Chefotheque

Recipe: GLASEADO ELIANZA 55%

Published: 07/05/2020

Indications

1. Cocer a 105 º el agua con la glucosa y el azúcar molido

2. Añadir la leche concentrada y la gelatina previamente hidratada. (Masa de gelatina 108 gr)

3. Añadir sobre la cobertura fundida y emulsionar.

4. Reservar y usar texturizando a 65ºC.

Ingredientes de GLASEADO ELIANZA 55%:

Ingredient

Quantity

Destination / use

Ingredients:

Agua

150 ml.

Azúcar glass

300 gr.

Glucosa Kelmy 44º Cubo 8kg

300 gr.

Leche condensada

200 gr.

Gelatina en hojas (colapez)

18 gr.

Cobertura Elianza noir 55%/cj 3kg

200 gr.

Allergens

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GLASEADO ELIANZA 55%

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Source ingredient		Equivalent ingredient from your Database
Agua (ml.)
Azúcar glass (gr.)
Glucosa Kelmy 44º Cubo 8kg (gr.)
Leche condensada (gr.)
Gelatina en hojas (colapez) (gr.)
Cobertura Elianza noir 55%/cj 3kg (gr.)

Source ingredient

Equivalent ingredient from your Database

Agua (ml.)

Azúcar glass (gr.)

Glucosa Kelmy 44º Cubo 8kg (gr.)

Leche condensada (gr.)

Gelatina en hojas (colapez) (gr.)

Cobertura Elianza noir 55%/cj 3kg (gr.)