Proglaçage is a 100% plant-based powdered blend by Sosa, designed to create glossy, high-performance mirror glazes, including after a freeze-thaw cycle. It is an alternative to classic pectins and animal-based gelatins for professional pastry chefs.
Technical specifications
- 100% plant-based composition
- Alternative to pectins and animal-based gelatins
- Excellent adhesion and smooth texture on all types of preparations: acidic fruits, chocolate, and nuts
- Retains its shine after freezing and thawing
- Dosage: 5 to 10% of the total weight of the preparation
- Professional format: 3 kg bucket
Usage tips
Hydrate the Proglaçage, then heat the preparation to between 60 and 70°C to activate the gelling. Sosa recommends adding 30 to 35% sugar and 20 to 25% liquid glucose to the recipe to improve the glaze’s shelf life, enhance its shine, and optimize its stability during freezing.
Please note
Use 5 to 10% of the total weight and respect the heating temperature of 60–70°C for uniform gelling. Store in a cool, dry place away from light, in the original packaging, tightly closed.
Frequently asked questions
What is the difference between Proglaçage and a classic pectin?
Proglaçage is a 100% plant-based blend specially formulated to provide shine and adhesion in mirror glazes, including after freezing, whereas standard pectin is not always designed for this use.
Can a frozen entremets made with Proglaçage be frozen?
Yes, Proglaçage is formulated to retain its shine and stability after a freeze-thaw cycle.
What types of preparations can Proglaçage be used for?
All types of preparations: acidic fruits, chocolate, and nuts, thanks to its excellent adhesion and smooth texture.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
