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Caullet Neutral Glaze
Glazing pastries and other desserts when a shiny presentation is required. Help protects fruit tarts from drying up. Add 10 to 30% water or fruit juice to the glaze. Boil the mix for a few minutes until completed melted. Glaze using a pastry brush or a spray gun. Use: To glaze fruit pies, fresh fruits, danish, mousses, desserts. This glaze is freeze-thaw stable.
Ingredients: Sugar, Water, Glucose, Fructose syrup. Gelifier: Pectin E440, Sodium alginate E401. Acidifier: Citric acid E330. Preservative: Potassium sorbate E202.