About croissant

[Sussan ScoolinaryTeam]

Hi @walaa-elmaleh

Although nappage or neutral glaze is a product that is purchased ready-made and is used to give shine and finish to fruits or bakery products, napagge can also be made at home.

Here I leave you a recipe.

Ingredients:

150grs. sugar

150grs. water

7 gr. gelatin powder

20 grams of liquid glucose.

35 gr. cold water (to hydrate the gelatin powder)

Preparation:

To make the glitter for cakes or nappage first hydrate the gelatin in cold water.

Then bring the water and sugar to a boil to make a syrup. Once the point is reached, let the syrup rest until it reaches approximately 60°C. and add the hydrated gelatin and glucose.

Finally let it cool and stand the preparation.

To use the gloss, put the preparation in the microwave so that it becomes liquid and with a brush shine the product that is prepared. The leftover nap can be stored in the refrigerator for a few days.

We hope this information is helpful.

Greetings

[Salma Sali]

Hi Sussan,

Is it possible to substitute gelatin with agar-agar for example? Anything plant based another words ?

[Sussan ScoolinaryTeam]

Hi Salma.

Yes, you can substitute gelatin with agar-agar in your nappage recipe. The generally recommended ratio is 1:2, meaning for every 1 gram of gelatin, you will use 2 grams of agar-agar powder.

Since your recipe calls for 7 grams of gelatin, you would need approximately 14 grams of agar-agar powder.

Keep in mind that agar-agar tends to gel at room temperature more quickly than gelatin, so work quickly to prevent it from setting before you apply it.

Good luck with your nappage!

[Sol Damiani]

Hi @walaa-elmaleh 👋

Welcome to our Community!☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

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