Direction to use:
Hot glaze highly dilutable – Creamy paste.
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.
Case: 1 / 30.8 lbs (14kg)
Size (in): L 12.2" x W 12.2" x H 9.1"
GW (lbs): 31.9