There is nothing difficult about glaze calculation.
Some people want to
make it appear mysterious and special for their own advantage. As I
patience with this attitude, I wrote this simple course.
You will need:
1. A pencil, paper, preferably with little squares on it.
2. A calculator.
3. Several cans or packages of food with the contents and calories printed
4. A book which lists all the materials and their ingredients and their
atomic and molecular weights. Lists are found in Rhodes, Fraser,
Emmanuel Cooper's books, and Michael Bailey's. I do not lug my books
around, just photocopy the pages I need and keep them by my side.
5. A table to sit at, a good light, the phone on the answering machine,
coffee or tea at your elbow.
Look at the food ingredient labels. What do you see?
You see that foods are made up of carbohydrates, fats, proteins, and some
We will discard the ancillary goodies and treat them as we do colorants.
But the carbs, fats, and proteins, are analogous to the melters, (fluxes)
stickers (primarily alumina) and glass formers (primarily silica).
Consider a perfect diet for yourself the equivalent of a glaze.
is still growing; one is pregnant, one wants to gain weight (there ARE
people like that) one person wants to lose weight.
What would they do?
Each would look at the carbs and proteins (4 calories per gram) and at the
fats (9 calories per gram) and say "I should have X calories a day."
When you start on a glaze you look at the ingredients and say: I
want a c.6
shiny transparent glaze. (Equivalent to saying "I need to lose 10
You are setting a goal. You are designing a diet or a glaze to
With your diet, you would study some charts and figure out that the
recommendation is X, and that you should have A % carbs. B% fat, and
This was not handed down to Moses on Sinai. This was achieved by
study and "research" by nutritionists.
And glaze limit formulas were achieved by
glaze study and research. (Limit formulas are the parameters
glazes of particular types fall. For a particular type of glaze at
specific temp the limit formula indicates just about how much you want
specific ingredients. (Analogous to the cookbooks telling you what
proportion of different starches are used to thicken X amount of
Not all books carry limit formulas and but by looking at glaze formulas
get a general picture.
Now I went and got some food packages:
Chick peas: 130 calories per serving 22 gms carb. 6 gms
protein 9 gms
Colby cheese 110 calories per serving (ps) 0 carbs,
7 gms protein 9
Lt cream cheese 70 cals ps 2gms carb
2 gms protein 4 gms fat
Sardines 190 cals ps 2gms carb
18 gms protein 12 gms fat
Soup 100 cals ps 17gms carb
7gms protein 1.5 gms fat
Let us go on and assume that for your diet you want 1200 calories per
and do not care how you get them.
You simply add up all the calories in the foods, which gives you 600
calories. You then eat two servings of each item.
But that is not what you want. Calories alone don't do it.
nutritionist will tell you ok, in your 1200 calorie diet-AND THIS
SOMETHING I MADE UP AS ANALOGY-you want 700 calories of carbs, 100 of
fat, and 400 of protein.
You look at the foods above and say ok: 17 gms of carbs in the
soup give me
68 calories. Nor very much. You look at the chick peas. 22
gms gives you
88 calories. Well, if you had 4 servings of soup and 5 of
chick peas you
would be just about right.
However what about the protein? The chick peas give you 120, and
112 calories. So you are short 168 calories of protein.
The sardines give you 18 gms which is 72 calories, and 2.2 is 158.4.
But wait: You are getting 405 calories of fat with the
chickpeas, and 54
calories of fat with the soup...
All of this is the same dilemma as you get with glaze materials.
why in "satisfying a recipe" you meet the need of the most
satisfy part FIRST. And that frequently is boron, which does not
"alone" and whose partners generally are available in pure form.