Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Sugar, water, fructose, glucose, pectin, citric acid, sodium benzoate, tricalcium phosphate, sodium and calcium alginate
Applications: For fruit tarts and bakery products as a glaze.
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Directions: Brush application: add 10-30% water.
Spray application: add 40-60% water.
Add water by weight to glaze. Heat to a boil. Allow to set several minutes. Apply.