Confectionery gel is intended for decoration fruit pies, pastries, cakes and others confectionery. The surface coated with this gel becomes shiny and prevents the fruit from drying out and fermenting.
Typically, the industry uses a ready-made gel (glaze) made on the basis of various thickeners. It is quite easy to prepare food gel at home and use it to cover cakes and pastries.
To prepare confectionery gel at home, you will need 15 g (1 tbsp. L) of gelatin, 100 ml of water, 180 g (1 tbsp.) sugar, 50 g of glucose or honey and a tiny pinch of citric acid. Gelatin must be soaked in 50 ml of water and allowed to swell. Mix sugar with water, glucose, citric acid, then heat the syrup until the sugar dissolves. Heat the soaked gelatin to dissolve it, that is, the liquid with gelatin should become transparent, but you should not bring it to a boil - this will cause the gelatin to lose its properties. Mix syrup with gelatin until ingredients combine. Before use confectionery gel should be cooled until room temperature. After application to cakes and pastries, the gel does not harden completely, but gives the products a “living” shine.
The gel should be stored in a closed container in the refrigerator. It will become quite viscous.
Before use, the gel needs to be warmed up a little so that it becomes more liquid.
You can apply the gel to fruits using a brush, or you can dip small berries and pieces of fruit directly into the gel.
Citric acid and glucose are needed to prevent sugaring (crystallization) of the gel. If you do not add them, then over time crystals will form in the gel, it will thicken and become opaque.
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Decor gel – features of application for cakes
Decor gel is a real lifesaver for the pastry chef! This magical substance performs many functions. It is used to secure decorative elements to the surface of the cake and protect them, and also improves aesthetics. ready dessert.
Decor gel can be transparent or colored. Economical options have a neutral taste. More expensive gels may have a slight taste of fruits, berries, or marzipan. Gel decor is used for gluing waffle pictures onto cakes and helps give them a certain taste.
What is decor gel used for?
- Decorating confectionery products with small elements. Butterflies or figures made from wafer sheets, chocolate figurines, confectionery glitter - all this can be easily fixed using decor gel. This becomes especially true when applying waffle pictures to mastic cakes. Mastic is a dry and rather capricious surface that is very easy to spoil. Application of decor gel allows you to prepare the mastic for laying the waffle picture, ensures quick setting and excellent fixation.
- Protection against drying out. Waffle pictures, fruits and other types of decorations can suffer even from a few hours of storage! Protection with decor gel easily solves this problem. Thanks to the decor gel layer, the surface of the wafer sheet does not crack, dry out or break.
- Aesthetics. Gel decor allows you to make the color of the cake surface more saturated. In addition, the gel transparent texture looks original and attracts attention. It resembles jelly, but is more stable during storage and transportation.
- Protection against condensation. When placing the cake in a refrigerator equipped with a No Frost system, there is a high probability of condensation forming on the surface of the confectionery product. Biscuit, mastic, wafer sheets are afraid of moisture. Applying decorative gel helps protect the confectionery product from getting wet.
- Decoration of cakes, pastries and fruits. Decor gel allows you to create original effects. If you dip berries in it, you can get unusual and very beautiful means for decorating cakes or pastries! Gel decor is also suitable for decorating cheesecakes and other cakes; it allows you to add a beautiful shine to the surface of the product.
Decor gels of various densities are available for sale. The liquid consistency is suitable for decorating cakes with figures and wafer sheets. This gel is easily distributed over the surface of the product with a brush and dries quickly. The denser texture of the decor gel is ideal for decorating the surface of the cake. This product has impeccable aesthetics and protects decorative elements from dryness, moisture and mechanical damage.
Secrets of using decor gel
For applying decor gel experienced confectioners It is recommended to use artificial bristle brushes with a wide surface. How larger area tool, the faster it will be possible to evenly distribute the decor gel.
When distributing the gel over the surface of the waffle picture, you need to ensure that the brush movements are in the same direction. This will help avoid premature swelling or damage to the picture.
If the instructions indicate that the gel needs to be warmed before use, it is not recommended to heat it on the stove. Enough to use water bath or place the plate with the gel in the microwave for a few seconds, then stir until smooth using a pastry brush.
