In 1931, Carma introduced in its production the pastry glazes for the first time. From that moment on they profit from focused attention in special car. Unlike chocolate couvertures, glazes only need carefully to be tempered in a bain-marie. The glazes shine with a appetizing gloss which enrobes cakes, tartlets, sponges, etc. Dipping fresh fruits is also an idea to discover.
| Type | Description |
|---|---|
| Glasura White | Particularly suitable for the climatic conditions in the tropics - ready to use glaze mixture, no need to bring to the right temperature - For optimum shine, glaze the product at room temperature - Large scope of tolerance in relation to the processing temperature |