How Do You Seal Food For Display?
I’ve never heard of bread being varnished before. Honestly, but it’s a good idea. I make chocolate flower bouquets and sometimes make white chocolate covered strawberries. I also add stabilizer in there. I know that chocolate requires tempering, sometimes I just forget to add it. I work with my bare hands and it constantly melts even though it shouldn’t after adding cocoa butter. I bought these gloves here https://blog.harmonycr.com/best-food-handling-gloves/ as they do not melt chocolate. What else do you recommend? Can they get hot from my hands? I’m working at the right temperature and the tempering process is at 33 degrees.
Create a long-lasting display of breads, cookies, muffins and more by sealing the food with a clear coat of varnish. Varnish will create a hard shell for preserving the shape and color of the food, will keep insects away, and will prevent mold and spoilage caused by air and moisture exposure. A properly sealed food item can last for years, although sweets made with butter or fruit will perish faster than bread. Meat, cheese and other foods dominant in animal products should not be varnished, as these items will rapidly discolor and will still spoil when sealed. Leave the food items to be sealed out until they become dry, hard and stale. Keep them in a dry area to avoid mold. Speed up the drying process and eliminate the chances of mold by drying the foods in the oven. Set the oven on low, from 150 to 200 degrees. Routinely check the food and continue to bake until it feels dry and hard. Allow oven-dried food items to dry completely before sealing. Line a working area with newspaper or