Is a neutral gelatinous base which can be customised by the artisan pastry chef with water soluble colours and aromas to obtain high finish mirror glazes, or in its neutral state to preserve and add a dazzling shine to fresh fruit. How to use: dissolve delicately in the microwave and at no less than 35 C°, add the water soluble colour or aroma of your choice, mix well and apply.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

The intense and authentic lemon will blow away expectations, it adds an aromatic and zingy layer to complement many other flavour combinations.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

One of the indisputable stars of the dessert scene, pistachios, requires a special touch. Iannino’s years of R & D experience have brought out the best of this unique ingredient, indispensable for standout creations.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

This strawberry gel has an eye-catchingly natural red colour to guarantee pastry chefs the foundation for whimsical creations. To use dissolve delicately in the microwave at no less than 35 C°, mix well and apply.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.