Coatings, Glazes and Gels

Soft Gel

Soft Gel is ready-to-use wet gelatin which can be cut with up to 70% water for the production of fruity, glossy jellies which can be spray applied or brushed. Soft Gels are cut, freeze and thaw stable. Top Class or Compound flavors can be neutral Soft Gel to deliver high quality fruit flavored and colored jelly coatings. Excess diluted or flavored Soft Gel can be stored and reheated when needed.

Mirror Glaze on Torte

1 lb. Döhler Soft Gel (Neutral, Apricot or Strawberry)
4 oz water

Combine Soft Gel and water. Stir until smooth. Spread on Frozen mousse torte with cake ring on. To make marble mirror, pour Soft Gel in a torte center and drizzle a small amount of Compound Flavor over Soft Gel. Spread Soft Gel too cake edges with spatula

Flavored Mirror Glaze on Tortes

1 lb. Döhler Neutral Soft Gel
1 oz Döhler Compound Flavor
3 oz water

Combine Soft Gel Compound Flavor and water. Stir until smooth. Spread on FROZEN mousse torte with cake ring on.

Glaze Fruit or Danish

1 lb. Döhler Soft Gel (Neutral, Apricot or Strawberry)
8 oz water

Flavored Glaze Fruit or Danish

1 lb. Döhler Neutral Soft Gel
2 oz Döhler Compound Flavor (Dosage may vary with flavor)
6 oz water

Combine water and Soft Gel then heat in microwave for 3 minutes or until product boils. Stir to incorporate the water and soft gel. Pour over or brush fruit with Soft Gel liquid. Product can be sprayed with spraying equipment. Store excess product in cooler and simply reheat in microwave when needed.

CODE	PRODUCT	PACK
3565	Soft Gel Neutral	30.8 lb. pail
3574	Soft Gel Apricot	30.8 lb. pail
3575	Soft Gel Strawberry	30.8 lb. pail
3581	Chocolate Mirror Glaze (single strength)	15.4 lb. pail

Make jams and jellies with Soft Gel and compound Flavors
Unlimited flavors using Neutral Soft Gel and Compound Flavors
Glaze mousse tortes sides and tops
Glaze fruit to prolong shelf life
Heat & dilute Soft Gel for spray application
Sets up firm when diluted and heated

Instant Jelly

Instant Jelly is an acid resistant, powdered gelling agent, which is cut and freeze stable and provides a bright clear finish. Extremely cost effective.

Tip: To preserve fruit integrity, tumble IQF fruit slices in Quelli powder then over with reconstituted jelly.

Mixing Instructions:

34 oz Boiling water
2 oz Instant Jelly
10 oz Sugar

Combine Instant Jelly and sugar then pour into boiling water. Stir until dissolved. Maintain a temperature of 180 degrees for spraying.

Formula: Instant Jelly 4%, Sugar 22%, Boiling water 74%

CODE	PRODUCT	PACK
3595	Instant Jelly	4/2.2 lb. bags

Use on Fruit Flans
Holds fruit in place
Sets up clear and firm
Add Compound or Top Class Flavors

Quelli

Cold process thickening agent for fruit slices. Quelli can be used to make high quality pie filling without cooking. Preserves the integrity of fruit for pie filling because the fruit is not cooked. Saves on labor because no cooking process is needed before depositing in pie shells. Quelli is bake, freeze and thaw stable. Quelli produces a delicious fruit filling for all fruit flans, pies and tarts. Fill flan and tart shells and bake or use as a topping for sponge flan shells.

Mixing Instructions for Cold Process Pie Filling :

34 oz Fruit Juice or water 32%
7 oz Sugar 7%
4 oz Quelli 4%
60 oz Fruit 57%

CODE	PRODUCT	PACK
3646	Quelli	2/5.5 lb. bags

Tip: To preserve fruit integrity, tumble IQF fruit slices in Quelli powder then cover with reconstituted instant jelly.

Tip: Coat tart or flan shells with Quelli powder to trap moisture escaping from cream. Will prolong shelf life of tart shell.

Durosan

Cream stabilizer that prevents whipped cream from breaking down

CODE	PRODUCT	PACK
3630	Durosan (Cream Stabilizer)	8.8 lbs.

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