Cold Mirror Glaze 13kg

Caullet Fondant Patissier is also known as pouring fondant. The king of fondants.  Extra white. A perfect hold and gloss outside, in fridge or in freezer. Does not weep. Can be mixed with chocolate, coffee extract, and/or colouring, to achieve desired presentation effect, on eclairs and other patisseries requiring a sweet and glossy finish.  Directions: Take the needed quantity and warm up to 35 degrees.

Hot glaze that is highly dilutable and freeze-thaw stable. Designed to adhere to fruits for up to 24 hours in a refrigerator at 4 degrees Celsius. Dilution: up to 100%. 

Perfect for glazing pastries and desserts when a glossy presentation is desired. Helps preserve fruit tarts by preventing rapid drying. To prepare, mix with 10 to 30% water or fruit juice, then boil until completely melted. Apply the glaze using a pastry brush for a professional finish.

Sweet White Fondant.  Fondant Patissier is also known as pouring fondant. Extra white. A perfect hold and gloss outside, in fridge or in freezer. Does not weep. Can be mixed with chocolate, coffee extract, and/or colouring, to achieve desired presentation effect, on eclairs and other patisseries requiring a sweet and glossy finish. Recipe: Ready to use after heating.  Application: Use at 45 - 60°C to dip the donuts or to enrobe cakes or any other bakery/pastry products.

55 x 18 mm. Savoury tart shell. Made with NZ butter. Spray-coated with cocoa butter.