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Item #:
UPC #: Brand: Origin: Description: Ingredients: Application: Dosage: Direction to use: Shelf life: Storage: Packaging: Case info: |
12091
3215450017325 Caullet France Hot glaze highly dilutable – Creamy paste. Freeze-thaw stable. Sugar - Water - Glucose - Fructose syrup - Jellifier: Pectin E440 - Acidifier: Citric acid E330, Trisodium citrate E331. >> No flavoring or coloring agent. To glaze desserts, fruit pies, danish… To manufacture jellified centers, fruit discs… Dilution 80% to 100%. - Add up to 100% water or fruit juice to the selected amount of glaze. Heat until complete dilution (can bear a soft boiling). Spread with a spray gun, a brush or a ladle as long as the glaze is hot. Made to stay 24h on fruits in a fridge at 4°C (39°F). - For jellified centres: add up to 50% of fruit juice or pulp to Concentré, leave to simmer until full melting. Pour into a mould or a ring. Leave to set and to cool down before usage. 12 months Dry Case: 1 / 30.8 lbs (14kg) Size (in): L 12.2" x W 12.2" x H 9.1" GW (lbs): 31.9 TI/HI: 14/5 |