Albigel - overtrekksgele m/ aprikossmak

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 jellyspraying machine.