Spray jelly
Darbo spray jelly is very easy to machine-process without the need to add water. It sets quickly, protecting baked goods from drying out. It also gives products a glossy finish. The processing temperature for the spray jelly is between 80°C and 90°C. It is also stable when frozen and then defrosted.
Especially suited to:
- Glazing Danish pastries containing fruit
- Fruit cakes
Available in the following varieties in a 20 kg bag-in-box and 1.000 kg container:
- Neutral
- Apricot flavour
