Close-up of glazed donuts on a white surface.
Close-up of a toasted bread slice with a spread of icing and crunchy cereal topping.
Close-up of a pizza topped with cherries, white glaze, and various fruits and nuts.

STABILIZERS

Doughnut Glaze and Icing Stabilizer (Regal)

Retail Bakery Icing and Glaze Stabilizer

White Icing Stabilizer with no Titanium and Sulphate

White Icing Stabilizer

  • A is a boil-type powdered stabilizer formulated for white icings and glazes, helping prevent weeping, stickiness, and premature breakdown while providing stability for frozen and packaged bakery applications.

  • Boil the stabilizer in water, add sugar and optional fats, then mix the syrup into icing sugar and apply the icing hot at approximately 50°C/125°F.

  • #1110

  • A boil-type powdered stabilizer formulated for white icings, donut glazes, and decorative bakery applications, helping prevent weeping, stickiness, and premature breakdown while improving stability for frozen and packaged baked goods.

  • Boil the stabilizer in water, add sugar (and optional shortening/oil/hard fats), then mix the syrup into icing sugar and apply the icing hot at approximately 50°C/125°F.

  • #1100

  • A cold-water-soluble powdered stabilizer for retail bakery icings and glazes that helps prevent weeping, stickiness, and premature breakdown while delivering smooth, stable finishes without the need for boiling.

  • Soak the stabilizer in cold water for 30 minutes to form a smooth syrup, then mix it into icing sugar to create the desired icing or glaze.

  • #2300

  • A boil-type powdered stabilizer designed for donut glazes, icings, ganache, and fondants, helping prevent weeping, stickiness, and premature breakdown while improving stability for frozen and packaged bakery products.

  • Boil the stabilizer in water, add sugar and optional fats, then mix the syrup into icing sugar and apply the glaze or icing hot at approximately 50°C/125°F.

  • #1300

Royal Icing Powder Mix

Laminated Dough Glaze Stabilizer

Meringue Powder without Vanillin

Meringue Powder

  • A flavour-free powdered blend made with egg albumen and gum tragacanth for producing stable meringue toppings, fillings, and royal icing applications with reliable whipping performance and consistency.

  • Dissolve the meringue powder in cold water, allow it to hydrate briefly, then whip to stiff peaks and prepare as a standard meringue application.

  • #2406

  • A gluten-free powdered blend made with pasteurized egg whites for creating stable meringues, royal icing, marshmallow fillings, and traditional frostings, offering safe, reliable performance for commercial and retail bakery applications.

  • Soak the stabilizer in cold water for 30 minutes to create a smooth syrup, then mix it into icing sugar to form the desired icing or glaze.

  • #2405

  • A powdered glaze stabilizer developed to produce a clear, glossy glaze for a variety of dessert applications. Formulated with granulated sugar and agar, it delivers consistent performance and shine while supporting commercial bakery production. 

  • Boil the powder blend with sugar and water, then brush or spray the glaze onto baked products.

  • #4400

  • A gluten-free powdered blend made with pasteurized egg whites, gum Arabic, and icing sugar for creating traditional royal icing with excellent stability and consistency for decorating cookies, gingerbread houses, and specialty baked goods.

  • Add the Royal Icing Powder Mix to water and blend until the desired icing consistency is achieved for your application.

  • #2600