There are a lot of kinds of glacé tops: marble, fodant etc according to the desirable application.

The glacé tops type marble are basically compose by, pure icing and egg white. It dries up in one or two days producing the traditional firm non fat top, used in candy bakery products, such as birthday or mariage cake, etc.

This kirid of top presents a series of disadvantages. Further of having to be prepared immediately before the application, and being unstable for storage, it becomes sandy due to the progressive increasing of the sugar crystals, this top, when dry, becomes very hard, difficulting the cut of the cakes. Another disadvantage is related to the taste. In order to adhere top to the cake, a mixture of sugar and lemon is used, and this mixture produces a sandy sensation inside the mouth. The application of the top is also tough, and requires time and hability.

Thefodant is a super-saturated solution of sucrose formed through heating followed by cooling and shaking, producing a plastic paste formed by small and uniform sugar crystals. The water functions as a solvent for sugar furnishing the malleability necded for toping. However, the water added to reduce the top viscosity often causes it to coagulate and break, since the partial solubilization of sugar is the principal responsible for the top structure.

Another type of top, having a greater malleability and durability, when dry,

than the fodaslt and marble, is the top called"Sugarpaste". This top is a plastic sugary paste of easy application and ideal consistency: suffitientely firm to bear a second cake weight or molding, but with an easier cut.

The"Sugarpaste"can be vaccum packed and storaged without refrigeration for about one week, presenting the avantage of not being necessary to prepare it at the time of the application.

The book"International School of Sugarcraft"written by Nicholas Lodge published by Merehurst Press Publishing, 1998, London; describes a recipe of top called"gelatin 1cing"with the following composition: Pure icing 0,750 Kg Water 0,450 L Liquid Glucose 0,045 L Glycerin 0,015 L Powdered unflavored gelatin 0,015 Kg The top vis obtained by this form: Putting water and gelatin in a bowl in a water bath, with boiling water, out of the stove, stirring occasionally till the whole gelatin dissolves. Adding the glucose and glycerin and stirring till the mixture is liquid and lukewarm. Then, remove the bowl fi om the water.

Adding sugar to the mixture with a wooden spoon. When the mixture starts to paste, make a ball.

The Australian's publication, which the authorship is of Rachel Campbell, 1991, describes an alternative recipe of"Sugarpaste", given: Pure icing 2,500 Kg Crystal sugar 0,125 Kg Vegetal fat 0,125 Kg Water 0,300 L

Cream of tartar 0,010 Kg Glucose 0,125 Kg Glycerin 0,030 L Powdered unflavored gelatin 0,030 kg To obtain the paste, mix water, the gelatin and the vegetal fat in water bath till the gelatin dissolves. Add the cream of tartar, glucose, glycerin, pure icing and the crystal sugar and heat, shaking, till 138°C (280°F).

When the mixture is cool, churn until it forms an homogeneous paste.

Although this paste represents a substantial avance, related to the <BR> <BR> <BR> traditional glacés, marble and fodant, it presents some problems for the industrial production.

When it is produced according to the recipes above, the paste obtained hardens very quickly, difficulting its application and causing splits on the top.

According to the preceding forms of preparation, the bad dilution and the excessive heating of the gelatin, make the paste hard and little malleable.

A"Sugarpaste"presents hygroscopic characteristic. In humid wheater, the top mines water, becomes stick and loses its characteristicals aroma and taste.

After some time of storage it turns out to be very difficult to make the paste return to its normal consistency without heating.

There is not any product with the characteristics of malleability desired by the consumers of this kind of top, to be used in industrial scale available in market.

The objective of the present invention was to obtain a malleable, inexpensive and higher durability paste to candy. Moreover, it is desirable to obtain a paste that can be storaged ready to immediate consumption.

Through the studies based on the compositions given above, it was obtained a good malleability, low price and high durability paste adapted to our climate.

Another avantage achieved by the referred paste, is that when it is ready and vaccum packed, it can be conserve, without refrigeration, for at least 30 days,

not loosing any of its characteristics.

The paste presents an additional avantage: after drying, even if after long periods of storaged, it returns to its original consistency simply by the heat of the hands.

The said paste is comprise for, at least, the following ingredients: crystal sugar; cream of tartar; fat; water; glucose and; gelatin.

An example of the preferred realization, but not limite, of the paste referred in the present invention is given bellow, with its composition and attainment process: Pure icing 6,600 Kg Crystal sugar 1,750 Kg Water 1,100 L Vegetal fat 0,015 Kg Vanilla 0,030 Kg Glucose 0,500 Kg Cream of tartar 0,015 Kg Glycerin 0,250 L Powdered unflavored gelatin 0,120 Kg The paste may be obtained in larger or smaller quantities, since the proportion among the ingredients of the referred composition is maintained.

Alternatively, the proportion of each of the said ingredients, together or separately, may vary in a range of about 80% to 120% of the values described above.

For the preparation of the paste, its necessary primarily to dissolve the gelatin, preferably powdered, in a water bath with 0,550 L of water. Next, add in the mixture of gelatin and water, 0,5 Kg of fat, preferably vegetal, obtaining the first syrup.

Separately, mixture the crystal sugar, the glucose, o cream of tartar, the

115, 5°C (240°F), obtaining a second syrup in soft ball.

Join the two syrups and, when the mixture is cool, shake it in a bread machine on medium speed, for about 40 minutes, adding little by little the crystal sugar and the vanilla.

Immediately, pack the paste at vaccum since it still must be soft. In the case of immediate consumption, pour the paste on a pure icing powdered tray and wait until it gets harden to be used.

To use the packed and storaged paste, it is only necessary to open the pack and work the paste, so as to it to reacquire the ideal consistency for applications in tops and moldings. For bigger quantities, it is also possible, alternatively, to use a bread machine for about 5 minutes.

Alternatively, the second syrup in soft ball, may be prepared by heating the mixture in a temperature range comprise between 110°C and 121°C (230°F and 250°F).

An alternative modality of the present invention consists on adding the ingredient chocolate in a quantity that may vary from 0,540 Kg to 0,690 Kg to a range of about 1,1 Kg to 1,5 Kg of prepared paste, preferably 0,600 Kg to 1,3 Kg of prepared paste. The chocolate has to be dissolve in water bath and, immediately added and mixed to the cold paste. Any kind of chocolate may be used.

The novelty of this form of preparation, is in the fact that the two syrups are prepared separately, it makes the good dilution of the gelatin possible, avoiding its excessive heating. The increasing in the water quantity used in the preparation of the paste also makes the better dilution of the gelatin possible.

The increasing in the tenor of glucose avoids the absorption of the air moisture by the top, improving the visual and gustatory aspects, and increasing the durability of it. After the application. According to the present invention the paste may be maintained out of the fridge for until one week, even if it is exposed to air and moisture.

The glycerin is responsible for the elasticity of the paste, turning it more

malleable. It is responsible for the important characteristic of reversibility in tue consistency of the paste.

The cream of tartar gives consistency to the paste and a darkener color.

The excess of it turns the paste harden and dark. The reduction of tlie quantity of cream of tartar on the paste composition according to the present invention gives to the paste a Nvliitisli tonality and a smoother consistency. However, if'the quantity of this componclll is much reduced the paste loses its homogeneous and plastic characteristics.

The vacilla is responsible for the flavor of the paste. It is also possible to add another flavoring to the mixture, such as almond essence.

In casc of desiring a colored paste, dyes may also be added for this purpose.