R E A D Y - T O - U S E D A R K A N D W H I T E C H O C O L A T E I C I N G

G L A A G E S
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GL AAGES
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The new Dark Chocolate
Glaage Express
for better baking.
An easy-to-use, non-dilution format
for richly coloured icing
with glossy fnish guaranteed.
The versatile new White Chocolate Glaage Express
provides a smooth, supple texture.
The White Chocolate Glaage Express can easily be used with favourings.
Mix with colourings of your choice to obtain an endless variety of colours,
from the purest white to the brightest rainbows.
DGFs top pastry chefs present the benefts of using
the two new Glaage Express in 3 kg tubs :
GL AAGES
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Warm in a microwave or bain-marie
at 60/65C (no direct heat)
Stir gently with a spatula
(and not with a whisk to
prevent air bubbles).
Pour on the still-frozen
pastry.
Spread and smooth using
a palette knife in a quick
movement.
The icing sets quickly with
no drips or runs.
READY-TO-USE ICING:
No need to dilute.
Just to be warmed.
IMPROVED CONSISTENCY:
Clean, sharp edges.
No drips or runs.
RESILIENT ICING:
Freeze/thaw stable.
Glossy fnish even when thawed.
SUITABLE FOR PASTRIES:
Delicate, well-balanced favour.

Dark chocolate icing:
Very dark colour.
Real "chocolate."
White chocolate icing:
Can be combined with favourings,
colourings and sweeteners.
Finish as required.
After use, remove any excess icing and cover in cling flm. Seal and keep in the fridge. After several uses, you may want to add a little water to recreate the right consistency.
THE 6 STEPS FOR ICING

DGF - Z.I. des Cettons - 78570 CHANTELOUP LES VIGNES - FRANCE
Tl. : 33(0)1 39 22 22 39 - Fax : 33(0)1 70 74 61 93
www.dgf.fr