Cesarin’s semi-finished jelly, jelly-based products are characterised by high transparency, which gives these specialty pastries and ice creams brightness, glossiness and imaginative colour. When used on fruit it gives uniformity, covering them with a soft and agreeable consistency, which protects the confectionary while improving its appearance and flavour.
These products are to be diluted in a bain-marie water bath with a minimum of 20% to a maximum of 50% water. Once diluted they can also be used with a jelly-spraying machine.
Easy to use
Protection and conservation of tarts, in particular those with fruit. It also ensures longer conservation.
Can be sprayed (with a jelly-spraying machine)
Tarts, fruit petit-four, wafers designed with designs on them, fruit pastries, mini desserts, frozen desserts, cakes, cheesecakes, zuccotto, Bavarians, mousse, pudding cups, fruit ganache.
|L.SG||Jellies FRUTILINE||Aspect / Dimension||Pc/Master||Packaging||Storage||Technical Notes|
|636901120||Albigel||Jelly||2||Pail. Kg.6||In a cool and dry place||apricot taste|
|636936120||Fruttagel||Jelly||2||Pail. Kg.6||In a cool and dry place||with apricot jam|
|636972120||Neutragel||Jelly||2||Pail. Kg.6||In a cool and dry place||neutral taste|
|636980060||ModGel||Jelly||2||Pail. Kg.6||In a cool and dry place||ready to use|