How to prepare decor gel yourself
Decor gel can be made at home from available ingredients:
- granulated gelatin – 1 tbsp. spoon;
- cool boiled water – 100 g;
- liquid honey – 1.5 tbsp. spoons;
- granulated sugar – 1 tbsp. spoon;
- citric acid – a pinch;
- food coloring - if necessary.
Confectionery gel is intended for decorating fruit pies, pastries, cakes and other confectionery products. The surface coated with this gel becomes shiny and prevents the fruit from drying out and fermenting.
Typically, the industry uses a ready-made gel (glaze) made on the basis of various thickeners. It is quite easy to prepare food gel at home and use it to cover cakes and pastries.
To prepare confectionery gel at home, you will need 15 g (1 tbsp. L) of gelatin, 100 ml of water, 180 g (1 tbsp.) sugar, 50 g of glucose or honey and a tiny pinch of citric acid. Gelatin must be soaked in 50 ml of water and allowed to swell. Mix sugar with water, glucose, citric acid, then heat the syrup until the sugar dissolves. Heat the soaked gelatin to dissolve it, that is, the liquid with gelatin should become transparent, but you should not bring it to a boil - this will cause the gelatin to lose its properties. Mix syrup with gelatin until ingredients combine. Before use, the confectionery gel should be cooled to room temperature. After application to cakes and pastries, the gel does not harden completely, but gives the products a “living” shine.
Adviсe!
The gel should be stored in a closed container in the refrigerator. It will become quite viscous.
Before use, the gel needs to be warmed up a little so that it becomes more liquid.
You can apply the gel to fruits using a brush, or you can dip small berries and pieces of fruit directly into the gel.
Citric acid and glucose are needed to prevent sugaring (crystallization) of the gel. If you do not add them, then over time crystals will form in the gel, it will thicken and become opaque.
“If they don’t have bread, let them eat cake!”Marie Antoinette
What, besides the taste, which we can only guess about, causes delight at the sight of dessert? Its finishing! Most a delicious cake may be left without compliments in the absence of proper decoration, while applause will be given to a confectionery mediocrity only because some magic has been done to its appearance.
The dessert must be beautiful. Decor determines, if not everything, then a lot. Mastic, marzipan, sugar beads, wafer pictures, glazes and creams...
The range of jewelry allows you to realize any sweet dream, and we’ll talk about such an “accessory” as decorative gel confectionery, thanks to fruit and berry cakes in the supermarket they can look fresh and appetizing for a long time, violating the laws of nature.
Jelly gloss significantly improves appearance and extends shelf life by protecting fruits and berries from drying out and fermenting.
In fact, the scope of application of decorative gel is wider. Muffins, cupcakes, cakes, pies, cheesecakes and biscuits shine - basically, everything except baked goods, which absolutely must be crispy and crumbly.
When and why?
Cake coating gel, cakes and other sweet company - an artistic touch with wide functionality:
- protects baked goods from drying out and spoiling;
- gives the dessert a finished and sleek look;
- suitable for coating waffle pictures;
- used for glazing fruits and berries;
- used for drawing drawings and inscriptions;
- adds a flavorful and aromatic note to the overall harmony.
A professional pastry chef without gel is like having no hands, but the product can also be used at home if desserts are a popular dish on your menu.
It’s not difficult to understand the variety of gel glazes. Their range is primarily divided into two large groups - hot and cold gels.
Hot and cold
Hot applied gels are, first of all, a story about how to turn the surface of a cake into a mirror-like surface, and only then everything else. As the name suggests, they require heating, during which they turn into a fluid-viscous mass, convenient for pouring.
When purchasing, read the instructions. Some require boiling; for others, boiling is unacceptable. But all can (should) withstand repeated heating, which allows you to use the product again and again without losing a drop.
Cold application gels do not require heating and are a product completely ready for use. Take it and use it.
You cannot achieve an ideal mirror surface with this viscous glaze, but if you use a wide spatula in a sweeping and confident manner, you can recreate an approximate smooth surface.
But for glazing fruits it is an impeccable product. And, most importantly, it is the only one suitable for lubricating wafer bills.
Gel decor for a waffle picture is not a luxury, but a necessity. It will protect against condensation, improve color rendering and prevent the picture from breaking when cutting the cake.
