Recipe for Neutral Glaze

Create a smooth and glossy glaze for pastries, fruits, and desserts using Culab NH Pectin.

Ingredients & Instructions

IngredientsWeight (g)%
Caster sugar22137 %
Water (1)17529 %
Culab Glucose DE 297913 %
Water (2)173 %
Culab NH Pectin51 %
Critic acid10.2 %
Water (3)10017 %
Total598100 %
  1. Heat Water (1) over low heat in a pot. Once the temperature reaches 60°C, gradually add Culab Glucose DE 29 and stir until completely dissolved.
  2. In a separate container, thoroughly mix caster sugar with Culab NH Pectin.
  3. While stirring the syrup in the pot, slowly add the sugar and pectin mixture. Continue stirring to prevent lumps from forming.
  4. Dissolve citric acid in Water (2).
  5. Bring the mixture in pot to a boil.
  6. While stirring, gradually pour the dissolved citric acid into the pot.
  7. Turn off the heat. Cover the surface of the gel directly with plastic wrap and let it set in the refrigerator overnight.
  8. Once the gel has set, portion out the amount needed and mix it with Water (3). The recommended ratio is 1 part gel to 0.2 parts water (e.g., 200g of gel to 20g of water). You may adjust the water ratio between 0.1 and 0.4 depending on your desired viscosity.
  9. Heat the gel and water over low heat. Use a whisk or an immersion blender to ensure the gel is smooth and refined.
  10. If blending creates excessive bubbles, portion the glaze into small cups and use a vacuum sealer to remove the air. See the clip below. 
  11. Allow the mixture to rest until the temperature drops to 30–40°C before use.
  12. If the mixture begins to set, it can be reheated. Culab NH Pectin is thermo-reversible, meaning it can transition between liquid and gel states depending on the temperature.

Use a vacuum sealer to remove bubbles.