Texture stable in freezing and thawing. For entremets, mousses, bavarois, ice creams and cocktail verrines.
Amber Caramel Glaze
Shiny caramel glaze gelled with fruit pectin.
Ready to use. Melt at 45° / 50°C in a bain-marie or microwave oven in defrost mode. Spread with a spatula, smoothing with a single paddle movement, or pour over frozen entremets (without frosting).
Store away from light and moisture, in a cool place (max. 20°C). Sensitive to strong odors. 1 year unopened / 3 weeks cold storage after opening.
Sealed buckets 1kg, 2 kg and 6 kg
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