Proglaçage Gelling Agent

700g

Sosa

Proglasage gelling agent is a powdered mixture used to create icings with excellent adhesion and a smooth texture on all types of preparations.
It offers a 100% natural alternative to pectins or animal gelatines.

Applications:
Preparation of the base syrup for icing:

• Mix Proglaçage with water and sugar.
• Bring to the boil to activate the gelling process.
• Leave the liquid to cool in an airtight container at 4-5°C for 12 hours (recommended time).

For a fruit icing, add the fruit purée and heat to 80°C.
For a dried fruit or chocolate glaze, heat the base to 80°C, add the dried fruit paste or melted chocolate and emulsify.

Glaze at a temperature between 35 and 45°C.
Apply with a brush or spatula. The gel sets immediately on a cold surface.
For spray icing, increase the temperature of the mixture to between
70-80°C.

We recommend adding between 30-35% sugar and 20-25% liquid glucose to improve the icing's shelf life, enhance its shine and ensure it freezes well.

Recommended dosage: 5 to 10% of the total weight.

• Ingredients: tapioca starch, dextrose, agar agar
• Storage: Store away from light and moisture in a cool place (max. 25°C). Sensitive to strong odours.
• Net weight: 700 g