Direction to use:
Hot process concentrated glaze that can be used either with a pastry brush or with a spray machine. Belnap has a dilution rate ranging from 70 to 100%. Freeze-thaw stable.
Glucose syrup; Water; Sugar; Apricot puree; Pectin; Carrageenan;
Xanthan gum; Citric Acid; Tri sodium citrate; Tri calcium phosphate; Potassium sorbate.
Especially suitable for glazing Danish pastries, pies and puff pastries.
Add 500 to 1000 g water to 1 kg Belnap.
Mix and cook until complete dissolution of the product.
Belnap is ready to use.
> Brush application:
Boil Belnap and water. Let cool down to 70°C (158°F).
Apply with a brush directly on the product.
> Spray machine application:
Pour the mix of Belnap and water in the tank of the spray machine.
Switch on the heating system. The spray machine will boil the glaze.
Apply with the spray gun directly on the product.
Case: 1 / 15.4 lbs (7kg)
Size (in): -
GW (lbs): 15.9
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