Coatings for bakery/confectionery use and coated cakes or breads. These
coatings have transparency like glaze, and appearance and crispiness like fondant,
and suffer from neither stickiness nor sugar-sagging with the passage of time after
coating. Coatings for bakery/confectionery use comprising fat and sugar as the
main components and containing coarse grains of non-fat components having a grain
size of 50 m or more; and a process for producing a coating for bakery/confectionery
use characterized by heating materials, which comprise fat and sugar as the main
components and contain coarse grains of non-fat components having a grain size
of 50 m or more, to the melting temperature of the fat or above and solidifying
the same substantially without pulverizing.
