Ingredients
Group Glaze
Ingredient
KG
Water
0.135
Sugar
0.157
Glucose
0.261
BAKELS DIAMOND GLAZE NEUTRAL
0.157
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.200
PETTINA NON-TEMPERING DARK CHOCOLATE
0.100
Gelatin (unflavored)
0.017
Water
0.102
Total Weight: 1.129
Group Color
Ingredient
KG
Gold dust
-
Red food color
-
Total Weight: 0.000
Method
How to do it:
1. Boil the water and sugar.
2. Add the glucose.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral.
5. Pour in the Pettina Dark & Light NT Chocolate.
6. Add the gold dust and colour powder.
7. Emulsify the mixture.
8. Strain using 2-3 sifters before using.
9. Use at 35°C.
Product Used
Ingredients
Group Glaze
Ingredient
KG
Water
0.135
Sugar
0.157
Glucose
0.261
BAKELS DIAMOND GLAZE NEUTRAL
0.157
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.200
PETTINA NON-TEMPERING DARK CHOCOLATE
0.100
Gelatin (unflavored)
0.017
Water
0.102
Total Weight: 1.129
Group Color
Ingredient
KG
Gold dust
-
Red food color
-
Total Weight: 0.000
Method
How to do it:
1. Boil the water and sugar.
2. Add the glucose.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral.
5. Pour in the Pettina Dark & Light NT Chocolate.
6. Add the gold dust and colour powder.
7. Emulsify the mixture.
8. Strain using 2-3 sifters before using.
9. Use at 35°C.
Ingredients
Group Glaze
Ingredient
KG
Water
0.135
Sugar
0.157
Glucose
0.261
BAKELS DIAMOND GLAZE NEUTRAL
0.157
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.200
PETTINA NON-TEMPERING DARK CHOCOLATE
0.100
Gelatin (unflavored)
0.017
Water
0.102
Total Weight: 1.129
Group Color
Ingredient
KG
Gold dust
-
Red food color
-
Total Weight: 0.000
Method
How to do it:
1. Boil the water and sugar.
2. Add the glucose.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral.
5. Pour in the Pettina Dark & Light NT Chocolate.
6. Add the gold dust and colour powder.
7. Emulsify the mixture.
8. Strain using 2-3 sifters before using.
9. Use at 35°C.
Product Used
Ingredients
Group Glaze
Ingredient
KG
Water
0.135
Sugar
0.157
Glucose
0.261
BAKELS DIAMOND GLAZE NEUTRAL
0.157
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.200
PETTINA NON-TEMPERING DARK CHOCOLATE
0.100
Gelatin (unflavored)
0.017
Water
0.102
Total Weight: 1.129
Group Color
Ingredient
KG
Gold dust
-
Red food color
-
Total Weight: 0.000
Method
How to do it:
1. Boil the water and sugar.
2. Add the glucose.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral.
5. Pour in the Pettina Dark & Light NT Chocolate.
6. Add the gold dust and colour powder.
7. Emulsify the mixture.
8. Strain using 2-3 sifters before using.
9. Use at 35°C.
Related products
Pettina Non Tempering Dark Chocolate
A non-tempering compound dark chocolate used for coating, dipping and decorating bakery and confectionery products
View product
Pettina Non Tempering Light Chocolate
A non-tempering compound light chocolate used for coating, dipping and decorating bakery and confectionery products
View product
