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


Spray jelly

Available in the following varieties in a 20 kg bag-in-box and 1.000 kg container:

  • Neutral
  • Apricot flavour


You might also be interested in: