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article linkDonut Glaze Breakdowns and sweats (Donutdude)
posted Thu July 21st 2011 @ 3:06 PM

The reason glazes and icings tend to become sticky and break down do to sweating is because ingredients that are hygroscopic such as honey, molasses and dairy products retain and draw moisture into the glazes and icings. To read and/or listen to the complete article, you must be logged in. See below.

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