Use For: Glazing for Danish and Puff pastries, Tarts, Cheese cakes, Pies, and Fruits
Advantages: brilliant and long lasting shine, non-sticky surface, minimising moisture loss, natural apricot taste, improve appearances,
longer shelf life, freeze-thaw stable, economical, easy dissolution in water, quick setting, able to re-heat several times (reversible).
Storage: Keep in cool and dry place, away from direct sunlight
Shelf Life: 12 months from production date
Carton: 24 tubs (1.0kg) per carton / 4 pails (6.5kg) per carton
Pallet: 24 cartons (1.0kg) per pallet / 24 carton (6.5kg) per pallet
Recommended Recipe: Original Glaze
| Pastries, Tarts | Water 30g, Glacing Gel 100g |
| Cheese Cakes | Water 50g, Glacing Gel 100g |
| Danish, Croissants | Water 100g, Glacing Gel 100g |
Step 1 – Place Glacing Gel and water in a saucepan over high heat until it comes to boil.
Stir and cook until complete dissolution.
Step 2 – Let the mixture cool down to approx. 70°c before brushing/applying on pastries or fruits.
Tips – Keep left-over Glacing Gel mixture in a tightly seal container. Reheat it again using same method.
Tips – You can apply Glacing Gel mixture using a pastry brush or with a spray machine (approx. 85°c)
Recipe for Coating Whole Cake
| Part A | Gelatine powder 30g, Water 150g |
| Part B | Sugar 70g, Glacing Gel 100g, Harvest Piping Jelly 175g, Water 200g |
Step 1 – Dissolve gelatine powder in water, Part (A)
Step 2 – Stir well Part (B) and mix into Part (A), and bring to boil
Step 3 – Allow mixture to cool down (35°c ±) and pour mixture over cake as glazing.
