Glazes

Visual seduction plays an important role in customers’ in-store purchasing decisions. Glazes and decorations are therefore essential for differentiating bakery and patisserie products and converting passing interest into transaction.

What are the benefits of using Puratos Glazes?

Puratos Glazes offer a brilliant and practical enhancement for patisserie and bakery products. But our pastry glazes don’t just help to emphasize product colour, beauty and appeal; they also improve taste and texture while protecting and prolonging freshness.

Since 1990, when we invented and launched our Miroir product, we’ve been expanding our portfolio of glazes with innovations and developments designed to meet customer needs.

Glazes

Products

Miroir

Glazes

Our range of high-quality glazes, Miroir makes bavarois and mousses both shiny and attractive. Miroir is the perfect product to reflect style and art in the fine patisserie sector.

Miroir Glassage Noir

Glazes

Chocolate flavoured glaze.

Harmony

Glazes

Harmony is our range of high-quality glazes for traditional patisserie - the perfect shiny finish for fruit pies, cakes and puff pastries.

Miroir Plus Chocolat Noir

Real Chocolate, Patisserie, Glazes

Ready to use high quality glaze with real Belgian chocolate taste. Suitable for fine and delicate products with excellent freeze-thaw stability.

Starfix IP 40 Neutre

Patisserie, Glazes

Premium clear glaze gives higher gelling strength,40 to 60% dilution, to be heated at 90°C for the best yield and perfect stability.

Fondant Vega

Patisserie, Glazes

A nice glaze cooking sugar give a shiny “crust” on eclairs, cupcakes, cookies, napoleons, etc.

Sirop De Glucose Confiseur

Patisserie, Ganaches, Glazes

Highly refined confectioner’s glucose with a “dextrose equivalent” use in chocolate filling to keep moist and soft, and also use in glazing to give shinyness

Glacage Miroir + Neutre

Patisserie, Glazes

Premium clear glaze gives higher gelling strength, shiny cake surface, use in cold application.

Gelstar Blond

Patisserie, Glazes

Apricot concentrate glaze, 30% dilution, to be heated at 90°C for the best yield and perfect stability.

Industrial Patisserie Competence Center

The IPCC offers industrial patissiers a fully-equipped test centre dedicated to technological innovation and process optimisation.

Discover

All services

Innovation Center

Providing our customers with access to the very latest industry equipment, expertise and training, as well as in-depth research into international trends.

Discover

All services