Sosa PROGLAÇAGE 700g

Possible preparation types for poured glazes:

1. Direct recipe: Mix Proglaçage with sugar, glucose, fruit paste, water and citric acid. Bring to 100 °C. Allow to cool to a temperature between 35 °C and 40 °C. Glaze.
2. Recipe from a neutral base: Mix Proglaçage, sugar, glucose and water. Bring to 100 °C. Reserve the neutral base in the refrigerator. When preparing the fruit glaze: Take the required amount of neutral base and add the fruit puree and citric acid. Heat to 80 °C. Allow to cool to a temperature between 35 °C and 40 °C. Glaze.