Hot Mirror Neutral Glaze 3kg

Ready-to-use neutral jelly with high transparency. Enhances the natural qualities of fruit while preserving its freshness. Specifically developed to be freeze-stable, it remains transparent at -18°C. Can be coloured and flavoured. Diluted with 20% water and applied with a brush on freshly baked products, it is ideal for polishing croissants, brioches and danish pastries. Ideal for: fruit cakes, dry biscuits and bavarois. Also for glazing croissants, brioches and danish pastries. Directions for use:•    Soften the required quantity with a broad-blade knife.•    Brush over fruit cakes and dry biscuits. For bavarois, spread with a broad knife.•    Whole or cut fruit can be dipped directly into the softened jelly.•    For croissants, brioches and danish pastries, dilute with 20% water and brush onto freshly baked products.

White fondant sugar based on sucrose and glucose syrup, with a pure white colour and a soft, highly plastic texture. No water addition is required, only slight heating. Gives choux, éclairs and pastries a shiny topping that keeps its brightness even at freezing temperatures. Can be used with water-soluble colourants. Ideal for: choux, éclairs, Sicilian cassata Directions for use:•    Heat in a bain-marie or microwave to 40–45°C. Stir and do not exceed 55°C.•    Add flavourings and colourings if needed.•    Use immediately while warm.•    For a better and longer-lasting shine, first cover the surface with a light layer of glaze.

Hot-process glaze with a mild apricot flavour. A light yellow gel with high transparency and a soft, creamy structure that makes it easy to disperse in water. Glosses cakes and prevents the oxidation of fresh fruit. Dilute with 40%-60% water Ideal for: fruit cakes and danishes. Directions for use:•    Mix 1,000 g of Apricot glaze with 500 g of water or fruit juice.•    Heat, stirring frequently, to a light boil. Avoid prolonged boiling.•    Remove from the heat and apply by pouring or brushing.•    Unused product can be reused by adding water to compensate for evaporation.

Neutral hot concentrated jelly with high transparency and high gelling. Ideal for covering fruit cakes and other pastry products. Its creamy structure makes it easy to disperse with water, with a dilution of 70–100% water. Ideal for: fruit cakes and pastry products Directions for use:Mix 1,000 g of Royal Jelly with 700–1,000 g of water.Heat, stirring frequently, to a light boil. Avoid prolonged boiling.Remove from the heat and apply by pouring or brushing at approx. 70°C.Unused product can be reused by adding water to compensate for evaporation.

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Dark 58% is a dark chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of pastry and dessert preparations.  Simplicity, practicality and value. Italian-made since 1919. Melt: 45–50°C | Working: 30–32°C | Fluidity: Medium | Fat: 35% Explore our full Italian couverture range

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Milk 31% is a milk chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations in pastry, baking and dessert work. Simplicity, practicality and value. Italian-made since 1919.  Melt: 45°C | Working: 28–30°C | Fluidity: Low-Medium | Fat: 29% Explore our full Italian couverture range