Jellies

A complete line of products to cover all your preparations and make them shine, forming a protective veil or layer that maintains softness and protects fruit from oxidation. They do not become dull at negative temperatures and ensure a cut that is always perfect. Ideal for glazing fruit, fruit tarts, croissants, shortbreads, sponge cakes, baked creams, small pastries and modern pastry creations and for creating fillings, combining them with flavourings, colourings or creams.

Apricot flavour giusogel

Apricot flavour giusogel

04021160

For hot use; prepared by adding 30/50% of water, this is ideal for applications using a brush or spoon; with a delicate, fruity flavour.

Gelosa jelly

Gelosa jelly

04015115 - 04015160

Worked cold, ideal for glazing pastry products (from -18°C to 4°C). Does not become opaque or freeze, remaining workable and spreadable at all times.

Neutral giusogel

Neutral giusogel

04020160

For hot use; prepared by adding 30/50%of water, this is ideal for applications using a brush or spoon; with a neutral flavour.

Ready to use giusogel

Ready to use giusogel

04073160

For cold use; with marked adhesive properties, this is ideal for more demanding applications. Covers the product with a compact, creamy and transparent layer, enhancing the natural sheen of the fruit.