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Antonio Bachour's Nappage

The document provides a recipe for making a neutral glaze. It lists the ingredients and instructions for mixing pectin and sugar, heating water, glucose, dextrose and inverted sugar to 40°C, then adding the pectin and sugar mixture and boiling for several minutes before cooling. The glaze is used to coat or decorate baked goods.

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Mariia
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930 views2 pages

Antonio Bachour's Nappage

The document provides a recipe for making a neutral glaze. It lists the ingredients and instructions for mixing pectin and sugar, heating water, glucose, dextrose and inverted sugar to 40°C, then adding the pectin and sugar mixture and boiling for several minutes before cooling. The glaze is used to coat or decorate baked goods.

Uploaded by

Mariia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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NAPPAGE/

NEUTRAL GLAZE
 RECIPE BY

ANTONIO BACHOUR

Follow these simple steps on creating Antonio Bachour's favourite nappage.


BEGINNER


15 MINS

NEUTRAL GLAZE

2675g

NAPPAGE
INGREDIENTS METHOD

700g (24.69oz) caster (superfine) sugar Mix the pectin and sugar together in a bowl. Pour the
30g (1.06oz) pectin NH water into a preheated pan, followed by the inverted sugar,
1100g (38.8oz) water glucose and dextrose then bring to 40°C. Gradually add the
290g (10.23oz) glucose pectin and sugar, mixing with a spatula and boil for 2 min-
40g (1.41oz) inverted sugar utes. Add the citric acid and boil for another 1 minute.
510g (17.99oz) dextrose powder
5g (0.18oz) citric acid Remove from the heat and allow to cool. Once it is cool,
strain the mixture into a bowl. Cover the bowl with plastic
wrap, touching the surface and store in the fridge.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

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