Features
65º Brix. Thermoreversible. Gapl inhibits the oxidation of fruits as it isolates them from the air. Perfectly resists contact with acidic products.
For its optimal use, slightly heat the precise and necessary amount of the product needed, it is very important not to boil, and only heat it until melting, otherwise the gelatin becomes lumpy, thick and opaque. Apply with brush.
Comes in a firm gel form, it is colorless and neutral in flavor (minor sweet apple taste).
Applications
Glossy finishing for pastries, small tarts, puff pastry pieces and fruit cakes, giving shine and protection.
Curiosities
As it happens in a restaurant service, in any bakery parlor or pastry shop there is a key moment: the finishing touches. In the work process of these ateliers, these final steps are usually those daily gestures that focus on protecting the elaborations from dryness or humidity (glazes, frostings,…) and aim to the best appearance: brightness, freshness, dynamism, color,… In this key moment is in which all kinds of ingredients are framed (fruits, flowers, herbs, gelatins, baths,…) and despite not having a great weight in the final elaboration, or not adding a large layer of flavor, all those are strategic in terms of sale and exhibition in the shop window.
The evolution of pastry to what it is today – with infinite appearances and inspirations, from small jewelry stores to dream laboratories – find their origin in the expansion of the use of showcases and cold equipment, in the mid-twentieth century. Since then, the possibility of seeing the product to decide on the purchase completely changed the rules of pastry.
Dosage
Q/S
