Glazing gel, a glossy, transparent protective layer for fruit, cakes and pastries. It protects the fruit and gives it a glossy appearance with a natural colour. The jellies support the taste of the fruit and give your pastry products a superb fresh look.

Cold Gel has the following functions:
– to prevent the product drying out
– to extend the shelf life of the product
– to make the product more attractive through the gloss it provides

We have several variants:

• Transparant
• Luxury
• White and Chocolate

The Cold Gel range has a quick setting, excellent sliceability, natural taste, is freeze/thaw stable, stands fruity acids, is re-heatable and available in different flavours like Neutral, Apricot and Strawberry.

Our Whipped Cream mixes excellent with other products like:

• Custard to produce a delicious  Crème Suisse,
• Bavaroise range: to produce a bavaroise.

Cake Gel eases and speeds up your cake production and gives your cakes a good volume and a fine, light and yet not dry texture. Therefore, Cake Gel is the ideal help in all-in mixing for Swiss rolls, bar cakes, Genoise and sponge cakes. Cake Gel also enhances the freshness of the finished product. When prepared and packed well, the cake products will retain their quality and therefore their sales value for longer time.

Perfect tolerance and consistence
The unique blend of emulsifiers in Cake Gel gives many advantages, both in the production process and the physical properties of the end product. Cake Gel gives additional tolerance in delays in processing, different mixing conditions and various types of mixers. All ingredients can be mixed in one go. After whipping the batter has perfect stability and high processing tolerance. Crumb structure and softness can be tailored to preference of the individual baker.