Brilliant appearance
QimiQ Mirror Glaze
available in 6 kg tubs
What can it do?
QimiQ Mirror Glaze is the perfect, sure-fire mirror glaze with real chocolate. It provides a unique, breathtaking, reflective look and offers countless effect possibilities for covering cakes, mousses, petit fours, parfaits, ice cream, single and premium desserts. QimiQ Mirror Glaze is freeze stable and retains its shine even after thawing. The glazed end products can thus be frozen and thawed as required. QimiQ Mirror Glaze should be 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 milkpowder, emulsifier: sunflower lecithin, vanilla powder), glucose-fructose syrup, sugar, water, condensedmilk (Whole milk, sugar, stabilizer: calcium chloride), invert sugar syrup, gelatin, gelling agent: pectin, acidity regulator: citric acid, preservative: potassium sorbate.
Mirror Glaze Dark Chocolate
Glucose-fructose syrup, 19% chocolate (sugar, cocoa mass, cocoa butter, coffee beans, emulsifier: lecithin, glazing agent: shellac, gum arabic, flavor, glucose syrup, vanilla extract), water, condensedmilk (Whole milkpowder, sugar, stabilizer: calcium chloride), sugar, invert sugar syrup, cocoa powder, gelatin, gelling agent: pectin, acidity regulator: 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
1,425 kJ / 338 kcal
1,441 kJ / 342 kcal
Fat
8,1 g
8,9 g
- thereof saturated fatty acids
5,1 g
5,7 g
Carbohydrates
62,7 g
60,3 g
- thereof sugar
54,6 g
45,7 g
Protein
3,5 g
5,1 g
Salt
0,04 g
0,03 g
Mirror Glaze Neutral Chocolate
Calorific value
1,425 kJ / 338 kcal
Fat
8,1 g
- thereof saturated fatty acids
5,1 g
Carbohydrates
62,7 g
- thereof sugar
54,6 g
Protein
3,5 g
Salt
0,04 g
Mirror Glaze Dark Chocolate
Calorific value
1,441 kJ / 342 kcal
Fat
8,9 g
- thereof saturated fatty acids
5,7 g
Carbohydrates
60,3 g
- thereof sugar
45,7 g
Protein
5,1 g
Salt
0,03 g
Get to the point
- easy preparation
- perfect look
- reflective surface
- deep-freeze stable
- thin coating
- • countless individual creations possible
- pre-production possible
How to
Place the required amount of glaze (min. 750 g) into a bowl.
Warm the glaze (e.g. in a microwave or in a water bath).
We recommend water soluble colours. Prepare as instruction. Add a maximum of 50 ml of water per 1 kg of Mirror Glaze (not necessary for “Dark Chocolate” glaze).
Use a hand blender at an angle to mix smooth to avoid air bubbles.
The recommended processing temperature is 38 °C to 40 °C.
The petit gâteau, mousse cake, ice cream cake or ice cream parfait to be glazed 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, alllowthe mixture to cool in an ice bath.
- Glaze petits gâteaux, mousse cakes, ice cream cakes or ice cream parfaits immediately after freezing (do not allow them to thaw).
- We recommend water-soluble paints.
