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Gels and Mirroir Glazings
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Gels and Mirroir Glazings - Carma-Quick-Gel, neutral - 14kg pail

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Apricot Gel - Quick-Gel, yellow - 14kg pail

Light yellow colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Strawberry Gel - Quick-Gel, red - 14kg pail

Natural red colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Brillant-Gel - 6kg pail

Easy to apply. Excellent gel coating for fruit. Transparent. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

Gels and Mirroir Glazings - Strawberry Gel - Capoma-Gel - 6kg pail

Easy to apply. The essential final touch for strawberry tarts. Intense red colour. Natural flavour. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

Gels and Mirroir Glazings - Strawberry Gel - Capoma-Gel - 12.5kg pail

Easy to apply. The essential final touch for strawberry tarts. Intense red colour. Natural flavour. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

White gel coating for pastries and confectionery. Glazing for cookies and raised, Danish and other flaky pastries. Finished glazed product will not stick to packaging.

Brush cold gel undiluted onto pastries fresh out of the oven or heat to approx. 80°C and apply to warm or cold pastries. When using a spraying machine, add 10% more water and spray at approx. 80°C.

Gels and Mirroir Glazings - Apricoture - 2.5kg pail

Provides a protective layer layer between sponge or puff pastry and fondant glaze to ensure a perfect shine on the finished product. Can also be used as a basic glaze on biscuits. Heat slightly and apply with brush before glazing with fondant.

Gels and Mirroir Glazings - Savoury Spraying Gel - Traiteur-Gel, liquid - 11.5kg bag in box

Suitable for vegetarians and vegans. Quick and transparent gel coating. Transparent. Easy to cut. Consistent quality. Practical packaging in bag for use with spraying machines.

Suitable for spraying, pouring and brushing on to canapés and other salty specialities. Place the packaging directly in the spraying machine. Optimum working temperature: 80–90°C. Tip: Can be flavoured by adding up to 10% liquid (wine, sherry, etc.).

 

Gels and Mirroir Glazings - Apricoture - 13kg pail

Provides a protective layer layer between sponge or puff pastry and fondant glaze to ensure a perfect shine on the finished product. Can also be used as a basic glaze on biscuits. Heat slightly and apply with brush before glazing with fondant.

Gels and Mirroir Glazings - Raspberry Gel - Frambo-Gel, firm - 12.5kg pail

Natural raspberry colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Clear-Gel, firm - 12.5kg pail

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.