Plant-based Gelling Agents PROGLAÇAGE

Proglaçage is a 100% vegetable powder mixture, a technical and sensory revolution that transforms the way glazing is done in workshops around the world.

This solution allows you to prepare shiny, stable, and freezable mirror glazes without adjusting either Brix or pH. In addition, it facilitates preparation both in the direct method and from a neutral base, adapting to the actual production rhythms of the professional workshop.

Proglaçage not only stands out for its technical functionality —controlled fluidity, good gelling, freezability and prolonged shine after thawing— but also for its impact on the experience of the pastry chef and the consumer. By eliminating unnecessary ingredients and restoring the prominence of chocolate, fruit or nuts, the glaze becomes a tasty, not just decorative, layer.

Applications : Gelling agent for glazing. Syrups for icing cakes. Neutral icing, with spices, nuts, chocolates and all kinds of fruits, including sour ones.

Use: To prepare the icing base syrup: mix Proglaçage with water and sugars. Bring to a boil to activate the gelling effect. Cool the liquid in an airtight container at 4-5°C (40-41°F) for 12 hours (recommended time). For fruit icing: add fruit puree and heat to 80°C (176°F). For nut or chocolate icing: heat the icing base to 80°C (176°F), add the nuts in paste or previously melted chocolate, and emulsify. Glaze at a temperature between 35-45°C (95-113°F). For icing with as pray gun, it is necessary to increase the icing temperature to 70-80°C (160-175°F).

It is recommended to add 30-35% of sugars and 20-25%of liquid glucose to improve the preservation of the glaze, promote shine and proper freezing.