That's it in general. In particular, confectionery gels are shiny and matte, mirror and pearlescent, powdery and jelly-like, neutral and flavored, colorless and colored.
By the way, if you need decor gel with glitter, colored or cherry flavored, you don’t have to look for “the same, but with mother-of-pearl buttons.” Any neutral gel can easily be transformed into what you need by adding dyes and flavors.
Pay attention if you follow design innovations food products, for kandurin - a gold or silver dye based on mica. Added to confectionery gel, it will add gloss and shine to the glaze.
The best gel
The best pastry gel is a high-quality one. But quality can be domestic. What distinguishes the right gel from capricious and unpredictable glaze?
Good gel:
- adheres perfectly to any surface without being absorbed or migrating;
- unpretentious in work - it pours well or is spread with a spatula/brush;
- does not reach for the knife when cutting glazed confectionery products;
- It tolerates freezing well, and does not lose its “face” when thawing.
The best gel can be spoiled by improper storage. In general, decor gel is a long-lived product if you provide it suitable conditions for life, and this is a dry, cool and shaded place, away from sources of heat and sunlight.
Such a place can be a refrigerator if you transfer the gel to an airtight container, isolating it from humidity.
VIDEO INSTRUCTION
What to replace it with?
There is dessert, but no gel. Sound familiar?
If we are not talking about mirror glazing of surfaces, but, for example, about “gluing” decorative elements (waffle picture), the gel can be replaced with liquid honey, light jam, thick syrup, cake cream or condensed milk.
In all other cases, we gather our courage and prepare an alternative according to any of the recipes below.
Be your own confectioner: how to prepare decorative gel at home?
Confectionery gel is an inexpensive pleasure. The pleasure is sold in miniature tubes (with and without a spout), ordinary plastic containers and awe-inspiring buckets.
The main thing is that it costs a penny, even overseas. There is nothing to stand there. Syrup, thickeners (pectin, agar), lemon juice, preservative - the confectionery gel contains no exotic ingredients, and preparing it at home is a task feasible for people capable of culinary feats like a cake or pastry.
- Gelatin confectionery gel
To prepare decor gel with your own hands, prepare 1 tbsp. l. gelatin, 100 ml of water, 1 glass of sugar, 50 g of liquid honey or glucose and a modest pinch of citric acid. Ready? Let's get started!
- Soak the gelatin in 50 ml of water until it swells. Dissolve the prepared gelatin without bringing to a boil and combine with the syrup.
- Prepare the syrup from sugar, glucose/honey, citric acid and water, mixing and heating the ingredients until the sugar is completely dissolved and slightly boiling the sweet mass.
- Cool the gel to room temperature and use. Store leftovers in the refrigerator; before use, heat the product in a water bath or in a microwave oven.
- Confectionery gel on agar-agar
Do you follow a vegan lifestyle? Jelly glaze can be prepared without sacrifice - from agar-agar.
- Pour in agar (1.5 g) cold water(100 ml), bring to a boil and simmer until it is completely dissolved.
- Add sugar (100 g) and, stirring, bring to a boil again. After 4-5 minutes, remove the agar-sugar syrup from the heat.
- After cooling slightly, add citric acid, if necessary - coloring and flavoring. Glazing of the dessert can be carried out at a gel temperature of 35 degrees.
- Unused glaze can be reused. Just heat it above the melting point and cool to 35 degrees.
You can't forbid a tasty life. And sweets are delicious even for adults. This is how our body works, which reacts to sugar with an abundant release of dopamine - the hormone of pleasure and euphoria.
Remember, sugar is an insidious product. It is addictive, similar to a drug. Perhaps in next time, instead of packing fruit between cake and pastry gel, eat it without ceremony?
Confectionery gel: properties
Calorie content: 260 kcal.
Energy value of the product Confectionery gel: Proteins: 0 g.
Fat: 0 g.
Carbohydrates: 65 g.
Confectionery gel needed to give aesthetically pleasing homemade baking. This is a surprisingly simple pastry decoration that, when cold, has the appearance of a delicate jelly.
It has long been known that in cooking not only taste qualities product, but also its external design. It is the confectionery gel that is recognized in the best possible way decor. This product looks impeccable in design fresh fruits, and besides, it allows them to preserve their natural beauty and taste.
