in-glaze Italy

...Semi-finished product for almond glaze for panettone, dove cakes, Venetian pastries, and croissants.

...Sponge cake, mixed pasteurized eggs, sugar, "00" flour, American flour, water, flavorings. FILLING: Fresh cream, glucose syrup, sugar, pasteurized egg yolk, dextrose, alcohol, rice starch, stabilizer, lemon flavor. GLAZE: Fresh cream, 60% white chocolate, pasteurized egg yolk, sugar. SOAK: Water, sugar, lemon flavor.

...The piece is manually positioned on the glazing area of the machine unit. The water inlet and outlet holes of the basin are closed. The basin is filled with glaze. Filling ends when the glaze reaches the level set by the user, e.g., the area under the rim. The piece is tilted to allow the glaze to reach the entire internal area of the siphon and for its subsequent drainage. At the end of the glaze outflow, the piece is manually unloaded from the machine.

... reducing atmosphere to achieve complete fusion of glaze and body, resulting in compactness and zero porosity. With these characteristics, the espresso will stay hot even longer. Volume 55 ml Height 61 mm Diameter 56 mm STYLE:HIGH...