Recipe for Neutral Glaze
Create a smooth and glossy glaze for pastries, fruits, and desserts using Culab NH Pectin.
Ingredients & Instructions
| Ingredients | Weight (g) | % |
|---|---|---|
| Caster sugar | 221 | 37 % |
| Water (1) | 175 | 29 % |
| Culab Glucose DE 29 | 79 | 13 % |
| Water (2) | 17 | 3 % |
| Culab NH Pectin | 5 | 1 % |
| Critic acid | 1 | 0.2 % |
| Water (3) | 100 | 17 % |
| Total | 598 | 100 % |
- 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.
- In a separate container, thoroughly mix caster sugar with Culab NH Pectin.
- While stirring the syrup in the pot, slowly add the sugar and pectin mixture. Continue stirring to prevent lumps from forming.
- Dissolve citric acid in Water (2).
- Bring the mixture in pot to a boil.
- While stirring, gradually pour the dissolved citric acid into the pot.
- Turn off the heat. Cover the surface of the gel directly with plastic wrap and let it set in the refrigerator overnight.
- 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.
- Heat the gel and water over low heat. Use a whisk or an immersion blender to ensure the gel is smooth and refined.
- If blending creates excessive bubbles, portion the glaze into small cups and use a vacuum sealer to remove the air. See the clip below.
- Allow the mixture to rest until the temperature drops to 30–40°C before use.
- 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.