Food sprays: velvet, gloss, greasing
Velvet, gloss, color, and greasing sprays, based on cocoa butter or oil, for finishing and unmolding.
Types of sprays
The velvet spray (cocoa butter) gives a flocked finish on frozen desserts; the glossy / sparkling spray adds shine and brilliance; the color spray quickly covers a large surface; the greasing spray facilitates unmolding of molds. Each use has its spray.
Spray well
Shake the can, spray at 20-30 cm in crossed layers, in a protected area (cardboard, cardboard box). Velvet requires a well-frozen piece; gloss is applied on a dry surface; greasing just before pouring the mixture.
Frequently asked questions
What is the velvet spray applied on?
On a well-frozen piece (desserts, yule log, trompe-l'œil).
What is the gloss spray for?
To add shine and sparkle on a dry surface.
What about the greasing spray?
For easy unmolding of molds and rings.
How to store them?
At room temperature, away from heat, with the can closed, away from flames.
