- Melt oil on slow fire.
- Add to saucepan Sugar sand with milk.
- Cook to completely dissolve sugar.
- Sift cocoa powder through a sieve, add to the dairy mixture.
- Heat all about two minutes.
- Before decorating a cake to cool the composition.
From cocoa and milk
Many recipes involve the use of cocoa powder with milk, sour cream or cream. Such a combination of ingredients makes the coating brilliant, soft, dense. There are many photos of recipes involving different proportions of products. Experimental, you can constantly get the glaze from cocoa and milk of different shade, taste. The originality will give coconut chips, nuts, confectionery sprinkle.
Ingredients:
- milk - 3 spoons;
- vanillin;
- sugar sand - 5 spoons;
- cocoa powder - 6 spoons;
- creamy butter - 50 g.
Cooking method:
- Connect all components in an enameled bowl.
- Water bath, constantly stirring the composition.
- Check availability, pinning some glazing on a saucer. A drop should be frozen immediately.
From chocolate
The easiest way to cook glazing is to melt the tile of dessert chocolate. You can use white, dairy or dark varieties, depending on personal preferences. Chocolate glaze for - a quick way to decorate the product (as in the photo). For the prescription below, you need to take a tile with a cocoa content of 72%.
Ingredients:
- milk - 5 spoons;
- chocolate without additives - 100 g
Cooking method:
- To break the tile, put in a bowl, lubricated with butter. It is impossible to add water.
- Add milk to ensure the desired eye density.
- A bowl with products to put on a water bath.
- Heat to full melting at a temperature of 40 degrees. Constantly stirring the composition with a dry spoon until it melts.
White chocolate
If home cake is preparing for a special occasion, you can use white chocolate for glazing. With such a coating, dessert will become truly elegant. Mass suitable for decorating rolls, cakes or cream jelly. The glaze of white chocolate for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.
Ingredients:
- sugar powder - 180 g;
- chocolate white - 200 g;
- milk - 2 spoons.
Cooking method:
- Felt a tile, put in a bowl.
- Put the container on the water bath.
- Add candy powder.
- Pour a spoonful of milk.
- Constantly stirring the mass until a thick homogeneous paste is obtained.
- Remove a bowl from the stove.
- Add a spoon of milk.
- Beat a lot of blender.
- Use the product until cooled.
On sour cream
The mass prepared for this recipe will be thick, with a characteristic acidic taste. The glaze for cocoa cocoa with sour cream is suitable for dense home cakes or, you can cover its traditional sausage with nuts. It will not block or be silent, but will fall at the immediately beautiful mirror stroke. If you wish, you can additionally decorate the product with oil cream, nuts, zucats.
Ingredients:
- sour cream - 2 spoons;
- cocoa - 2 spoons;
- powdered sugar - 4 spoons;
- vanilla sugar is half a teaspoon;
- creamy oil - 1 spoon.
Cooking method:
- Connect powder, sour cream, vanillin and cocoa in a bowl.
- Put on a weak fire.
- Cook for 3-5 minutes, constantly stirring.
- Remove a bowl from fire.
- Add butter, mix.
- Apply on the cakes before cooling.
Mirror
Especially beautiful and festively on home pies looks out. Prepared with special syrup or with the addition of a small amount of gelatin. Such a lot is very beautifully frozen on the surface of the product. If the glyaszh will be obtained with bubbles, you can skip it through a sieve before applying to the pie. You will need a thermometer: it is possible to use a mass when it cools up to 35 degrees.
Ingredients:
- glucose syrup - 150 g;
- water - 135 ml;
- sugar - 150 g;
- milk condensed - 100 g;
- gelatin - 15 g;
- chocolate - 150 g
Cooking method:
- Gelatin pour 65 ml of water.
- Place sugar, syrup, water in a bowl.
- Put on a small fire.
- Constantly stirring the composition until sugar is dissolved.
- Put into another bowl of broken chocolate, condensed militant, gelatin.
- Pour hot syrup. Be a blender and cool to the desired temperature.
Chocolate and cream
The presented recipe is classic, so it will definitely not let novice cooks. Chocolate glaze from cream and chocolate will make even the simplest cake refined. To cook glazing you will need a little time and standard set of products. Chocolate tile for the recipe can be dairy, white or dark. Due to the cream and oil, the mixture will be shiny, plastic, thick.
Ingredients:
- chocolate - 100 g;
- cream 30% - 3 spoons;
- creamy butter - 40 g.
Cooking method:
- Felt chocolate tiles, put in a clean, dry bowl.
- Put on a water bath.
- Add oil.
- Stir the composition to homogeneous consistency.
- Beat cream.
- Gently mix cream with chocolate mass.
With butter
One of the easiest and most proven preparation methods for the glazing of confectionery products are chocolate chocolate and oil. Chocolate can be chosen to their taste, however, prefer an option without additives. If you want to decorate dessert nuts or berries, put them on top of glazing.
Ingredients:
- semi-sweet chocolate - 125 g;
- butter creamy - 50 g;
- thick cream - 3 spoons.
Cooking method:
- Place the ingredients in a metal bowl.
- Heat on a water bath, stirring.
- Before use cool.
Milk chocolate
This recipe is suitable for those who are going to please the households with cakes, cupcakes, rolls from a thin dough. The fragrant glaze of milk chocolate for the cake will be sweet, with the original aftertaste. The surface of the glazed cake will be matte, and if you want to achieve a mirror glitter, you need to add to the oil.
Ingredients:
- low-fat cream - 150 g;
- chocolate - 180
Cooking method:
- Tile is blocked, placed in a bowl.
- Add cream.
- On slow heat heated to obtain a homogeneous mass.
How to cover chocolate icing cake
It is important to know not only how to prepare a mass for decorating a cake or cupcake at home, but also how to fill the product with a sweet mixture. Glazing is a simple procedure: even a beginner hostess can decorate the cake. The main rule - the chocolate must cool down a little, but do not thicken, so that the composition does not start draging from the cake or did not turn into a lump.
Chocolate chocolate cake decoration is recommended for a rubber tassel. If you are preparing a dessert from a dense dough, try using for an additional layer of lubricant jam from apricots or peaches, from strawberries. Deliver the root, leave for a few hours.
After that, you need to put the cake on the lattice and you can proceed to its design: to pour chocolate, leveling the surface with a spatula or rubber tassel. If desired, the product can be additionally decorated with nuts, berries, confectionery sprinkle. Cool the cake for several hours in the refrigerator or on the balcony.
