Proglaçage - Plant-Based Mirror Glaze Powder 700g - Sosa

Proglaçage: the plant-based powder base for professional mirror glazes

Sosa Proglaçage is a 100% plant-based gelling powder made from tapioca starch, dextrose and agar-agar (E406). A gelatine-free and dairy-free alternative, it produces mirror glazes of exceptional brilliance, stable through freezing and thawing, applicable by ladle or spray gun. Its neutral base is infinitely customisable — fruit, chocolate, nuts, spices — with a higher flavour concentration than gelatine-based glazes allow.

It is recommended to add 30-35% sugars and 20-25% liquid glucose to the base to improve glaze preservation, promote shine and optimise freeze-thaw behaviour.

Sosa Proglaçage overview — protocol and applications:

📥 Proglaçage recipe booklet: fruit, chocolate and nut mirror glaze recipes and professional applications — download the Sosa recipe booklet (PDF).

Preparation protocol

1. Base syrup: Mix Proglaçage with water and sugars. Bring to the boil to activate gelling. Cool in an airtight container at 4-5°C for a minimum of 12 hours.

2. Fruit glaze: Add fruit purée to the base and heat to 80°C.

3. Chocolate or nut glaze: Heat the base to 80°C, add nut paste or previously melted chocolate, and emulsify.

4. Application: By ladle between 35 and 45°C. By spray gun between 70 and 80°C.

Technical Specifications

Allergens: May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soya, sulphites.

💡 Personalise your glazes with the Sosa Taste Colour natural flavouring range or Weiss Chocolates.