Natural beeswax (food grade)
A solid pliable substance from the honeycomb of honeybees, tasteless, as a glazing agent and protective coating for fruit, sweets and dragées and to polish chocolate.
Natural beeswax (food grade, E901) is a solid pliable substance from the honeycomb of honeybees, from light yellow to amber, with a light honey-floral smell, tasteless, insoluble in water. It is used as a glazing agent and protective coating for fruit, sweets, dragées and chewing gum, to polish chocolate, as a component of food emulsions and to seal cheese wheels and parchment.
Recipes with this ingredient
In shape, canele is a cake, in texture it is a porous sponge cake, and if you make a hole in the top and pour chocolate or salted caramel in, you will get a cake. According to the most beautiful version, caneles owe their appearance to the production of Bordeaux wines : in the 17th-18th centuries, a large number of whipped egg whites were used to clarify wine, and the yolks were left out. Probably, the canele recipe was the result of attempts to use them with benefit. Canele is fashionable in Moscow confectioneries today, but often this canele is only in shape, and in taste it is some kind of underbaked wet nonsense. It is easy to distinguish a good canele from a bad one: it should have a dark crispy caramel crust and a slightly moist, but light and porous crumb with a subtle aroma of vanilla and rum . And if you knock the side of the cake on a plate, this crust should also quietly ring. Our recipe for canelé is a time-tested classic from Stéphane Glacier's book "Tartes et gâteaux de voyage, pâtisserie boulangère.
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