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PASTRY 1, CRISTAL APRICOT GLAZE
Apricot glaze for brush and spray applications. Shiny, amber color with light apricot flavor. Shiny, amber color with light apricot flavor. Perfect for glazing fruit tarts, cakes, danish, etc.
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PASTRY 1, CRISTAL NEUTRAL GLAZE
Neutral concentrated glaze without flavor or color. Can be used with spray gun machines. For fruit tarts and bakery products as a glaze.
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PASTRY 1, FONDANT
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
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PASTRY 1, GELATIN SHEETS, SILVER
Food gelatin attained through acidic and alkalized hydrolysis. Pork origin. Gelifying agent for sweet and savory preparations. 400 sheets. Soak gelatin sheets in cold water until softened, about 8 to 10 minutes. Drain, and warm to melt. Carefully incorporate melted gelatin into preparations.
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PASTRY 1, GELATINE SHEETS, GOLD
Food gelatin attained through acidic and alkalized hydrolysis. Gelifying agent for sweet and savory preparations. 500 sheets. Soak gelatin sheets in cold water until softened, about 8 to 10 minutes. Drain, and warm to melt. Carefully incorporate melted gelatin into preparations.
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PASTRY 1, GENOISE MIX
Instant cold process preparation for sponge cake. Extreme convenience and consistency with significant labor savings. Can be used for the preparation of genoise, joconde, jelly rolls, carrot cake, etc.
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PASTRY 1, GLUCOSE POWDER
Confectionery glucose syrup in a powdered form. Used in ice creams, sorbets, fat fillings, soft biscuits, etc. Gives antifreezing property of sucrose with less sweetness. Good dispersibility, low freezing point depression, neutral taste, relatively low hygroscopicity, good solubility., and bodying effect.
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PASTRY 1, GLUCOSE SYRUP
Confectionery glucose syrup. Sweetness control, freezing point control, improved mouth feel and creaminess are its major benefits. Low relative sweetness, medium viscosity, medium freezing point depression. Acts as a bodying agent and prevents lactose crystallization.
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PASTRY 1, HOT PROCESS PASTRY CREAM
Natural stabilizer for hot process pastry cream. Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.
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PASTRY 1, ROLLING FONDANT
Rolled fondant is the smooth, elegant, white sugar paste used to cover many professional cakes. A fondant covering helps the cake underneath to stay moist, along with creating a perfectly smooth blank canvas that other decorations can be applied to, or left elegantly plain. Can also be used to easily create stunning decorations such as flowers.
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PASTRY 1, WHIPPED CREAM STABILIZER POWDER
Powdered stabilizer for heavy cream. Prevents loss of moisture, cracking, yellowing, and loss of volume.
