Brilliant appearance
QimiQ Mirror Glaze
What can it do?
The QimiQ Mirror Glaze is the perfect, fail-safe chocolate mirror glaze. It is available in neutral and dark chocolate. It gives the products a unique, stunning mirrored look. It is freezer-stable and retains its gloss even after thawing. The glazed end products can therefore be frozen and defrosted as required. The QimiQ Mirror Glaze is used immediately after preparation and is suitable for all shapes.
What is it good for?
It offers countless effect possibilities when frosting cakes and premium desserts.
What's in it?
Mirror Glaze Neutral Chocolate
19 % Chocolate (sugar, cocoa butter, whole milk powder, emulsifier: sunflower lecithin, vanilla powder), glucose-fructose syrup, sugar, water, condensed milk (whole milk, sugar, stabiliser: calcium chloride), invert sugar syrup, gelatine, gelling agent: pectin, acidifier: citric acid, preservative: potassium sorbate.
Mirror Glaze Dark Chocolate
Glucose-fructose syrup, 19% chocolate (sugar, cocoa mass, cocoa butter, coffee beans, emulsifier: lecithin, glazing agents: shellac, gum arabic, flavouring, glucose syrup, vanilla extract), water, condensed milk (whole milk, sugar, stabiliser: Calcium chloride), sugar, invert sugar syrup, cocoa powder, gelatine, gelling agent: pectin, acidifier: citric acid, preservative: potassium sorbate.
Nutritional values
100 g QimiQ Mirror Glaze contains on average:
Mirror Glaze Neutral Chocolate
Mirror Glaze Dark Chocolate
Calorific value
1,429 kJ / 338 kcal
1,381 kJ / 330 kcal
Fat
8,8 g
7,8 g
- thereof saturated fatty acids
5,6 g
4,7 g
Carbohydrates
61 g
58 g
- thereof sugar
55 g
51 g
Protein
3,6 g
4,6 g
Salt
0,06 g
0,08 g
Mirror Glaze Neutral Chocolate
Calorific value
1,429 kJ / 338 kcal
Fat
8,8 g
- thereof saturated fatty acids
5,6 g
Carbohydrates
61 g
- thereof sugar
55 g
Protein
3,6 g
Salt
0,06 g
Mirror Glaze Dark Chocolate
Calorific value
1,381 kJ / 330 kcal
Fat
7,8 g
- thereof saturated fatty acids
4,7 g
Carbohydrates
58 g
- thereof sugar
51 g
Protein
4,6 g
Salt
0,08 g
Get to the point
- easy preparation
- perfect look
- reflective surface
- deep-freeze stable
- thin coating
- Countless own creations possible
- pre-produceable
How to
Take the desired quantity from the bucket (min. 750 g).
Temper the amount (e.g. in a microwave or in a water bath).
When using powder colour, use a maximum of 50 ml of water per 1 kg of Mirror Glaze. (This step is omitted for Mirror Glaze "Dark Chocolate").
Immerse at an angle with a hand blender so that no air is mixed into the mixture.
The recommended processing temperature is 38 °C to 40 °C.
The piece of petit gâteau, mousse cake, ice cream cake or ice cream parfait to be iced must be frozen at - 18 °C to - 20 °C.
Freeze or refrigerate depending on use.
Arrange and decorate.
Mirror Glaze Neutral Chocolate
Mirror Glaze Dark Chocolate
Tips
- If air bubbles form, carefully pour the mixture through a fine sieve.
- If the temperature is too high, cool the mixture in an ice bath.
- Petits gâteaux, mousse cakes, ice cream cakes or Glaze the ice cream parfaits immediately after freezing (do not allow to thaw or defrost).
- We recommend water-soluble paints.
Product sheet
Click here to download
