Saracino - Mirror Glazes
Pistachio Mirror Glaze
A glossy pistachio-flavored finish for chocolate or fruit desserts.
Saracino pistachio mirror glaze gives desserts a glossy finish and pistachio flavor. Its fluid consistency makes application easy and creates a mirror effect on mousse cakes and individual desserts.
Technical characteristics
350 g
Packaging
35-40 °C
Application temperature
Green
Color
Recommended uses
- Heat the glaze to approximately 35-40 degrees, stirring until smooth and homogeneous.
- Pour over a very cold or frozen cake or dessert, then place in the freezer for a few minutes to set the shine.
- Pairs well with chocolate, fruit, or mousse desserts
Complete technical information
| Ingredients | glucose syrup, sucrose, water, pistachio paste 7.5%, curcumin (E100) and copper complexes of chlorophylls (E141) colorants, dextrose, sweetened condensed whole milk, lactose, cocoa butter, thickeners (E440, E450), preservative (E202), acidity regulators (E330, E331) |
| Allergens | May contain traces of eggs, nuts, soy, and hazelnuts |
| Energy / 100 g | 1284 kJ / 307 kcal |
| Fat / 100 g | 7.1 g, of which saturates 2.7 g |
| Carbohydrates / 100 g | 58 g, of which sugars 48 g |
| Protein / 100 g | 2.4 g |
| Salt / 100 g | 0.09 g |
Frequently asked questions
At what temperature should this mirror glaze be applied?
At around 35 to 40 degrees, stirring until smooth before pouring over the very cold or frozen dessert.
Is this glaze gluten-free?
Yes, it is gluten-free.
Does this glaze actually contain pistachio?
Yes, it is made with 7.5% pistachio paste, which gives it its characteristic flavor.
Learn more
See the Mirror Glazes collection and the Saracino collection.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
