Proglaçage is a 100% plant-based gelling agent developed for the creation of high-performance glossy glazes with excellent freeze-thaw stability. Designed for modern professional pastry applications, it offers an effective alternative to animal gelatine and traditional pectins while providing smooth texture, excellent adhesion, and a flawless mirror finish.
Use
Ideal for mirror glazes on fruit, chocolate, nut-based desserts, entremets, petits gâteaux, and high-turnover pastry displays, Proglaçage delivers professional shine, stability, and clean glazing performance. Its versatility makes it suitable for both direct glaze preparation and neutral glaze bases customised with fruit purées or flavourings.
For direct glaze preparation, combine Proglaçage with sugar, glucose, fruit purée or paste, water, and citric acid. Heat the mixture to 100 °C, then allow it to cool to 35–40 °C before glazing. For neutral glaze preparation, mix Proglaçage with sugar, glucose, and water, heat to 100 °C, and refrigerate the base. When required, combine the neutral base with fruit purée and citric acid, heat to 80 °C, cool to 35–40 °C, and apply to the dessert.
Technical
Sosa Ref: 52737
Format: Powder
Dosage: 5–10%
Allergens: None
Dietary: Vegan
Ingredients: Tapioca starch, dextrose, gelling agent: agar agar (E406)
Storage: Store in a cool, dry place away from humidity and direct light.
