Frosting Preparation

Glazes

Balance sheet

Ingredients

Process

Mix the sugar and pectin.
Heat the SICOLY juices or purees to 50°C with the water (or juice), glucose and lemon juice if using.
Add the sugar-pectin mixture while whisking.
Bring to a boil, stirring constantly, and let it boil for 10 seconds.
Remove from the heat and add the citric solution if necessary.
Chill in the fridge for 12 hours
Melt the icing and use between 40 and 45°C depending on the texture of each icing and color on the dessert at -18°C.

Balance sheet

Glazes

Find out how to make a glaze from our Sicoly purees and fruit juices.

Our range of purees

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