Even the simplest cupcake, decorated with confectionery gel, will gain sophisticated look restaurant delicacy prepared by a highly professional pastry chef.
The industrially prepared gel is presented in a rich range of colors, so you can easily maintain the desired color of the celebration, break up the monotony on the table and bring a rainbow mood with a bright confectionery product or highlight the natural beauty of berries with a neutral filling option.
The taste of the product will depend on the amount of citric acid, but most often it is pleasantly cooling and does not overwhelm the taste of the main product. Flavorings are not used in this type of product to avoid turning the filling into a banal jelly.
Where can I get pastry gel?
Where can I get pastry gel? The answer is: buy it in specialized stores or make it yourself at home. In any case, the use and application of the gel will be identical.
A homemade confectionery gel will differ from a similar product only in shelf life, but it will be more harmless due to the absence of preservatives, and, of course, the product will be cheaper in price.
Neutral-colored gels are most often sold in containers up to three liters. But many manufacturers can also produce colored products in the same large weight, although this is not necessary, because any neutral gel can easily be turned into a colored one by adding a drop of liquid dye to the substance, and then thoroughly mixing the mass until it reaches a uniform color.
The cost of the product in such packaging is, of course, quite high, but if you plan to use the product frequently, then this kind of container will be beneficial to you. It is worth focusing on the fact that these gels most often need to be heated in a water bath before use.
How to choose a quality product?
How to choose quality product? This question worries novice confectioners no less than the previous one.
The main criteria that should be followed when choosing a ready-made confectionery gel are:
- low degree of absorption into the surface of the product;
- homogeneous composition that flows well;
- good spreading ability;
- ability to linger on the surface;
- fast hardening and maintaining the desired shape.
Also, a high-quality product does not drag behind the knife when cutting the finished product. Ideally, a high-quality gel should lie in an even layer over the entire surface of the baked goods. In rare cases, it is necessary to level the product with a pastry spatula, which confectioners-decorators use when covering products with sugar mastic.
Usage
The use of confectionery gel is quite wide. The main use of delicate pour is glazing, and the purpose of this product is to:
- protecting baked goods from drying out;
- use for drawing drawings and inscriptions;
- giving a finished aesthetic appearance to confectionery products;
- coating wafer printed pictures and fruits.
It is advisable to use the product if the confectioner wants to obtain a glossy, almost mirror-like surface of the finished product.
They are filled with:
- cupcakes;
- cakes;
- cheesecakes;
- cookies;
- cakes.
The gel is very easy to use. If you are using a home-made pour, then this product definitely belongs to the hot gel category, and to cover the surface you just need to carefully pour the baked goods or berries, using a teaspoon for this purpose.
Gels prepared industrially are offered to consumers in dosed form, for example, in tubes with various tips. Multi-colored painting gels can be packaged in soft-bodied markers or tubes, similar to medications. Such gels are classified as cold applied products.
Composition and recipe
The composition of the product does not contain any mysterious components. Therefore, even housewives with little experience in preparing confectionery products will not find it difficult to create this interesting and attractive home decor.
A recipe for a basic neutral product that differs from multi-colored fills in the absence of food coloring, very simple. You will need:
- Pure water – 100 ml;
- Agar-agar – 1.5 grams;
- Granulated sugar – 100 grams;
- Citric acid - a quarter spoon.
From this amount of ingredients you can easily get ten tablespoons of wonderful delicate decoration. To obtain colored glaze, you will need to add the desired shade to the mixture.
Preparing the product is not much different from cooking the usual jelly. First of all, you need to pour half the amount of water into the gelling agent and leave it for about twenty minutes at room temperature for proofing. Meanwhile, thoroughly dissolve in the remaining liquid granulated sugar with dye (optional) and citric acid. The signal for readiness will be the swelling of the agar-agar and a noticeable increase in the initial volume of liquid. Mix the resulting mass thoroughly before adding it to the syrup.
Having noticed the above, feel free to start preparing the gel. To do this, pour sweet water into a small ladle and heat it to 80 degrees. Now pour in the sticky mixture in a thin stream with constant stirring. Heat everything together and let the mass turn into liquid jelly, and then remove the product from the stove. After cooling it to 40 degrees Celsius, you can start pouring the surfaces.
