Icings, fillings and glazes

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent


This chapter deals with the wide range of icings and fillings which are used to make cakes more attractive and appetizing. The range is extending as it becomes necessary to modify traditional recipes to meet present-day requirements of mechanization and distribution involving such factors as wrapping and packaging.


Cocoa Butter Water Icing Invert Sugar Sugar Crystal Puff Pastry 
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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