Modern glazing

Glaze are the final shiny touch for your creations. Transparent, dark or sparkling.

Modern glazing

Tranparant & covering

Fruit and delicate creams need a transparent and covering nappage to protect the fruit and decoration from drying out. The glaze gives an extra shiny dimension behind the counter or on the dessert table.

 - photo 653657 | Debic

Nappage, hot glaze

There are lots of ready-to-use hot glazes or nappages available. You can add your personal touch when preparing this basic recipe, adapt the consistency and probably also save on costs.


  • 500 g syrup from canned fruit (pears, apricots)
  • 2 peel of lemon
  • 500 g water
  • 285 g sugar
  • 30 g pectin NH
  • 5 drops of mint oil
  • 15 g lemon juice


Mix the sugar with the pectin. Heat the water with the syrup and the lemon peel. Add the sugar-pectin mixture by sprinkling over the liquid and boil for 2 minutes. Add the lemon juice and the mint oil. Remove the lemon. Cover the glaze and store in the refrigerator. Bring to 75°C before using, optionally add 5% water.

Neutral mirror jelly


300 g water
50 g sugar
8 g pectin NH
450 g sugar
150 g glucose syrup
16 g gelatin sheets


Mix the pectin with 50 g sugar. Heat the water and add the sugar-pectin mixture. Bring to a boil for 2 minutes. Add the glucose and 450 g sugar,
mix well and bring to a boil again. Add the soaked gelatin sheets. Mix well and store.

 - photo 653669 | Debic

Vanilla glaze

Ideal cold glazing for covering cakes, entremets, frozen crèmes and ice cakes.


  • 500 g neutral mirror glaze
  • 100 g nappage, hot glaze
  • 150 g water
  • 1 vanilla pod


Heat the water with the nappage. Add the neutral mirror glaze to the hot mixture. Stir well. Add the vanilla pod. Use at 30-35°C.

 - photo 653675 | Debic

Dark glazing

This glazing is recommended for glazing cakes: Opera, Javanais, finger food, drier and less sticky.


  • 425 g milk
  • 325 g Debic Végétop
  • 425 g sugar syrup (55:45)
  • 150 g glucose
  • 325 g dark chocolate
  • 1 kg pâte à glacer (imitation chocolate)


Bring the syrup, the milk, the Végétop and glucose to a boil for 1 minute. Pour over both chocolates and mix extensively. Store for 12 hours in a cool place. Use at 35°C.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header