I would like to note that confectionery gel prepared with agar-agar can be stored for a long time and used to decorate products by heating required quantity before liquid state in a water bath. But if you do not intend to prepare the filling for future use or do not have the opportunity to buy agar, then, without hesitation, replace it with regular gelatin. Determine the amount of gelatin from the proportions indicated on the packaging of the dry substance, because different manufacturer it may vary slightly.
Conditions and shelf life
The storage conditions for confectionery gel are not difficult. The product should not be frozen, but storing this jelly decor in the refrigerator is quite possible. The main condition for maintaining the declared quality of the confectionery gel is to protect it from drying out or penetration of foreign moisture into the container, therefore the container with the product should always be tightly closed.
A home-prepared product can be easily stored for up to three months, and a produced one industrially- about one year.
Using confectionery gel will help decorate your everyday life and make it varied. Any housewife, even the most inexperienced, having this in stock interesting product, will be able to surprise everyone with his culinary skills, turning an ordinary confectionery masterpiece sponge cake or an airy cupcake.
Confectionery gel is intended for decorating baked goods - holiday cakes, pies, muffins, pastries and many other products. A properly prepared product gives the product a finished look, originality and makes it even more beautiful, tasty and appetizing.
Features of use
Confectionery gels are used in the preparation of fruit pies and cheesecakes. They are easy to use, can withstand freezing and preserve taste characteristics when defrosting. Edible gel is not only beautiful and tasty addition for all kinds of baked goods, but also an excellent coating that prevents drying and spoilage of fruits and berries and can be used for any ingredients for cakes. The edible gel does not completely harden, but creates the effect of a shiny coating on the finished baked goods.
Confectionery stores and supermarkets have a wide selection of ready-made gels with different tastes. Wherein boxes, packaging, cups for desserts They do not affect the safety of the product at all and do not deform the gel. At the same time, prepare the coating yourself using next recipe Anyone can, saving money and being confident in the quality of the ingredients.
Method for preparing confectionery gel at home
To prepare you will need:
- a tablespoon of gelatin;
- a glass of sugar;
- 50 grams of glucose;
- a pinch of citric acid.
The addition of glucose and citric acid is necessary to ensure that the product lasts as long as possible: the ingredients prevent the gel from becoming sugary, which quickly thickens, loses its transparency and deteriorates. First, dissolve the gelatin in warm water and leave for a while. Add sugar, glucose and acid as well. a small amount liquid, turn on small fire and heat until all ingredients are completely dissolved. Heat the finished gelatin until the product becomes completely transparent, but do not bring the mixture to a boil - boiled gelatin will not thicken at all. Then mix all the products until smooth.
Before use, the confectionery gel must be cooled to 20-25C, and if the product had to be stored in the refrigerator, it must be heated. The composition should be applied using a pastry brush - the tool ensures uniform distribution and greatly simplifies the coating process. The prepared gel can be used for fruits and berries, and should be stored in the refrigerator in a closed container.
“If they don’t have bread, let them eat cake!”Marie Antoinette
What, besides the taste, which we can only guess about, causes delight at the sight of dessert? Its finishing! The most delicious cake may be left without compliments in the absence of proper decoration, while confectionery mediocrity will receive applause only because they have worked a spell on its appearance.
The dessert must be beautiful. Decor determines, if not everything, then a lot. Mastic, marzipan, sugar beads, wafer pictures, glazes and creams...
The range of jewelry allows you to realize any sweet dream, and we’ll talk about such an “accessory” as decorative gel confectionery, thanks to which fruit and berry cakes in the supermarket can look fresh and appetizing for a long time, violating the laws of nature.
Indeed, fruity and berry desserts- the first thing that comes to mind when mentioning confectionery gels.
Jelly gloss significantly improves appearance and extends shelf life, protecting fruits and berries from drying out and fermenting.
In fact, the scope of application of decorative gel is wider. Muffins, cupcakes, cakes, pies, cheesecakes and biscuits shine - basically, everything except baked goods, which absolutely must be crispy and crumbly.
When and why?
Cake coating gel, cakes and other sweet company - an artistic touch with wide functionality:
- protects baked goods from drying out and spoiling;
- gives the dessert a finished and sleek look;
- suitable for coating waffle pictures;
- used for glazing fruits and berries;
- used for drawing drawings and inscriptions;
- adds a flavorful and aromatic note to the overall harmony.
