PROGLAÇAGE

Pouring: between 35°C and 40°C over frozen products.
Spray gun: around 80°C. We recommend using a 3 mm nozzle.

Yes, Proglaçage is a 100% vegetable alternative that equals or improves the technical performance of animal gelatine.

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).

Unlike ready-to-use liquid bases, which require you to work with a recipe and a closed format, Proglaçage offers total flexibility: ● It comes in powder form, which reduces space, facilitates storage and improves shelf life. ● Allows to prepare only the necessary amount and customize it at the moment with the desired flavor. ● Technically, it provides a thicker and glossier texture, with better freezing and thawing behavior. ● In terms of cost, it is a more cost-effective and versatile solution, as the professional can adapt the dosage and final ingredients.

The concentrated neutral base can be stored up to 5 days refrigerated or 3 weeks frozen.

They simplify the formula, remove animal-derived ingredients, and allow you to work with a higher proportion of fruit or chocolate, enhancing flavour.

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.

Yes. It is an ideal solution for vegan, natural pastry without animal-derived ingredients.

Pastry chefs looking for efficiency without compromising quality, with a focus on authentic flavour, shorter and cleaner labels, and premium presentation.

Guarantees stable gloss and texture for at least 48 h in the display case, with no loss of quality after thawing.