Glace real in the milk powder sweet the historical reason

So I was seeing in the Eduk, the rule apply was there it was OK, today is the last day lecture, also in my city we also do this soft candy, and the reason that is used glace real and glace mármore, more the glace real, the marmore is not so need is because when in Europe know the candy came a French and travel thru the Brazil and he explain that in Europe even a poor cooker know how to model but ‘confeitar’ decorate with bag icing is something that a rich girl of rich family knows, so in Europe when you see a modeled candy without the icing is because the cooker don’t eat expensive food, don’t went to pastry shop, don’t have a family with history in pastry, who is poor had a lot of difficult of do the icing with the glace bag because is something delicate like write, so a person that is analfabeta ‘illiterate’ had a very high difficult to do something like write or paint that is hold a precise instrument is precision in decorate with the pastry bag and had to make the glace make the candy more expensive is much more work, do the powder milk mass is few work make the glace is a lot of work, so is a much more expensive work that the cooker had to be a lot of more time in kitchen and all the material that was used in the glace real isn’t for free, probably the European modeled sweet is other recipe but is validity the reason for all modeled sweet of pastry. Rute BEzerra de Menezes Gondim