A professional pastry chef without gel is like having no hands, but the product can also be used at home if desserts are a popular dish on your menu.
It’s not difficult to understand the variety of gel glazes. Their range is primarily divided into two large groups - hot and cold gels.
Hot and cold
Hot applied gels are, first of all, a story about how to turn the surface of a cake into a mirror-like surface, and only then everything else. As the name suggests, they require heating, during which they turn into a fluid-viscous mass, convenient for pouring.
When purchasing, read the instructions. Some require boiling; for others, boiling is unacceptable. But all can (should) withstand repeated heating, which allows you to use the product again and again without losing a drop.
Cold application gels do not require heating and are a product completely ready for use. Take it and use it.
You cannot achieve an ideal mirror surface with this viscous glaze, but if you use a wide spatula in a sweeping and confident manner, you can recreate an approximate smooth surface.
But for glazing fruits it is an impeccable product. And, most importantly, it is the only one suitable for lubricating wafer bills.
Gel decor for a waffle picture is not a luxury, but a necessity. It will protect against condensation, improve color rendering and prevent the picture from breaking when cutting the cake.
What else?
That's it in general. In particular, confectionery gels are shiny and matte, mirror and pearlescent, powdery and jelly-like, neutral and flavored, colorless and colored.
By the way, if you need decor gel with glitter, colored or cherry flavored, you don’t have to look for “the same, but with mother-of-pearl buttons.” Any neutral gel can easily be transformed into what you need by adding dyes and flavors.
If you follow innovations in food design, pay attention to kandurin - a gold or silver mica-based dye. Added to confectionery gel, it will add gloss and shine to the glaze.
The best gel
The best pastry gel is a high-quality one. But quality can be domestic. What distinguishes the right gel from capricious and unpredictable glaze?
Good gel:
- adheres perfectly to any surface without being absorbed or migrating;
- unpretentious in work - it pours well or is spread with a spatula/brush;
- does not reach for the knife when cutting glazed confectionery products;
- It tolerates freezing well, and does not lose its “face” when thawing.
The best gel can be spoiled by improper storage. In general, decor gel is a long-lived product if you provide it with suitable living conditions, and this is a dry, cool and shaded place, away from sources of heat and sunlight.
Such a place can be a refrigerator if you transfer the gel to an airtight container, isolating it from humidity.
VIDEO INSTRUCTION
What to replace it with?
There is dessert, but no gel. Sound familiar?
If we are not talking about mirror glazing of surfaces, but, for example, about “gluing” decorative elements (waffle picture), the gel can be replaced with liquid honey, light jam, thick syrup, cake cream or condensed milk.
In all other cases, we gather our courage and prepare an alternative according to any of the recipes below.
Be your own confectioner: how to prepare decorative gel at home?
Confectionery gel is an inexpensive pleasure. The pleasure is sold in miniature tubes (with or without a spout), ordinary plastic containers and awe-inspiring buckets.
The main thing is that it costs a penny, even overseas. There is nothing to stand there. Syrup, thickeners (pectin, agar), lemon juice, preservative - the confectionery gel contains no exotic ingredients, and preparing it at home is a task feasible for people capable of culinary feats like a cake or pastry.
- Gelatin confectionery gel
To prepare decor gel with your own hands, prepare 1 tbsp. l. gelatin, 100 ml of water, 1 glass of sugar, 50 g of liquid honey or glucose and a modest pinch of citric acid. Ready? Let's get started!
- Soak the gelatin in 50 ml of water until it swells. Dissolve the prepared gelatin without bringing to a boil and combine with the syrup.
- Prepare the syrup from sugar, glucose/honey, citric acid and water, mixing and heating the ingredients until the sugar is completely dissolved and slightly boiling the sweet mass.
- Cool the gel to room temperature and use. Store leftovers in the refrigerator; before use, heat the product in a water bath or in a microwave oven.
Confectionery gel on agar-agar
Do you follow a vegan lifestyle? Jelly glaze can be prepared without sacrifice - from agar-agar.
- Pour agar (1.5 g) with cold water (100 ml), bring to a boil and boil until it is completely dissolved.
