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re: Clear Glaze

Misc.
Hi Susan,

I took a look at the recipe you're referring to and they are using the dry clear glaze product to "slightly thicken the mixture" so I think if you add a small amount of cornstarch at a time (mix in a little cold water first) you should get the thickening you need but I haven't worked with clear glaze so I can't tell you what the difference may be. Maybe someone else will give us some tips.

Here is info on a brand of clear glaze that you may be able to find in a local supermarket, pastry shop, or German Deli. A local bakery may be willing to share a bit with you if you want to go to that extent trying to get it.

Dr. Oetker clear glaze:
This clear glaze keeps your fruit in place on fresh fruit tarts. Enhances eye-appeal without overwhelming the taste or texture of fresh fruits. Add sugar and water or fruit juice. Ingredients: Tapioca starch, carrageenan, dextrose, cream of tartar, locust bean. NET WT. 1/3 OZ. (10g) per package.

To order clear glaze in powder form online:

Fruit & Pastry Glaze Mix - 4 oz. (click here)

I hope that's a help.

Happy Holiday Baking!

Betsy
MsgID: 0076480
Shared by: Betsy at Recipelink.com
In reply to: ISO: Clear glaze
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
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  susan atlanta
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  Betsy at Recipelink.com
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  Christian Santa Monica
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