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Gels and Mirroir Glazings
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Apricot Flavoured Gel - Quick-Gel, yellow

Light yellow colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Strawberry Flavoured Gel - Quick-Gel, red

Natural red colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Carma-Quick-Gel, neutral

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Clear Glazing Gel - Brillant-Gel

Easy to apply. Excellent gel coating for fruit. Transparent. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

Strawberry Glazing Gel - Capoma-Gel

Easy to apply. The essential final touch for strawberry tarts. Intense red colour. Natural flavour. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

Apricot Glazing Gel - Apricoture

Provides a protective layer layer between sponge or puff pastry and fondant glaze to ensure a perfect shine on the finished product. Can also be used as a basic glaze on biscuits. Heat slightly and apply with brush before glazing with fondant.

Aprico-Gel

Light apricot colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Firm Strawberry Gel - Capoma-Gel

Natural red strawberry colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Clear-Gel, firm

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Raspberry Glazing Gel - Frambo-Gel

Natural raspberry colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Estados Unidos

+1 610 872 4528