Glaze Sauce

[Mandie Lowe]

Neutral glaze or nappage is simply a tasteless, colourless gel that lends shine to pastries and helps to seal in moisture. If you cannot find it at pastry supply stores, you can make your own!

The recipe I use requires Pectin NH. I think that if you cannot find nappage, you might also struggle to find Pectin NH. In this case, you can search online for the most simple recipe, which uses sugar, water and gelatine only.

Another option, depending on what you are making and whether it will suit the flavours, is to melt smooth apricot jam and a bit of water and use that. It is not tasteless, nor entirely colourless, but this is what home bakers use as an easy glaze. Good luck!

[Tammam Alsaleh]

Hello Mandie

Thanks for sharing this valuable information

I can get PectinNH in Turkey so if you don’t mind please share your recipe here

Thanks in advance ..

Best regards 🙂

[Mandie Lowe]

Neutral Glaze

220 g Water (44%)

186 g Sugar (A) (37%)

31 g Sugar (B) (6%)

8 g Pectin NH (2%)

55 g Glucose/corn syrup (11%)

0.35 g Citric acid powder (<1%)

1. In a saucepan, heat water, sugar (A) and glucose syrup to a temperature of 40 °C / 104 °F, mixing occasionally with a spatula.

2. In a bowl, mix the pectin NH with sugar (B) using a whisk. Gradually sprinkle the mixture into the syrup while stirring.

3. Add the citric acid, mix well and bring the mixture to a boil. Keep it boiling for 3 to 4 minutes. Remove from the heat.

4. Strain the glaze into a clean bowl and let it cool down, covered with plastic wrap. Transfer it to the fridge overnight.

Apply the glaze using a brush, spatula, by dipping or pouring. It can be tinted using food colouring and can be frozen, too.

To use in a spray gun, bring it to a boil again, thin with water if it’s too thick. Add colouring, if needed, blend using immersion blender. Spray when glaze reaches 85°C/185°F.

[Sussan Estela Olaya]

Hi Tamman.

Welcome to the Scoolinary community!
In this thread, you’ll find a neutral glaze recipe that you can use. However, if you need the recipe from our colleague Mandie, I’ll tag her in this message so it reaches her directly.
Best regards.

@mandie-lowe

[Sol Damiani]

Thanks for helping Salih, dear

[Sussan Estela Olaya]

Hi, @salih-cakici

If it is not easy to find neutral nappage to give shine to fruits or make glazes, I leave you a recipe that you can make.

Ingredients:

150 gr. granulated white sugar

150 gr. water

7 gr. gelatin powder

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

Preparation:

To make the glitter for cakes or nappage we must 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.
Finally, let the preparation cool and harden. To use the shine, put the preparation in the microwave so that it becomes liquid and with a brush shine the fruits or desserts that we need. The leftover nappage can be stored in the refrigerator for a few days.

Greetings.

[Sol Damiani]

Hey there Salih!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s and Mandie’s answers helped you. Please let us know if they did.

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