GLAZE

WHITE GLAZE WITH GELATIN.
INGRED: 20 GMS GELATIN.
120 ML WATER.,300GMS SUGAR,150 ML WATER, 280 GMS RICH'S WHIITE NUGGEL,
200GMS RICH'S SWEET MATE. 300GMS WHITE CHOCOLATE.
 METHOD: SOAK GELATINWITH WATER, TAKE WHITE NUGGEL,WATER,N SUGAR IN A HEAVY BOTTOM PAN AND BOIL UNTIL THE TEMPERATURES REACHES 103 C.
POUR MIXTURE OVERCHOCOLATE N MIX PROPERLY. ADD SOAKED GELATIN AND BLEND USING HAND BLENDER.
STRAIN AND RESERV FOR FURTHER USE.
POUR OVER FROZEN DESSERTS OR CAKES. AT 28*C OR 32C.
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DARK GLAZE.
INGRED: 600GMS DARK CHOCOLATE.
500GMS RICH'S CREMAGIC ,100GMS RICH'S NEUTRAL GEL.
METHOD: BOIL CREMAGIC AN D NUGGEL,POUR OVER DARK CHOCOLATE.AND MIX PROPERLY, UNTIL CHOCOLATE IS COMPLETELY DISSOLVED.STRAIN AND USE AS REQUIRED.
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WHITE GLAZE.
INGRED :600 GMS  CHOCOLATE WHITE.
500 GMS RICH'S CREMAGIC, 100 GMS NEUTRAL NUGEL.

METHOD:BOIL CREAM N NUGGEL, POUR OVER WHITE CHOCOLATEAND PROPERLYUNTIL CHOCOLATEIS COMPLETED DISSOLVED. STRAIN AND USE.
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