White Mirror Glaze
18-101
18-101
How to do it:
1. Boil the water and sugar.
2. Add the glucose. Turn off the heat.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral and warm.
5. Pour in the Pettina White Chocolate.
6. Emulsify the mixture.
7. Strain using 2-3 sifters before using.
8. Use at 35°C.
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
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