- Add sugar (100 g) and, stirring, bring to a boil again. After 4-5 minutes, remove the agar-sugar syrup from the heat.
- After cooling slightly, add citric acid and, if necessary, coloring and flavoring. Glazing of the dessert can be carried out at a gel temperature of 35 degrees.
- Unused glaze can be reused. Just heat it above the melting point and cool to 35 degrees.
You can't forbid a tasty life. And sweets are delicious even for adults. This is how our body works, which reacts to sugar with an abundant release of dopamine - the hormone of pleasure and euphoria.
Remember, sugar is an insidious product. It is addictive, similar to a drug. Perhaps next time, instead of packing fruit between cake and pastry gel, eat it without ceremony?
Cold confectionery gels have gained wide popularity among professional confectioners due to their ease of use. They do not require any special training for work. Before applying the cold gel to the surface of the product, simply stir required amount. When mixing such a gel with dessert pastes or toppings, the effect of a marble surface is achieved. Gels are also used when decorating cakes with waffle pictures. Also, the proposed gels are used by confectioners to glaze fruits, protecting them from drying out and weathering. The advantages of cold gels include the following characteristics: they are resistant to freezing and thawing, do not absorb or flow from vertical and spherical surfaces of confectionery products.
Neutral confectionery gel for waffle pictures
Neutral cold confectionery gel does not require additional preparation when used. It is used when decorating confectionery products, including when decorating cakes with waffle plates. The use of cold gel when laying a waffle picture on a cake is described in detail in the section “ Waffle pictures ” and is clearly shown in the video “ How to use waffle pictures ”.
Packaging - plastic bucket
Order is a multiple of one bucket
Order code - 24190
Color - colorless transparent gel
Order is a multiple of packaging
Manufacturer - Modecor Italiana S.r.l., Italy
Order code - 24198
Transparent gel with glitter effect(With Glitter)
Number of tubes per package - 40 pcs.
Order is a multiple of packaging
Manufacturer - Modecor Italiana S.r.l., Italy
Order code - 24184
Gel for placing waffle pictures on a cake
Packaging - plastic bucket
The order is a multiple of one bucket
Order code - LSG636980060
Buy gel for waffle pictures
Fruit cold confectionery gel
Ready cold gel with the addition of pieces of fruit, it is used for glazing confectionery products, as well as as a filler and/or flavoring when whipping creams.
Cold gel with the addition of Kiwi fruit
Packaging - plastic bucket
The order is a multiple of one bucket
Manufacturer - Cesarin S.p.A., Italy
Order code - LSG638758060
Buy confectionery gel possible by custom product code.
The section presents confectionery shops decor gels for drawings and inscriptions on cakes produced by Modecor Italiana S.r.l., Italy. The offered decor gels are packaged in tubes with a thin spout. They are very easy to use because they do not spread on the surface of the product being decorated, including even cream. The range includes chocolate gels, colored transparent and white matte gels and gels with metallic and pearlescent shades.
Chocolate gels
Nut-chocolate gel, packaged in tubes
Number of tubes in the set - 40 pcs.
The weight of this tube is 23 g.
Order is a multiple of one set
Order code - 24194
Buy chocolate gel possible by custom product code.
Transparent and matte gels
A set of multi-colored decor gels in tubes with a thin spout. The set contains 4 (four) colors - yellow, red, green, blue. Tube weight - 20 g.
Order is a multiple of one set
Order code - 23201A
The weight of one tube is 20 g.
Order is a multiple of packaging
Order code - 23200D
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
Order is a multiple of packaging
Order code - 23200E
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
Order is a multiple of packaging
Order code - 23200K
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
Order is a multiple of packaging
Order code - 23200L
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
Order is a multiple of packaging
Order code - 23204G
Decorgels with metallic effect
A set of multi-colored gels with a metallic effect in tubes. The set includes 4 (four) colors - silver, ruby, gold, white. Tube weight - 20 g.
Order is a multiple of one set
Order code - 23206A
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
The order is a multiple of the package.
Order code - 23205D
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
The order is a multiple of the package.
Order code - 23205H
Presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 g.
Number of tubes per package - 20 pcs.
The order is a multiple of the package.
Order code - 23205I
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