Glaze spray

[Sussan ScoolinaryTeam]

Hi Tapasya Sofia

To spray with neutral mirror glaze using a spray gun, you generally don’t need to add water, but you do need to heat it to achieve the right consistency for spraying. Here are the basic steps:

1. Heating: Heat the neutral mirror glaze to a temperature between 35°C and 40°C. This will make it liquid enough to pass through the spray gun without issues.

2. Consistency Check:If the neutral mirror glaze still seems too thick after heating, you might consider adding a small amount of water or glucose syrup to adjust the viscosity. However, this is not always necessary and depends on the specific brand of neutral mirror glaze you are using.

3. Using the Spray Gun:Once the neutral mirror glaze is at the correct temperature and consistency, load it into the spray gun and ensure the nozzle is clean to avoid clogs.

Make sure to follow the instructions from the specific neutral mirror glaze manufacturer you are using, as some brands may have particular recommendations for heating and application.

Let me know if the information provided answers your question. I’m here if you have any other inquiries and will be happy to assist you.

Best regards.

[Tapasya Sisodia]

Thank you for your quick response I will try it tomorrow and get back to you if I am stuck…

[Sussan ScoolinaryTeam]

Hi Tapasya Sofia

We remain attentive to your response.

Greetings.

[Salma Sali]

Sussan,

will this air gun works for our glazing purposes? (Chocolate making, croissant decorating with glazing)

• This reply was modified 4 weeks ago by  Salma Sali.

[Sussan ScoolinaryTeam]

Hi Salma.

To choose an appropriate airbrush for chocolate work or applying neutral glaze in pastry, you should consider the following specifications to ensure effective and safe use:

1. Food-Grade Materials: Ensure the airbrush is made from food-safe materials. This includes both the container and internal parts that come into contact with food, which should be made of stainless steel or food-safe plastics approved by food safety regulations.

2. Proper Nozzle Size: The nozzle size is crucial for achieving a fine, even spray.For chocolate, a nozzle size between 0.8 mm and 1.5 mm is recommended. This range allows chocolate (usually thinned with cocoa butter) to spray evenly.For neutral glaze or icing, you can use a similar or slightly larger nozzle (up to 1.8 mm), depending on the glaze’s viscosity.

3. Adjustable Air Pressure: The airbrush should have adjustable air pressure control since both chocolate and glazes require low pressure to avoid damaging the product. A pressure range between 1.5 and 2.5 bars (20-35 psi) is typically suitable. Precise control will allow you to adjust the spray according to the product’s density.

4. Small, Detachable Container: A small container (100-250 ml) is ideal for working with chocolates and glazes as it’s easier to handle. It’s also important that the container is detachable for easy cleaning, as any residue could contaminate future applications.

5. Temperature Tolerance: If you plan to use it with chocolate, make sure the components can withstand temperatures up to 35-40°C, which is the typical temperature for spraying chocolate.

6. Compatibility with Different Liquids: The airbrush should be able to spray liquids of varying viscosities. Airbrushes specifically designed for chocolate and pastry are typically made to handle thicker liquids, like chocolate or glaze, without clogging.

Some brands to consider include Iwata, Paasche, or Badger, which offer high-quality food-safe airbrushes.

If your airbrush meets these specifications, you’ll have the right tool to achieve high-quality finishes without compromising food safety. We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there, Tapasya!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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