Orange Flavoured Glaze - 250 g brings a cheerful citrus look and a delicious orange aroma to your bakes. It’s the perfect finishing touch when you want desserts to look professional without spending hours on decoration: simply melt, pour and let it set into a smooth, even coating.

The big advantage of this glaze is its practical format - small discs/drops that melt faster and are easy to dose, so you can prepare exactly as much as you need with minimal waste. Use it for drizzling, coating cakes, petit fours, doughnuts, biscuits, traybakes or for creating decorative drips and accents.

Want a firmer “snap” when you bite into the coating? Don’t thin the glaze. Prefer a shinier finish and a softer texture that’s easier to slice? Add a little fat (such as cocoa butter or coconut oil) for a more flexible coating. Create your next citrus-themed dessert and give it that irresistible glossy finish - add Orange Flavoured Glaze - 250 g to your basket today.

FAQs

1) What is Orange Flavoured Glaze - 250 g used for?
It’s designed for coating and drizzling confectionery such as cakes, pastries, biscuits and desserts, adding orange colour and flavour.

2) How do I melt the glaze?
Melt gently in the microwave or over a bain-marie at 40–45 °C. Avoid direct heat or an open flame.

3) Do I need to temper it like real chocolate?
Tempering isn’t required, but controlled melting helps achieve a smooth, even finish.

4) How can I make the coating softer and easier to cut?
Add about 1/4 part fat to 1 part glaze (e.g. cocoa butter, coconut oil, or 100% fats such as shortening) for a softer, glossier result.

5) How can I keep it firm and crisp?
For a firmer set and a slight “crunch”, do not dilute the glaze with additional fat.

6) Does it contain allergens?
Yes. It contains milk and may contain traces of soya.

Preparation: melt the product by heating in a microwave or over a bain-marie at 40–45 °C (avoid direct flame). We recommend a chocolate tempering device. If you want the glaze to have a crisp bite and be firm, do not thin it. For a glossier surface and a softer consistency (easier to slice) on the finished dessert, we recommend adding 1/4 part fat to 1 part glaze, e.g. cocoa butter, coconut oil. 100% fats such as Crisco Shortening or vegetable Master Martini fat.

Store in a cool, dry place away from direct sunlight and heat sources, ideally at temperatures up to 20–22 °C. Reseal well after opening and use as soon as possible.