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.
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.
Patisserie, Glazes
Apricot concentrate glaze, 30% dilution, to be heated at 90°C for the best yield and perfect stability.
Patisserie, Glazes
Premium clear glaze gives higher gelling strength, shiny cake surface, use in cold application.
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
Glazes
The first cold-setting glaze, Harmony Sublimo offers all the advantages of existing hot and cold glazes in one ready-to-use solution. Ideal for preserving the colour, shape and firmness of your fresh fruits.
Real Chocolate, Ganaches, Glazes
Is pure 100% fat made from cacao bean, that can be use in chocolate applications, Ganache, Glazing, base for Coloring, and molding
The IPCC offers industrial patissiers a fully-equipped test centre dedicated to technological innovation and process optimisation.
Providing our customers with access to the very latest industry equipment, expertise and training, as well as in-depth research into international trends.