Recipe

Jelly glaze with Fruit Glaze Yellow

Image

Ingredients

FRUIT GLAZE YELLOW
100 g
Sugar
400 g
Water
1.000 g

Information

Total weight
1.500 g
Yield
0 Pieces

Production/Processing

Method:
Combine powdered fruit glaze and sugar. Stir into boiling water and reboil for a moment. A part of the water amount can be replaced with fruit juice.

The glaze can be reheated.

KOMPLET Fruit Glaze is easy to use and maintain it's consistency also if used on acid fruits.

KOMPLET Fruit Glaze is not only visually attractive, but provides your pastry with a subtle fruit flavour.

Glazes made with KOMPLET Fruit Glaze can be sliced easily and remain stable for a long time. You can also apply the glaze by spraying machines.

The pastries benefits at a glance

  • resistant to acidity and freeze-thaw stable
  • can be reheated as often as required
Sales description:
Jelly glaze
Weight per piece:
0g
Storage:
Shelf life: