White Mirror Glaze
18-101
Group Glaze
Ingredient
KG
Water
0.135
Sugar
0.157
Glucose
0.261
BAKELS DIAMOND GLAZE NEUTRAL
0.157
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.400
Gelatin (unflavored)
0.017
Water
0.102
Total Weight: 1.229
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.
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Pettina Non Tempering White Chocolate
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
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