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Sauces
Neutral Glaze
A professional pastry glaze for coating fruits and desserts, protecting them from drying out and giving them a beautiful shine.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the water, sugar, and invert sugar, then warm up to 40°C.
2
In a separate bowl, combine the sugar and pectin, then whisk into the liquid while stirring constantly.
3
Add the glucose syrup, bring to a boil, and simmer for 2–3 minutes.
4
Remove from the heat and add the citric acid.
5
Blend with an immersion blender and strain.
6
Let it cool and store in the refrigerator in a sealed container for up to 1 month.
7
Before using, it can be gently warmed to make it fluid again.
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