PROGLAÇACE

Format: 700g
Code 52737
Packaging 6u
Format: 3kg
Code 52744
Packaging 2u
Proglaçage is a 100% vegetable gelling agent developed to create high performance glossy glazes, even after freezing and thawing.
Mode of use
Possible preparation types for poured glazes:
  1. Direct recipe: Mix Proglaçage with sugar, glucose, fruit paste, water and citric acid. Bring to 100 °C. Allow to cool to a temperature between 35 °C and 40 °C. Glaze.
  2. Recipe from a neutral base: Mix Proglaçage, sugar, glucose and water. Bring to 100 °C. Reserve the neutral base in the refrigerator. When preparing the fruit glaze: Take the required amount of neutral base and add the fruit puree and citric acid. Heat to 80 °C. Allow to cool to a temperature between 35 °C and 40 °C. Glaze.
Dosage
5-10%
Almidón de tapioca, Dextrosa y Gelificante: agar agar (E406)
Concentrated neutral base is the homemade equivalent of a commercially available “ready to use” neutral base. It is made by heating a mixture of Proglaçage, water, sugar and glucose to 100 °C. Once prepared, it can be kept refrigerated for up to 5 days.
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Features
Properties
Elaborations
Features
A glaze easier than ever before
Designed to facilitate modern pastry making, it offers an effective alternative to animal pectins and gelatines. Its structure guarantees excellent adhesion, a smooth texture and a professional finish in a variety of glazes, from tart fruits to chocolates or nuts. Proglaçage transforms glazing from a complex technical step into a tool for expression: more authentic, precise and flavourful.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Ideal for chocolate, fruit and nut mirror glazes

  • 100% plant-based (gelatin and pectin free).
  • Allows to make freezable glazes. Long-lasting shine in the display case.
  • Works with fruits, chocolate and nut pastes.
  • Simplified recipes, without Brix or pH adjustment.
Elaborations
Possible
Elaborations
Proglaçage allows you to prepare mirror glazes for all kinds of creations: from tart fruits to chocolates and nuts. Ideal for individual desserts and/or high-turnover display pastries. Its technical performance guarantees impeccable results in all kinds of professional kitchens.
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Nuts, Texturizing

Peanut, Caramel, and Chocolate Bar
Texturizing

Tomato Trompe-l'oeil
Texturizing

Margarita
Technical Sugars, Texturizing

Vegan Fig and Walnut Entremet
Texturizing

Poured Blackcurrant Glaze
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Frequently Asked Questions

At what temperature should the glaze be applied?
Pouring: between 35°C and 40°C over frozen products.
Spray gun: around 80°C. We recommend using a 3 mm nozzle.
Does it completely replace animal gelatin in my glazes?
Yes, Proglaçage is a 100% vegetable alternative that equals or improves the technical performance of animal gelatine.
What is concentrated neutral base and how is it prepared?
The neutral base is equivalent to a “ready-to-use” neutral base widely available on the market. It is made by heating to 100 °C a mixture of Proglaçage, water, sugar, and glucose. Once prepared, it can be stored in refrigeration for up to 5 days. Each day, as needed, you can take a portion and add the desired flavour (fruit purée, chocolate, nut paste).
How is Proglaçage different from a liquid ready-to-use neutral glaze base on the market?
Unlike liquid ready-to-use bases, which force you to work with a fixed recipe and format, Proglaçage offers
total flexibility: ● It comes in powder form, which saves space, makes storage easier, and improves shelf life. ● It allows you to prepare a neutral base and personalize it on demand with the desired flavour. ● It provides an ideal texture for glazing without adding other ingredients, suitable for freezing and thawing. ● In terms of cost, it is a more profitable and versatile solution compared to other market alternatives.
How long can the concentrated neutral base remain in the refrigerator?
The concentrated neutral base can be stored up to 5 days refrigerated or 3 weeks frozen.
How do glaze recipes made with Proglaçage differ from traditional glaze recipes with gelatin or condensed milk?
They simplify the formula, remove animal-derived ingredients, and allow you to work with a higher proportion of fruit or chocolate, enhancing flavour.
What is the yield of the 700 g or 3 kg format?
The 700 g format allows you to prepare 10 kg of neutral base; the 3 kg format allows you to prepare up to 42 kg of neutral base, which can then be turned into multiple glazes of different flavours.
Is it suitable for plant-based pastry?
Yes. It is an ideal solution for vegan, natural pastry without animal-derived ingredients.
What type of customer benefits most from this product?
Pastry chefs looking for efficiency without compromising quality, with a focus on authentic flavour, shorter and cleaner labels, and premium presentation.
What stability does it offer in a showcase?
Guarantees stable gloss and texture for at least 48 h in the display case, with no loss of quality after thawing.

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