Jelly Powder CONCENTRATE
Our Jelly Powder Concentrate is a fruit acid-stable and immediately soluble jelly glaze for fruit pastries of all kinds, creating a shiny, smooth, clear and firm finish.
Our best-seller – “PURE TASTE OF JELLY” – fresh – fruity – simple – reliable – fast
We have developed our extremely high-performance Jelly Powder CONCRENTRATE range by working closely with experienced bakers and pastry chefs. An intensive and long-lasting fresh shiny glaze on fruit, outstanding freezer-proofness and fruit acid stability, perfect firmness for slicing and outstanding binding of the fruit juice of the previously frozen fruit – just some of the proven unique qualities of our Jelly Powder CONCRENTRATE range.
Our Jelly Powder CONCENTRATE guarantees maximum cost-effectiveness, thanks to its simplicity and reliability of use coupled with its ease of handling. A combination of the ultimate quality of jelly glaze and fresh fruity pastries, tarts or cakes guarantees the successful sale of your “home-made creations”.
The benefits of using Boyens Backservice Jelly Powder CONCENTRATE
- Ideal for fruit pastries and tartlets
- Lends a beautiful lasting sheen on fruit tartlets or fruit pastries
- Perfect for the production of wine jellies and jellied fruit
- Perfect coverage – extremely economical
- Saves time compared to pasty products, as is easy to apply using a sprayer
- Minimal storage space, reduced waste
- No shelf life problems
- Acid-stable and freezer-proof
- Binds slight loss of liquid
Jelly Powder CONCENTRATE
Our Jelly Powder Concentrate is a fruit acid-stable and immediately soluble jelly glaze for fruit pastries of all kinds, creating a shiny, smooth, clear and firm finish. Mix 50 grammes Jelly Powder Concentrate with 350-450 grammes sugar (depending on sweetness), stir into 1 litre water in a bowl and heat to 85 – 90 degrees Celsius. Use a ladle or brush to spread the slightly cooled jelly glaze onto the fruit. The tartlets are firm enough to cut in 10 minutes. The glaze can be reused if it is reheated to 80 degrees Celsius.
Use the Boyens Backservice jelly sprayer range to effectively and efficiently spray the blended jelly glaze onto your pastries. Simply pour the jelly glaze mixture into the container of the jelly sprayer, set to 84 degrees, and evenly apply the glaze to your pastries with round, circling movements of the nozzle.
- Varying addition of sugar
- With an extra shot of flavour
- Firm enough to slice
- Minimal quantity needed
- Good freezer-proofness
- Minimum application and excellent cost effectiveness
- Good acid-stability
- Simple to store
- Reheat and reuse as often as
- required with conventional use
Mix 50 grams of jelly powder concentrate with 350-450 grams of sugar (depending on the sweetness) and mix with 1 liter of water in the kettle.
Finely stirred jelly pour into the storage container, to 84 degrees Celsius pre-set Boyens Backservice Spraying Systems.
RED Jelly Powder CONCENTRATE:
RED Jelly Powder CONCENTRATE with ruby red colour and fruity berry taste. Full-flavoured and delivering the best results when applying a jelly glaze to strawberries, blackcurrants, cherries, raspberries, plums, blackberries and cranberries.
Application: 50G RED Jelly Powder CONCENTRATE on 1,000 g of cold water and 350-400g sugar. Itís so easy with the Jelly Sprayer: Stir the cold water with the portion of red Jelly Powder concentrate and sugar, then spray with the Jelly Sprayer at 80°C.
Standard processing: Stir water and RED Jelly Powder CONCENTRATE with the sugar and bring to the boil briefly. Keep the product closed and store dry. Only for commercial further processing.
YELLOW Jelly Powder CONCENTRATE:
YELLOW Jelly Powder CONCENTRATE with a slightly yellowish colour and the finest apricot taste ñ ideal for apricots, peaches, bananas, pineapple, mangos, papayas or mandarins.
Application: 50G YELLOW Jelly Powder CONCENTRATE on 1,000 g of cold water and 350-400g sugar. Itís so easy with the Jelly Sprayer: Stir the cold water with the portion of yellow Jelly Powder concentrate and sugar, then spray with the Jelly Sprayer at 80°C.
Vtandard processing: Stir water and YELLOW Jelly Powder CONCENTRATE with the sugar and bring to the boil briefly. Keep the product closed and store dry. Only for commercial further processing.
CLEAR Jelly Powder CONCENTRATE:
CLEAR Jelly Powder CONCENTRATE, the crystal-clear and transparent glaze, shows off fruit and taste to best advantage. Perfect for gooseberries, kiwis, pears, apples, grapes, green figs and blueberries.
Application: 50G CLEAR Jelly Powder CONCENTRATE on 1000g of cold water and 350-400g sugar. Itís so easy with the Jelly Sprayer: Stir the cold water with the portion of clear Jelly Powder concentrate and sugar, then spray with the Jelly Sprayer at 80°C.
Standard processing: Stir water and CLEAR Jelly Powder CONCENTRATE with the sugar and bring to the boil briefly. Keep the product closed and store dry. Only for commercial further processing.