Shellglaze Series

The Shellglaze series features glazing and sealing agents suitable for chocolate panning and hard and soft sugar panning. Traditional shellac based confectioners varnish and wax based confectioners varnish are available.

Products include Shellglaze 300, Shellglaze 300C and Shellglaze SSPA. In chocolate panning applications, Shellglaze products are often used in conjunction with other Masterol Foods products such as Liquicote precoating agents and Speedigloss water-based glazes.

Glazing agents perform many functions, including:

  • Enhance the gloss
  • Protect the gloss
  • Act as a moisture barrier
  • Prevent blocking
  • Extend shelf life

Shellglaze 300 and Shellglaze 300C
Shellglaze 300 and Shellglaze 300C are composed primarily of Shellac and Alcohol and are typically known as Confectioner’s Varnish. They are used in the production of panned confectionery and chocolate products.

Shellac-based glazing and sealing agents ensure stability of the gloss in high temperature and high humidity environments. They also protect against the influence of other factors such as wide variations in temperature and damage from packing lines. A number of grades are available, ensuring flexibility to meet conditions imposed by a range of manufacturing environments.

Shellglaze SSPA
Shellglaze SSPA is a wax-based glazing agent which is designed for sugar panning applications where atomised wax powders are often used, such as in the manufacture of jelly beans. Shellglaze SSPA is designed to allow faster throughput than waxes and also helps to address WHS and cleanliness issues which may be caused by the use of atomised powders.

Shellglaze Glazing and Sealing AgentsJellybean ManufacturingConfectioners Varnish

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Product is offered in a range of pack sizes including 10 and 20 litre / kg packs, 205 litre drums and 1000 litre IBC and Pallecon. The product type and usage conditions often play a part in determining the appropriate pack size and type for a given application. Please contact us to discuss your requirements.