You will achieve the desired coating result e ortlessly. It saves time, especially for novice confectioners. Excellent glaze for both sugary surfaces and pastries with different textures
Sergey Serednitsky
Confectioner, founder of Bon Bon Studio
Lauric-fat-based glazes
This glaze was designed as the coating for cheese curds. It is not viscous and fluid enough to coat the surface of the cheese curd evenly.
DO NOT REQUIRE TEMPERING
Glaze types
Their distinctive feature is rapid crystallization and stable structure. We carefully selected the rheological properties of this type of glaze to ensure its maximum versatility and a broad range of applications.
NAME AND DESCRIPTION
PRODUCT CODE
TYPE/DESCRIPTION
PRODUCT FORM AND PACKAGING OPTIONS
Glazes suitable for diverse applications (manufactured in accordance with the requirements of STO standards)
Dark confectionery glazes No. 111.05, 111.04, 111.02, 111.15, 111.20M
Dark brown colour, with a pronounced taste and aroma of cocoa
Easy-melting discs:
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
Glazes suitable for diverse applications (manufactured in accordance with the requirements of GOST standard
Confectionery glaze No. 111.01
Dark brown colour, with a pronounced taste and aroma of cocoa
Easy-melting discs:
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
Glazes suitable for diverse applications (manufactured in accordance with the requirements of STO standards)
White confectionery glazes No. 113.01, 113.04, 21.03
White to light-creamy colour, with a milky taste and vanilla-creamy aroma
Easy-melting discs:
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
Glazes suitable for diverse applications (manufactured in accordance with the requirements of STO standards)
Milk glazes No. 113.02, 113.06, 113.25, 113.07 Fatty glaze ISM-S0804-91A manufactured by Barry Callebaut LLC
From light-brown to brown colour, both with the taste and aroma of milk and cocoa products
Easy-melting discs:
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
Glaze for coating cheeses
No. 121.01, 121.20
Soft glaze, with good color and taste
Easy-melting discs:
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
20 kg box
20/25 kg bag
5 kg blocks
20 kg box
Thermostable drops
Confectionaty glaze
Glaze with a pronounced taste/aroma
4–6 mm drops
8 kg boxes
8 kg boxes
We suggest incorporating drops into the pastry to create an appealing and visually interesting texture. The glaze pieces do not melt during baking, resulting in a finished pastry with unique, distinguishable inclusions.
Elena Gruzdeva
Quality and Technology Director
It may be used as an additive in baking cakes, mu ns, pastries, bread, dessert buns, and sweet toasts.
Popular additive to texture ice cream
Perfect for French pastries. Add before putting croissants, breakfast cookies, waes, and tartlets in the oven.
Contacts
Write to us and we will contact you as soon as possible
Moscow, Udaltsova str., 23