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Bakery Island NY

Vizyon Select Ready-to-Use Neutral Cold Glaze 15.43 lbs - Versatile Mirror Shine

Vizyon Select Ready-to-Use Neutral Cold Glaze 15.43 lbs - Versatile Mirror Shine

Regular price $69.99 USD
Regular price Sale price $69.99 USD
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Professional-quality baking ingredients.
Trusted by bakeries, pastry chefs, and home bakers.
Retail & bulk orders available across the U.S.

Clear Brilliance: The Versatile Secret to Patisserie Shine

Vizyon Neutral Cold Glaze is the most versatile product in any baker's arsenal. Its crystal-clear formula provides exceptional, durable shine without altering the color or flavor of your delicate desserts. Perfect for professionals prioritizing efficiency and flawless results.

Key Features & Benefits:

  • Crystal Clear & Neutral: Provides maximum shine and protection without adding any color or flavor, ensuring the natural beauty and taste of your dessert remain the focus.

  • Ready-to-Use (RTU): Zero preparation needed! No boiling, no tempering, and no water required. Apply directly from the tub, saving valuable prep time.

  • Protective Mirror Glaze: Creates a firm, high-gloss barrier that prevents fresh fruit from browning (oxidation) and pastries from drying out, significantly extending the visual appeal and shelf life.

  • Excellent Stability: Maintains its gloss and structure on mousses, cheesecakes, and tarts, ensuring a perfect finish even when chilled.

  • Economical 7 kg unit: A high-coverage, large-format size ideal for commercial bakeries and high-volume cake production.

Usage Instructions

  1. Preparation: Gently stir the glaze with a spatula to achieve a smooth, workable consistency. Do not incorporate air.

  2. Application: Spread a thin, even layer of the Neutral Cold Glaze directly onto the surface of the finished dessert (cake, tart, fruit).

  3. Versatility: Can be tinted with water-based or oil-based food colorings if a custom-colored glaze is required.

Buying for your bakery or business?

Visit our Wholesale page for bulk orders and business pricing.

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